Two recipes for you — one food, one drink:
Dria’s mega-wicked lasagna
- 1 box no-boil lasagna noodles
- 1.5 lb extra lean ground beef
- 1 lg white onion, roughly chopped
- 3 cloves garlic, pressed or finely minced
- 12-15 medium mushrooms, sliced
- 2 jars Classico tomato-basil pasta sauce
- 1 tub ricotta cheese
- frozen chopped spinach, about the same volume as ricotta
- 2 bags pre-shredded Kraft “Italiano” cheese mix
- 2 tbsp olive oil
- salt + pepper
Brown ground beef in a large pot. Drain and rinse beef under hot water. While beef is draining, heat olive oil in pot. Put onions, garlic, and mushrooms in hot oil and cook for 5-8 mins or so, until the mushrooms start to release their moisture. Put meat back in pot, add 2 jars of pasta sauce, stir, and leave on minimum to heat.
Put ricotta cheese in a bowl. Thaw spinach in microwave, then mix into the ricotta. Flavour with salt + pepper to taste. Set aside.
In a 9 x 13 non-stick baking pan, layer sauce, noodles, and shredded cheese, in that order. After three layers, do the ricotta/spinach layer, then do a final layer of noodles, cheese, and sauce. Top with a generous layer of cheese. Bake according to no-boil noodle directions (usually 45-50 mins). Remove from oven, let sit for 15 mins before cutting. Serve with very fresh baguette.
Dria’s basic Bloody Caesar
Put three large ice cubes in a tall glass. Add 1.5oz (or so) Grey Goose vodka. Add 3 drops (or so) Tobasco sauce. Add 3-4 good shakes of Worchestershire sauce. Three grinds of salt, three grinds of black pepper. Add a squirt or two of lime juice. Top with Mott’s Clamato to fill. Stir. Drink.