Another Christmas is over and what a great one is was. Other than the temperature being bitterly cold and the onslaught of snow, the time spent with family and friends was wonderful. Christmas has always been special to me, even as a young girl I would love decorating the tree, helping my mom bake cookies and treats and seeing my grandparents, aunts, uncles and cousins. We have all gotten older and the number of people we celebrate with has changed as everyone has families of their own, the demographics of where we live has expanded and sadly we have lost special people along the way. Nevertheless, I still hold on to the special time between Christmas and New Year’s when I sometimes forget the day of the week, the date and sometimes even the time. Sleeping in, no time schedule for eating, a chocolate for breakfast with coffee (sometimes with a tip of Irish Cream or Kahlua), catching up with Netflix or watching back to back movies… it’s just so relaxing. With the craziness of activities before Christmas, this is the time we exhale a little and put work and deadlines on the back burner for a time.

Plus it is when the World Juniors for Hockey is always on! We actually love watching the juniors more than NHL games. Canada is playing the USA outdoors currently, in a snowstorm, in Buffalo. So we like watching hockey, none of us ever played the game. I played volleyball, my husband played volleyball, my son plays and coaches volleyball. My daughter competitive dances… that is a whole other blog. But like I said we all love watching hockey… Canadian, in the DNA I guess. So as we wait for the shootout to begin as the score is tied, on to other things.

My menu for Christmas Eve and Christmas did not deviate much from other years. For Eve we always attend the evening candle light service at church so I like to keep the meal simple and relaxed. Lasagna, salad, garlic bread and tiramisu for dessert. I will share my lasagna recipe as it’s a mash up of a few of my favourite recipes. Christmas Day is usually busier as I like to do a traditional turkey supper and include some ‘have to have’ heritage dishes, perogies, cabbage rolls (meatless) and cornmeal or nachinka. It has taken me years to ‘perfect’ my cabbage rolls, although they are still a work in progress, and I leave the perogy making to my mom. Dessert deviates year to year, Unbaked Pineapple Cheesecake made the cut this year. Easy and make ahead, it will last until New Year’s in the fridge if necessary.

When you are ready, dust off that lasagna pan, put on your favourite playlist, even pour yourself some wine… and let’s cook!

Lasagna

Easy Bolognese Sauce

What you need:

Good drizzle of olive or canola oil (about 3 tbsp)

1 lb lean ground beef

1/2 lb – 1 lb of sausage meat ( I use mild but spice it up if you like)

1 tbsp minced or crushed garlic

1 tbsp dried oregano

A pinch hot pepper flakes (this is where I add a little heat)

1 cup red wine

1 – 28 oz can crushed tomatoes

1/4 cup tomato paste

1 – 680 ml or 24 oz tomato sauce (or plain pasta sauce)

Salt

Pepper

1 tbsp white sugar

1/4 tsp nutmeg

1/4 cup chopped fresh basil

How to make it:

Heat a large frying or sauté pan to medium high heat with a good drizzle of oil. Add the ground beef and sausage meat, break it up and stir with a spoon or heat proof spatula until there is no pink in the meat remaining. Drain the fat and then add the cooked meat, garlic, oregano and pepper flakes back into the pan. Cook and stir for a few minutes over medium heat and add the wine, de-glazing the pan. When the wine has been completely de-glazed (no more remaining) dump in the crushed tomatoes, tomato sauce, tomato paste, teaspoon salt, 1/2 teaspoon pepper and the sugar. Give the ingredients a good stir and once the sauce begins to bubble and boil turn down the heat to low or medium low so it is simmering. Cover and let it go for 15 minutes, stirring occasionally. After 15 minutes, turn off the burner, add the nutmeg and basil and take the sauce off the heat.

15 Lasagna noodles that have been cooked al dente, according to the package instructions. Rinse with cool water to prevent the noodles from sticking. The recipe will use 12 noodles but I cook extra as a back up if some stick to the bottom or tear.

3 cups mozzarella cheese, shredded, or even better, 2 cups mozzarella and 1 cup emmenthal cheese shredded and mixed

1 cup Parmesan cheese, shredded

Bechamel Sauce

What you need:

1/4 cup butter

1/4 cup all purpose flour

2 cups 1% or 2% milk

1/2 tsp salt

1/2 tsp pepper

Pinch of nutmeg

How to make it:

In a medium saucepan, melt the butter over medium heat. Once the butter has melted shake in the flour and whisk together so the mixture is smooth. If it sticks together add a bit more butter so it is smooth and bubbly. Slowly add the milk whisking constantly. Be patient, don’t turn up the heat, eventually it will start to thicken and then bubble. Whisk right to the bottom of the pan so it does not burn. When it begins to bubble add the salt, pepper and nutmeg, take it off the burner. You did it! Yay!

So that was a lot of work so far! You are on the home stretch. (Thumbs up)

Now let’s put the lasagna together. Get your 9″x12″x 2 1/2″ pan and give it a good spray with cooking oil. Get all the sauces and noodles, cheeses in your assembling space. Start with a thin layer of meat sauce on the bottom of the pan and the lay 3 noodles. Another layer of meat sauce on top of the noodles, then a good drizzle of the bechamel sauce and a healthy sprinkle of cheeses, both mozzarella and Parmesan. Lay another 3 noodles and repeat the same process for the 2nd and 3rd layer. For the 4th or final layer do not put the cheeses on top. Put the left over cheese aside, it will be added in the last 10 minutes of cooking time. At this time you can cover the finished lasagna with a sheet of tin foil and cook it later. It will be fine in the fridge for up to 2 days, or can be frozen, thawed and then cooked. When you are ready to cook it, set the oven temperature to 375 F and bake it covered with tin foil for 45 minutes. The sauces should not leak over the pan but if they do, put a sheet of tin foil under the pan to catch the drippings. After it has baked for the 45 minutes take off the tin foil, add the left over cheese and if you like add a sprinkle of dried basil, or chopped fresh basil. Set the timer for 10 minutes. When the timer is done, take the lasagna out and let it cool for 10 – 15 minutes. Cut into 12 larger or 16 smaller pieces and enjoy! I promise it is worth all the work and everyone will rave about this dish! (2 👍🏻 )

From My Home to Yours, here’s to a great remaining 2 days of 2017 and a happy ringing in of 2018!

Cheers.