Various Foods
This was a weekend of good eats. Yesterday I went into lasagna overdrive. I made one for company, and two for the freezer. No wonder I only make lasagna once a year - it's a ton of work! There wasn’t anything out-of-the-ordinary about my recipe, so I won’t bore you with it, except to say that I need to use less sauce next time, because this ( Read more... )
Sorry, as usual I measured nothing. I can't even make educated guesses because I made so bloody much this time. I think I could have submerged my arm in the sauce-pot up to my elbow.
The basic sauce: various whole, crushed, and condensed tomato products dumped in a pot along with browned ground beef, onion, garlic, sugar, oregano, basil, salt, and pepper.
Whole wheat noodles, boiled, and then stacked in a pan and heavily drizzled with olive oil so that they wouldn't fuse into one solid Noodle while prepping other ingrediants.
Ricotta, mixed with egg, grated parm, salt, pepper, and nutmeg.
Grated (or sliced) mozeralla with additional grated parm mixed in.
I also added a layer of uncooked spinach into each lasagnia. I suspect the cooked-off water from that, plus my heavy sauce use caused my lasagnia to be overly squashy.
Anyway, starting with a bit of sauce, all of that just gets layered up, ending with mozeralla. Bake at 350 for an hour or until melty and bubbling. If you stack high like I do, be sure to bake over a jelly-roll pan to catch the overflow.
Cheers!
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