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Mouthwatering Lasagna
Lasagna is one of the great treats in Italian cooking, but not everyone knows the steps to making a great Lasagna! It is simple, but time consuming, and the ingredients can be a bit expensive, but it is well worth the effort! This recipe was developed over time, and after many tasty, but not quite there trial and errors. So give it a whirl and enjoy! Ingredients needed:
Lasagna noodles
Tomato sauce of your choice, or homemade. (For those who prefer fresh as I do. This consists of Tomato paste, a touch of garlic to taste, onion powder (or fresh finely chopped) to taste, salt to taste, and about a tablespoon of sugar, to cut down on the heavy tart taste of the tomato paste. I also add oregano, sweet basil, and a bay leaf or two that is removed once the tomato sauce has cooked. Add one can of water to the tomato paste, or to the desired thickness. Usually a slightly thicker sauce is preferred.)
1 or 2 eggs, depending on how much you plan to make.
Hamburger (90/10 is best) The ground beef can be deleted, if you prefer a meatless lasagna.
Parmesan cheese, cottage cheese, Roccata cheese, and of course mozzarella cheese. Save the mozzarella for the next step. Once you have all your mixtures ready, you are ready to assemble your lasagna! Using your cooled noodles, lay a layer of noddles length wise across the bottom of a glass backing dish at least 9 x 12. Follow this with a layer of sauce, the the cheese mixture, topping that with a layer of mozzarella, then repeat until your pan is filled. If you have some of the sauce left over, keep it warm for those who like a little extra sauce. Bake at 350 to 375 for 20 to 30 minutes. The mozzarella on top should be a golden brown. Allow lasagna to stand for about 10 minutes, to allow it to set up, then serve and enjoy! Steps:
Boil the water for the noodles in a large enough plan to ease them into the water unbroken. Salt may be added to the water, along with a small amount of oil. Vegetable oil is ok, olive oil is preferred. Use about 1 tablespoon in the water. This helps keep the noodles from sticking together. Follow the package instructions for boiling times. While the water is boiling, brown the ground beef with the spices included, to give the beef the best flavor. Drain well. Add the tomato sauce (either fresh or bottled), and allow to simmer slowly while the noodles are finishing up and you prepare the cheese mix. In a separate bowl mix together your chesses. For a large batch, I usually use 2 cups of cottage cheese, 1 cup Parmesan cheese, and 1 cup Regatta cheese. Stir this together gently along with one or two beaten eggs, to help give the mixture form. |
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This intel was contributed by Angel
Angel
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May, 2012
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