Cooking for 6 never gets easier. Some of us like tomatoes, some of us don’t. Some of us like chicken, some of us don’t. Some of us like meat, some of us don’t. I could go on and on, but you know what I mean.

Now that the kids are all t(w)eens; I let them own their food preferences. After all, the kid who doesn’t like chicken does like orange chicken, dino nuggets, tofu and quinoa. The kid who isn’t a fan of meat will eat salmon, himachi, and seaweed by the the boat load. The kid who doesn’t like raw tomatoes, doesn’t let that stop him from bolognese, marinara, or grilled cheesed dipped in tomato soup (even though he likes his burgers without cheese). They like what they like, and I’ve exposed them to enough different types of food that not one of them only eats “kids food.” Which, by the way, can bring it’s own type of problems when they order the ribeye, salmon, or filet. Or 6 types of sushi rolls, but who’s counting.

But I digress. My whole point is that we’ve reached this point in cooking that the kids are allowed their own food freedom, and I allow them to eat the things they like, and turn down the things they don’t. But that still doesn’t mean that I want to cook any more than one meal a night.

So I tend to cook things that allow me to compartmentalize portions, so that everyone is happy.

Like this lasagna. When I boil the noodles, I boil them all, so that the kiddo who doesn’t like meat, can just have plain pasta. The sauce is cooked first, and separately, so anyone who wants just meat sauce on pasta can have that. The ricotta mixture is also separate, and can be rolled in noodles for the kiddo who doesn’t like meat or tomato sauce. You get my drift. I can make a lasagna for most of us; and the pickiest of us can have the componants that the like, separately, without any extra effort on my end.

It’s a win-win for everyone. And dare I say it. Excellent in its entirety.

Ingredients:

1/2 lb lasagna noodles, cooked per directions and set aside

2 tbsp evoo

1/2 yellow onion, minced

2 cloves of garlic, peeled and minced

1 lbs sweet italian pork sausage

1 lbs ground beef

28 oz tomato sauce (rao’s or lucinis are my fav to make your life easier… but if you must, make homemade)

1/2 cup chicken stock

1/2 cup white wine

22 oz whole milk ricotta cheese

1 eggs

1/2 cup packed basil leaves, sliced

1/2 tsp salt

1 cups shredded italian blend cheese

1 lb mozarella chees, shredded

Directions:

Preheat oven to 375.

(I like to use a disposable tin tray. Approximately 11 1/2 x 9 1/2 x 2 1/2. They tend to be deeper than what you have around the house, allowing room for bubbling, without cascading over and destroying your oven). in

Heat evoo over medium high heat, in a large braising pan. Once oil is shimmering, add in onions. Saute until onions have softened. Add minced garlic, stirring to combine.

Add in sausage and beef. Break up meat, and combine with onions and garlic.

Once meat has browned, add in chicken stock and white wine. Let simmer for 5 minutes.

Add tomato sauce, stir to combine, turn heat down to low, and let simmer for 20 minutes.

In a large bowl, stir until combined the ricotta, egg, basil, 1/2 tsp salt, and shredded italian blend cheese.

Place a small amount of tomato sauce in the bottom of your pan. Just enough to coat the bottom.

Top the sauce layer with lasagna noodles. Just enough to cover the entire bottom.

Cover the noodles with a layer of tomato meat sauce.

Top with 1/2 of the shredded mozarella.

Lay down another layer of noodles.

Cover noodles with the ricotta cheese mixture.

Then a noodle layer.

Top with the meat sauce.

Cover with the remainder of mozzarella.

Cover with tin foil and bake for 30 minutes.

Remove foil, and continue to bake until top layer of cheese is golden brown and bubbly.