Tuesday, July 12, 2011
Quote
"Life is not measured by the number of breaths we take, but by the moments that take our breath away."
Sunday, July 03, 2011
Saturday, July 02, 2011
Lasagna
I've been meaning to post this recipe forever. I got this recipe from a professor of mine at K-State. One day he handed out a packet of recipes in class, titled "Chuck's Recipes: Prepared for Humanitarian Reasons in the Spring of 1998 - that work even for inept cooks and especially good for starving students". I've not tried any of the other recipes, but I've used his lasagna recipe for years. I tweak the recipe every time I make it and it always turns out a little different.
This one didn't turn out as pretty, because I used some orange tomatoes.
Sauce:
3 tbs olive oil
2 medium cloves garlic
2/3 c chopped celery
1 lb ground beef - sometimes I use ground turkey
4 c canned tomatoes (2 cans) - lots of fresh red tomatoes
6 tbs tomato paste
2 tsp salt
1/8 tsp black pepper
½ tsp oregano - I also add 1/2 teaspoon of : coriander, cumin, fennel, red pepper flakes
Filling:
About 12 lasagna noodles
½ lb Mozz cheese - usually use a mozzarella log and cut into slices
12oz Ricotta cheese
2/3 c freshly grated Parm cheese
Put olive oil in 3 qt saucepan. Add peeled, finely chopped garlic and celery and sauté until soft and yellow. Add meat, stir with fork to separate; cook until meat is gray color. Add rest of ingredients for sauce. Stir, cover, and simmer for 1 hour, stirring occasionally. About 30 minutes before sauce is done, start cooking noodles. Finely dice Mozz and coarsely grate Parm.
Put 1/3 of sauce into buttered large shallow (about 12x6x2) baking dish; add a layer of noodles, sprinkle diced Mozz over noodles; add another layer of noodles and the Ricotta. Add another 1/3 of sauce. Add another layer of noodles and sprinkle the Parm over the top; then add the rest of the sauce.
Bake at 375 for 15-20 minutes. Makes a least 8 servings.
Subscribe to:
Posts (Atom)