Friday, 9 September 2011

Cooking With Shaun Ursall

Shaun Ursall, a local Winnipeg celebrity and a dear friend of mine decided that it would be a good idea to make five large lasagna’s. We decided Friday would be appropriate and that we would purchase our ingredients from a few bulk grocery distributors. Being a young man who enjoys eating delicious wholesome food this was an opportunity I couldn’t pass up.

The budget required to make five large lasagna’s was approximately fifty bucks each. The ingredients we went with were as follows

Eggplant, spinach, ground beef, ground pork, onion, garlic, fresh basil, tomato sauce, ricotta, Parmesan, mozzarella cheese’s and pre-cooked lasagna pasta.

The fun thing about making lasagna’s is that it’s easy simple and affordable. You can use your creative intuition and switch up ingredients as you are basically just making layers of goodness. We experimented, and no two lasagna’s turned out the same. 

Making food in bulk is handy for busy individuals as it is using your time wisely as well as being economical for the poorer student. I now have enough lasagna to last me until the Jet’s home opener that I’m sure will be an occasion that will call for good food and drink.  


  1. Are you going to share your lasagna recipes? :)

  2. Sorry about that, this is what we did.
    Pre-heat your oven to 350. Start by sautéing the onions in about a ¼ cup of extra virgin olive oil. As soon as the onions start to brown add the ground beef and pork. Wait until the meat starts to brown and then add your spinach (salt and pepper is always a good idea). You could also cook the spinach separately and save the liquid to add to your sauce. As you are doing this you can cook the eggplant and start warming up your sauce in separate pots. We fried the eggplant with a little olive oil and salt. Salt helps dry the eggplant out, eggplants can be very moist. We minced our garlic (for one lasagna I would use no more than 5 cloves) and stirred it in with our sauce with some basil and oregano (add the liquid from the spinach if you chose to use that option). Once all of this is hot, the fun begins. What you’re doing now is making layers with the food you have cooked. First we put down pasta. Then we added some sauce, meat and cheese and more sauce before we put down the next layer of pasta. We used all three types of cheese in each layer, and if you’re a cheese lover don’t be shy, it really contributes to the gewy goodness. Next we made an egg plant layer combined with a little meet and a lot more cheese. Do this over as many times as supplies last. You should also add other veggies or meets that you prefer. Mushrooms, sausage, peppers would all contribute some nice flavors. Again these are just some suggestions and guidelines. We baked the lasagna’s for about an hour and let sit a good ten fifteen minutes before serving. You really want to let the sauce and cheese soak into the pasta. And you know what they say about lasagna, it’s always better the second day.

  3. Looks delish! Save me a slice :P