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Postby Moderator » Sun Sep 29, 2013 10:20 am

Recipe Name: LASAGNA

3 cloves garlic, minced
1 large onion, chopped
1 lb of lean ground beef
1 28-oz. can of tomatoes (I use puree)
1/2 lb mushrooms, sliced
1/4 cup of balsamic or wine vinegar
1 tblsp sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper
1 green pepper (or yellow and red too), diced
1 chopped zucchini
1/2 chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and

Code: Select all
Brown the beef while chopping with wooded spoon in pan to ensure it is a
fine texture. Drain fat and transfer to a large pot. Sautee the garlic
and onion in 2 tbsp of olive oil until soft. Add the vegetables (except
tomatoes) and continue to sautee for about 5 minutes. Drain the liquid
and add the vegies to the beef. Add the tomatoes and vinegar and herbs
to the pot and simmer on a med-low heat for about 1/2 hour. This sauce
should be VERY wet (like soup!). If necessary, add some tomato juice or
red wine if you like.
Further Ingredients:
1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb of mozzarella cheese
1 lb of romano cheese
1 egg
1 pkg of frozen spinach
1 tsp oregano (dried)
Mix together in a small bowl, romano cheese, egg, oregano and spinach
until well blended.
Bechamel Sauce:
2 tbsp of butter
1-3 tbsp of flour
1/2-3/4 cup of chicken broth (I use this for less calories than cream;
ya right; like it matters for this recipe!)
Melt butter in a small sauce pan. Stir in enough flour that the mixture
starts to form a ball. Gradually stir in broth until you get a sauce
that is thickened but pourable.
Assembling the Lasagna:
Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce
on the bottom of the dish to cover it. Place a layer of noodles on the
bottom, cutting or cracking them if necessary to fit. Another layer of
tomato sauce. Be generous. Another layer of noodles. Spread entire
cheese and spinach mixture evenly over the noodles. Another layer of
noodles. A generous layer of sauce. Pour bechamel sauce over the
sauce. Top with a layer of thick slices of mozzerella. Cover with foil
and refrigerate until 1 hour before. Bake covered at 350 degrees. It
doesn't hurt to place on a cookie sheet so if it overflows your oven
won't be too messy. After 45 minutes, remove the foil and bake for
another 15-25 minutes. Put a knife in the middle and feel the knife to
ensure the lasagne is hot in the middle. It should be bubbling. Remove
and let stand for 5 minutes at least. This will serve up in perfectly
uniform pieces, even with all that sauce! The noodles absorb the
liquid, that's why you need a runny sauce. Sprinkle individual pieces
with parmesan cheese (lots).
Substitute chicken for beef and leave out the spinach. YUM!
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