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General Discussion => Essentially Flyertalk => Topic started by: The42Yardstick on February 21, 2010, 05:06:25 PM
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So first of all, I can't cook. This is what happens when I try to cook:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi667.photobucket.com%2Falbums%2Fvv40%2Fhujnkh%2Fepicfail.jpg&hash=50010863b89fe72647663be08f9f0911fc99e3b4)
But damn I love lasagna. 'clams, what's your best lasagna recipe and what is the best way to cook it? Plz have the video recorded show uploaded to the food network within 2 days. Thx
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.americangoodies.nl%2Fcatalog%2Fimages%2FHH%2520Lasagne.jpg&hash=699fc55166998dfad9d5c5e93cd00a26cc68bbb3)
Not 'clams, but damnit we EMAW'rs help each other!
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It's a lot easier than you would think.
Here is what I use
* 2 pounds lasagna sheets
* 2 cups hand cut 1/8-inch slices pepperoni
* 4 cups tomato sauce, recipe follows
* 1 pound ricotta
* 16 ounces shredded mozzarella Buy a block and shred yourself. Also get some fresh Motz that comes in a ball and is super soft for the very top of it.
* 2 pounds bulk Italian sausage, cooked
* 3/4 cup grated Parmesan
Directions
Preheat oven to 375 degrees F.
Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.
In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.
On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately
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my lasagna is world famous.
brown a pound of hamburger and a pound of ground italian sausage
cut up a yellow onion and 2 red bell peppers and add it to the meat
add 5 cloves of garlic
pour in two bottles of your favorite spaghetti sauce. simmer the sauce meat for 20 mins or so.
mix together an egg and ricotta cheese
pour a little of the meat/sauce mix into the pan.
i use teh no boil pasta. take a knife and spread the cheese/egg onto each of your lasagna noodles. make a noodle layer on top of your sauce layer.
throw some mozzerella on top of your noodle layer. repeat (Sauce, Noodle, Cheese) until you get to the top of your pan. at the top add mozzerella and parmasean.
it's really easy to make an quick too. bake it at 350 until the cheese on top is all brown and stuff.
the secret is to use lots of sauce and lots of mozz/parm cheese.
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Don't think I've ever had it with pepperoni. Please advise the differences in taste/texture.
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also make sure that the filling meat sauce is evenly distributed across the pan or it won't be the same thickness throughout.
Pepp doesn't add a whole whole lot. subtle. I make a pizza lasagna and that's where it came from.
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also make sure that the filling meat sauce is evenly distributed across the pan or it won't be the same thickness throughout.
Pepp doesn't add a whole whole lot. subtle. I make a pizza lasagna and that's where it came from.
K-thx.
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:cheese:
Sweet recipes. Gonna try them out. If you never hear from me again, it's because I died while my house burned down :katpak:
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The key is not to get suckered into using cottage cheese instead of ricotta.
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bechamel, you cretins.
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:rolleyes:
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The key is not to get suckered into using cottage cheese instead of ricotta.
:facepalm:
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The key is not to get suckered into using cottage cheese instead of ricotta.
absolutely,
I got suckered into eating one of these abomonations once.
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I always get suckered into using cottage cheese. I don't really care, though.