We’re getting to the top of the list! Our diet has kind of messed with this list because we don’t cook as often these kind of dishes. We used one of our cheat meals so we could keep going on our top ten.
Long ago, for our third date, Josh suggested that we cook a meal together. I had enjoyed cooking growing up and I was like, “Sure, that would be fun.” We went to his apartment and cooked Lasagna, It was like lasagna I have never had before. It was so good. #lotsofsausageandcheese. Josh gets the prize for best lasagna I have ever had.
What I remember most about that meal was the fact that Josh was shaking, physically shaking. He was on a pretty strict diet when we first met and had lost 90 pounds. Very impressive. He was getting close to his goal body fat percentage and so he decided to starve himself all day so he could enjoy the lasagna that night. I remember being pretty concerned about him and thinking he was slightly crazy for dieting like that. Because Josh cooks for a restaurant, we ended up making two large pans. He begged me to take the leftovers home or he would eat it all and it would be terrible for his diet. I kindly took the rest of the pan we ate from and he gave the rest to his brother. Every now and then, especially now that we are dieting, I tease him that he better not get that skinny again and shake like that.
He just rolls his eyes. 🙂
1 box of lasagna noodles
2 cans of tomato sauce
4 oz of cream cheese
16 oz of ricotta cheese
1/2 cup of Parmesan cheese
1 pound of Italian sausage
1/4 cup white cooking wine
1 bag of shredded mozzarella cheese
Start by putting the noodles in boiling water and salt. Cook the noodles for the exact time listed on the noodle box. Our box said around 8 minutes. Remove from water and rinse with cold water. Saute the sausage in a pan until brown. Add tomato sauce. Add seasonings to taste, basil, salt, and oregano. Add cream cheese and white wine. Stir and let simmer on low heat. Mix ricotta cheese in a bowl with Parmesan cheese. Add seasonings to taste, parsley, oregano, thyme, basil, and salt. Set aside. Assemble by layering parts in a 9X13 pan. Put a thin layer of sauce on the bottom, layer noodles, spread ricotta mixture on noodles, spread tomato sauce over the cheese noodles, top with mozzarella cheese. Repeat until the pan is full, end with a layer of noodles. Sprinkle mozzarella cheese on top and a few fresh basil leaves. Bake at 350 degrees for 35-40 minutes. Eat!