So I came across a video of a fun way to make lasagna using a glass bowl. Click here for the link to the video of their UpSideDown Lasagna. After searching high and low I couldn’t find the exact ingredients or the recipe BUT decided to try it anyways. To my surprise, it turned out really well and Dr. Lee was definitely happy with dinner that evening. I had to modify things a bit but here goes.
Boil hot water, add salt so the pasta won’t stick together. Boil 12-16 pieces of lasagna pasta until al dente (about 10-12 minutes).During this time, cook ground beef and ground chicken until there is no pink left, see video here. Drain the water from the pan. Add in the Oregano and the Basil. Stir into the ground meat and then add in the tomato sauce. Add this in incrementally as you don’t want the mixture to be too liquid. Remove from heat.
Preheat the oven to 375F. I didn’t have a glass bowl so I used a pie dish. Spray the bottom of the dish with non-stick cooking spray or use some oil and spread it around so that the lasagna does not stick. Lay your bowl or dish on top of a clean kitchen towel or paper towel. This is the tricky part if you’re using a pie dish because the noodles are a bit slippery and may want to slide down as you layer them into the dish. Layer them like this.
Once you have layered your lasagna, add 1/2 cup shredded mozzarella, then 1/4 cup parmesan, your ground meat, and 1/2 the tub of ricotta. Cut some of the leftover lasagna and put it over these layers. Repeat the process but save some of the mozzarella as a topping. After your layer of ricotta, fold over the outer lasagna pieces as in the photo below.
Bake covered for 35 minutes to 40 minutes. Remove the cover and put the remaining mozzarella on top. Broil for a few minutes until the shredded mozzarella is a golden colour. Wait 5 minutes to cool, cut with a knife and use a pie server to lift it onto your plate. Enjoy!!!
By Sue Ellen Umali-Lee & Dr. Samson Lee