Lasagna and Updates

So, I realized earlier today that while this is a blog about weight loss...we've never actually told you our weights. Marc started this process at 236.5 lbs, I started at 169. So far he's lost 8.5 and I've lost 3. This isn't surprising considering that he's taller and male. Marc's hit what we think is his "set weight." Also known as the weight in which you really have to crank some intensity into the process to get below. I'm holding steady at my 3 pounds down, but given the cycles of mother nature, I expect this to continue to drop in the next week or so. Total, we are down 11.5 pounds, (half way to our goal of a joint 20 pounds by October 29th). We're encouraged by this. 

Further on the good news train, we got mail today. I LOVE getting the mail, I think it's a hold over from my childhood. Either way I get very sad when someone else in the house grabs the mail first. Everyone nows leaves it for me. Today, however, was awesome because we got mail worth reading. A postcard in fact. Marc's grandmother (Hi Nonna *wave*) gifted us with a subscription to Food Network Magazine.

 1) This is so awesome because I had been contemplating getting one anyway without ever telling her.

 2) Many of our adventures in the kitchen start from something we saw on Food Network

3) That means more mail worth reading in the future! Hooray!

Thank you Nonna! We appreciate it and will be sure to point out any of the foods we try from it.

Now, that being said...Marc made lasagna yesterday. I *really* don't like ricotta cheese (which is an important cheese in lasagna and most baked Italian dishes) These I admit, weren't too bad. This isn't a traditional lasagna that layers cheese and meat separately, it's mixed together and here it is:

Marc's Lasagna

Ingredients 

2 lbs hamburger meat

2/3 lb Ricotta Cheese (containers are typically 1 lb - Just cheat and use approx 2/3 no one will notice)

6oz Italian breadcrumbs

2 eggs

1/2 white onion

5 cloves garlic

 1 tsp Oregano

 1 tsp Basil

 1/2 tsp Garlic Powder

 1/2 tsp Onion Powder

 1 tsp Salt

 1 tsp Pepper

 1 tsp Thyme

1 package Lasagna Noodles (1 pound)

4 cups shredded mozzarella cheese

2 jars tomato sauce

Procedure:

1. Pre-heat oven to 350 degrees

2. Beat eggs in separate dish 

3. Mix ricotta, meat, breadcrumbs and eggs

4. Chop/Mince garlic and onion and add to mixture

5. Add spices

6. Add extra breadcrumbs as needed to achieve appropriate consistency

7.Form into LARGE meatballs

8. Place into deep large pan

9. Fill with water till water stands approximately 1 inch high

10. Bake meatballs for 15 minutes

11. Flip meatballs over and bake additional 15 minutes

12. Remove from water

13. Put into large bowl and break apart 

14. Add 2 cups of mozzarella cheese and mix

15. Cover and allow to "cool" for approximately 10-15 minutes

16. While the meat cools, start pot of water to boil

17. Cook lasagna noodles for 1/2 time listed on box

18. Drain water noodles

19. Layer baking tray starting with tomato sauce

20. Layer noodles to cover in one single layer - avoid overlapping

21. Starting in the corner add meat - spread thing

22. Add another light layer of sauce

23. Continue layering process until out of materials - you will want to end with noodles on top.

24. Add final layer of sauce

25. Layer remaining 2 cups of mozzarella cheese on top of sauce

26. Bake at 350 degrees, for 50 minutes, on the center rake, uncovered.

27. After baking time allow to cool before serving

Pictures!

Chopping/Mincing garlic and onion - we cheated and used the food processor

(Step 4)

Meatballs in place before adding water

(Step 8)

After adding the water

(Step 9)

After baking

(Step 11)

Mushed up in the bowl

(Step 13)

Sauce on the bottom of the pan first

(Step 19)

Noodles next

(Step 20)

First meat layer mushed down - sauce bleed through is ok

(Step 21)

Continue the layering process till your run out of materials or you reach the top of the pan!

(Step 23)

Final layer of cheese and sauce - pre bake

(Step 25)

The finished product 

Serving size - not very big - definitely filling

Notes:

1. If you have refrigerated the meat be aware that it will be cold when you try to mix it.

2. We added some Grana Padano to ours (to be honest - I couldn't taste it)

3. Spreading the meat can be time consuming - just be aware

4. Aim for even and thin spreading for each layer

5. Don't start the layering of noodles in the same spot - this will cause uneven cooking

6. Be sure to turn the oven off between the meat/noodle/layering stage - it'll save you money, energy and lower the heat of the kitchen.

I'll admit, I'm still not a big fan of ricotta, but this is the closest I've ever been to wanting to eat lasagna for a 2nd time. I was only able to eat the piece shown above and I was stuffed! We enjoyed it with a glass of Australian red wine (the same we had on our last night in Sydney during our honeymoon).