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A little less than a month ago, we created our first WECO original holiday- LASAGNAWEEN. You never knew this, but you need lasagna in your life on halloween. We made so many, and they all came out so good, and for the past month we have been craving lasagna. We folded this week, and decided to put it on the menu. And so, we present LASAGNAGIVING. Or thankszagnaween or something. I don’t know. Call it what you may, it’s definitely going to be a tradition over here. Grass-fed beef ragu, bechamel, mozzarella… it’s all in there. Plated up with a side of Theo’s famous garlic bread, and our soon-to-be-famous caesar salad, and you’ve got a knockout dinner right there. The lasagna will take a bit longer to heat up in the oven than our usual WECO offerings, but I can promise you, it’s worth the wait! Get in there 🙂
For the lasagna:
Set your oven to 375 (if using convection, low fan). Lay out he pieces of lasagna in a casserole dish or sheet tray. Pro tip- stab each piece with a few toothpicks to prevent them from falling over when they get hot- just don’t forget to take the toothpicks out before you eat them 🙂
Bake the lasagna for 8-12 minutes, or until hot in the center. A good way to check is by inserting a thin knife or cake tester, letting it absorb some of the heat, and then pressing it against your bottom lip to test the internal temp. Or, you can just use a thermometer. I’d say you want it to be like 145-150 degrees, but I like really REALLY hot food. Up to you!
For the caesar salad:
Toss the leaves and garnishes in the bowl, mix em all up, and pour over the caesar dressing all over! Season liberally with black pepper, and a pinch or two of salt. Once you’re happy with the seasoning, plate it on up!
For the garlic bread:
Most of you know the drill here. Toast it up to get it nice and warm. I’d personally recommend making a lasagna sandwich with the garlic bread. We had some leftover trim from the lasagnas, and I’m planning on eating that for lunch- can’t go wrong 🙂
Dinner served, dinner solved.