Chow Town

Try this Crazy Lasagna for Sunday’s Super Bowl

Jasper Mirabile’s Crazy Lasagna
Jasper Mirabile’s Crazy Lasagna Special to The Star

It’s Super Bowl weekend and instead of thinking about the football game itself, this chef is thinking food, of course.

Everyone is doing chili, chips and dip and the sub sandwich thing. And of course, chicken wings. But I’m taking this all to another level.

It’s the Seattle Seahawks against the New England Patriots, so I’m thinking West Coast and East Coast. Will it be fresh Pacific oysters and salmon or the old standby New England clam chowder and historic Yankee food?

That’s just a little too easy, and to be honest with you, it’s not my job to see which city has the best food scene. But I will tell you before the first kickoff, I will have my dinner on the table in my own culinary face-off.

I have been watching all the TV chefs preparing their favorite dishes for the big game, but nothing has really inspired me.

It seems I have to return to my Italian roots, so I’m going to have to incorporate pasta into my main dish and perhaps even add Italian chicken wings.

I’m looking at the weather forecast and I’m thinking it’s going to be cold so I might just do a heavier sauced pasta, perhaps a lasagna.

Now you may think I’m a little crazy but I’m thinking of a free-form lasagna, something I don’t have to layer and spend time preparing. Perhaps something I can prepare, bake and serve right in the saute pan or casserole. Hmmm … Crazy Lasagna?

So here goes a quick and pretty simple recipe, quite delicious and in my opinion, a Super Bowl winner.

And for the record I am not picking a football winner this year, both teams are pretty even but if I had to choose foodie cities, I have to go with the old iconic places in New England.

May the best team win and for you all, mangia bene!

Jasper Mirabile’s Crazy Lasagna

1 pound lasagna noodles

28 ounces pasta sauce

1 tablespoon fennel seed

1 pound ground beef

2 tablespoons olive oil

2 tablespoons fresh chopped basil

1 pound ricotta cheese

8 ounces grated Romano cheese

8 ounces fresh mozzarella

Cook pasta according to package directions. Strain and set aside. Heat oven to 375 degrees.

Place olive oil in a saute pan and add ground beef. Add fennel seed and brown meat. Drain excess oil and set aside to cool.

Chop fresh mozzarella into cubes. Cut cooked lasagna into small squares. Place lasagna in a mixing bowl, add sauce, all cheese and ground beef. Mix until all is evenly distributed.

Spray a casserole dish with a cooking spray. Add pasta to casserole and bake for 30 minutes. Remove from oven and cool slightly before serving.

Chef Jasper J. Mirabile Jr. of Jasper’s runs his family’s 59-year-old restaurant, consistently rated one of Kansas City’s best Italian restaurants. In addition to running the restaurant with his brother, Mirabile is a culinary instructor, founding member of Slow Food Kansas City and a national board member of the American Institute of Wine and Food. He is host to famous chefs on his weekly radio show “Live! From Jasper’s Kitchen” on KCMO 710 AM and 103.7 FM. He also sells dressings and sauces.