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I truly believe food is love; it calms the soul, and lightens the heart. I am pleased you are here to share my many recipes, crafts and thoughts. Thank you so much for joining me, and may you always eat, drink, and be merry!

Tuesday, April 30, 2013

Lasagna Mania!

So many tasty layers!

Hello, hello! I am happy to report that I'm proud of myself.  I finally accomplished a daunting culinary feat that I have wanted to try for a while.  I made pasta from scratch! Luckily it was surprisingly easy, just a bit time consuming.  And of course I used them in the most delicious way I know how: in LASAGNA! It took me a long time to complete the finished product, but goodness gracious was it worth it!

The way I came up with this recipe was by combining several different recipes, to make one cohesive dish. It is quite a large recipe (serves 24) so feel free to cut it in half or in quarters.

To make the noodles I did close to what this man did:  And I have to say it felt really neat being taught by an  Italian chef, plus he's completely adorable!  HINT: I recommend making the lasagna in this order:  sauce, cheese, then noodles.

 LINK: https://www.youtube.com/watch?v=twG7PCPDPEE 

For The Pasta:

5 cups flour
2 tbsp olive oil
6 to 8 eggs
2 tsp salt
*Extra flour if needed


Thoroughly knead dough together.  Roll it out by hand or with a pasta roller. For extra help watch and follow the video above. Boil rolled out and cut lasagna dough for 30 seconds to 1 minute, transfer to a cold water bath until ready for use. 

For The Bolognese Style Sauce:

1 large onion, diced
8 cloves of garlic, finely minced
2 carrots, peeled and thinly chopped
2 stalks of celery, thinly chopped
Salt and pepper
6 tbsp butter

2 pounds ground meat, turkey thigh works well

1 cup dry white wine

2 cups whole milk
Salt and Pepper throughout 

56 ounces (or about 4 pounds) crushed tomatoes, or excellent quality pasta sauce (you cheater!), or a mixture of the pasta sauce and crushed fresh tomatoes.


Step 1: Cook prepared vegetables, seasonings, and butter for about 6 minutes, or until slightly soft.

Step 2: Cook ground meat in with the slightly cooked veggies, until almost all of the raw coloring is out.

Step 3: Pour in wine and let simmer until all the alcohol scent is evaporated out, test this by smelling it, about 7 minutes.

Step 4: Slowly incorporate in the milk while stirring, the mixture should be lightly boiling.  

Step 5: Add salt and pepper to taste throughout the cooking process. Add tomatoes and let simmer for about 5 minutes, or until completely cooked.
 *Add rux (equal parts oil & flour combined) into bubbling sauce if too thin. Add water if too thick.

For The Cheese Layers:

8 oz GOOD QUALITY Parmesan cheese(not the powdery stuff),grate 
8 oz fresh mozzarella, broken up 
16 oz full fat ricotta
4 oz cheddar, grated
Plus 2 oz cheddar, sprinkled on top
4 eggs
1/4 cup parsley, minced 


Grate Parmesan and Cheddar, break up Mozzarella into little bits, and stir in Ricotta, eggs and prepared parsley. Keep mixture cold until ready for use. 

For The Lasagna:

To Assemble and bake:

Preheat oven to 400 degrees Fahrenheit. 

Over the bottom of a deep baking dish(or two), smear a layer of sauce. Top with a layer of pasta. Spread a layer of the cheese mixture, then a layer of sauce, then a layer of noodles going the opposite direction as the first layer of noodles. 

For example: ll = ll = ll = ll

Spread a sauce layer, then a pasta layer. Continue this pattern until you are almost at the top of the baking dish, lastly finish with a cheese and sauce layer, topped with a sprinkle of cheddar cheese to finish.  
Cover with foil and bake 30 minutes. Remove foil and bake for an additional 10 to 15 minutes.

Serves 24

Bon Appetit!

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