How to make lasagna



Lasagna has got to be one of the most popular and greatest tasting of all pasta dishes! Made with layers of cheesy goodness, mingling in a bed of thick, rich pasta sauce. Yes indeed — — true homemade lasagna is the thing of which many daydreams are made.

While baking, this old fashioned, deep dish wonder food is an open invitation to come home, run into the kitchen and gobble it up; sopping up the sauce with thick slabs of garlic toast! Yes, daydreams can come true!


Instructions

Step 1

Saute onion, garlic and meats

In a large deep stockpot, over medium high heat add � cup olive oil. When oil is hot add onion, saut until slightly opaque, add garlic, cook for 30-40 seconds.

Add the freshly ground beef and pork, saute until browned, then add wine to deglaze the pan, stirring for a couple of minutes.

Step 2

The sauce

Add tomatoes, tomato paste, Italian tomato sauce and beef stock to the meats mixture, stirring well.

When this begins to boil, reduce heat to simmer and add spices and herbs.

Let the sauce simmer while you are combining the cheese filling and cooking the noodles. (About 15-20 minutes.)

Step 3

The noodles, baking prep

Boil lasagna noodles according to package directions, drain, reserve.

In a medium sized bowl combine all the cheeses, eggs and remaining parsley, reserve.

Preheat oven to 375oF.

Spray a large rectangular (9′ x 13′ or 11″ x 14″) baking dish with non-stick cooking spray. (You’ll be glad you did at clean-up time.)

Step 4

Build the lasagna

To make the layers:

Pour 1-1 � cups sauce in the bottom of pan.

In a 13″ X 9 » pan arrange 4 cooked and cooled lasagna noodles on top of the sauce.

Spoon half the cheese mixture onto the noodles, smoothing out evenly.

Pour 2 cups meat sauce over cheese mixture; repeat these steps ending with sauce.

Step 5

The finsh line

To finish: spoon dollops of the cheese topping mixture over the top of the entire dish, smooth out evenly.

Place in preheated oven, bake 25-30 minutes or until hot in the center, bubbly and cheese topping is browned nicely.

Remove from oven; allow to stand undisturbed for 10 minutes to settle. This helps at serving time.


Things Needed
• 1 lb. ground sirloin (not hamburger)
• ? lb. ground pork loin chops
• ? cup olive oil
• ? cup wine (any wine you’d drink)
• 1 medium sized onion, diced
• 3 cloves garlic, minced
• 2-28 oz. cans tomatoes, in tomato juice
• 1-6 oz. tube tomato paste
• 2 cans Italian seasoned tomato sauce
• ? cup beef stock
• 4 large basil leaves, torn into small bits
• 1 tbsp. Italian seasoning
• ? tsp. black pepper
• 1 small bunch fresh Italian parsley, divided and shredded
• 12-14 cooked lasagna noodles
• 1-16 oz. container whole milk ricotta cheese
• 2 eggs
• 1 lb. Shredded whole milk mozzarella cheese
• 1 cup Parmesan cheese, grated
• Topping:
• ? cup shredded cheddar cheese
• ? cup shredded mozzarella cheese
• ? cup Parmesan cheese
• 1 tbsp. Italian seasoning
• Deep stock pot
• Large rectangular (9’ x 13’ or 11” x 14”)baking dish
• Non-stick cooking spray

Tips & Warnings
• It is best to grind your own beef and pork for this recipe; it does make a big difference in taste.
• Allow baked lasagna to rest — this step aids in cutting and serving the lasagna.
• Remember: Although there are lots of ingredients and several steps; this dish is delicious and well worth the time and work.

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