Dr. Richard Ireland’s Psychic Phenomenon Lasagna is an old-school recipe using items you likely have in your kitchen and freezer. The secret is to simmer the sauce, perhaps longer than recipe calls for.
By Michelle Winner
In the 1970’s Dr. Ireland gave me his recipe after one of his shows in Waikiki. He was a well-respected psychic of international fame and I was a skeptic. One night while working his show, I realized I lost my gold necklace. I sent a question up to him along with the guests’. He told me even to the exact step I’d find it on outside my house when I went home that night. Dr. Ireland’s Lasagna can contain peas or spinach, delish either way.
- In saucepan heat together for 20 minutes:
- 2 small cans tomato paste
- 3 small cans tomato sauce
- 2 cans chopped tomatoes
- 3 cloves garlic, chopped fine or squeezed in garlic press
- Grate in food processor and sauté in olive oil:
- 1 large onion
- 2 stalks celery
- 3 carrots grated
- When sauté is soft add this to above:
- 2 TBS. Italian seasoning
- 6 tablespoon parsley flakes or fresh
- 1 large bay leaf
- 2 shots Marsala wine or red wine
- Fennel seeds to taste
- For layers:
- 1 cup of chopped black olives
- 2 cans of drained mushrooms or 1 cup fresh
- Sauté together and drain off grease:
- ½ pound of pork sausage, unseasoned
- 1 pound of ground beef OR use turkey or chicken sausage
- More for layering:
- I large carton cottage cheese or ricotta
- Lasagne noodles
- Frozen baby peas, thawed or frozen spinach thawed and squeezed out. Your choice.
- ½ cup Grated Parmesan or Romano cheese to sprinkle on top.
- Cook tomatoes and sauce together for 20 minutes.
- Meanwhile in another pan sauté the vegetables together until clear then add the seasonings and wine, cook for 20 minutes and cool.
- Preheat oven to 275 degrees F.
- You may cook the noodles or not, up to you.
- Sauté the meat and drain.
- If you are using cottage cheese add a squeeze of fresh lemon juice to it before you mix in parsley;If using ricotta just add the parsley, set aside.
- Layer ingredients in rectangular glass dish 9 x 13 or larger, beginning with sauce noodles, sauce, cheese mixture, noodles sauce, peas or spinach, meat, sauce olives etc. finish with sauce.
- Cover with foil and bake for 25 minutes.
- Remove foil and continue baking for 25 more minutes.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)