Week 1 Lasagna


I am going to post a photo as well as the recipe each week for the 52 weeks of new food.

Week 1 started with lasagna. I had never made a successful lasagna before, so I decided that I was going to give it my all and really learn how to make a good lasagna.  Luckily I nailed this one on the head.

I have adapted this recipe from the America’s Test Kitchen Recipe. I have made some changes that I really liked in my own lasagna.

Meat Sauce:
1 tablespoon olive oil
2 medium onions, minced
1 head garlic cloves, minced
1/2 pound ground pork
1/2 pound ground beef
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pint roasted tomato sauce

Cheese Filling:
1 1/2 cups ricotta
1 cup cottage cheese
2 1/2 ounces Parmesan cheese, grated
2 teaspoons dried basil
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound mozzarella cheese, grated

2 cups semolina flour
2 cups white flour
6 eggs
2 tbsp olive oil

1. For the meat sauce. Heat the oil in a large Duct oven over medium heat until hot and shimmering. Ad the onion and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes. Increase the heat to medium-high and add the ground beef, ground pork, salt and pepper. Cook, breaking the meat until small pieces with a wooden spoon until the meat loses it raw color, but is not browned, about 4 minutes. Add the cream and simmer, stirring occasionally, until the liquid evaporates and only rendered fat remains, about 4 minutes. Add the tomato sauce and bring the sauce to a simmer. Cook until all liquid has evaporated and the sauce is VERY thick, about 30 minutes. Set aside.

2. Combine the ricotta, cottage cheese, egg , Parmesan, egg, basil, salt and pepper. Mix until combined

3. Mix the semolina, the white flour and the eggs together in a food processor or in a stand mixer. It will create a very dry dough. Add the olive oil in and mix until combined. Turn out onto a floured surface and work until the dough comes together and becomes smooth. Cover and allow to rest for 30 minutes. After 30 minutes has passed, cut the dough into sections and roll it out using a pasta roller until it has reached the 6 or 7 thickness. These are the noodles for the lasagna.

4. Preheat the oven to 375 degrees.

5. Spread the bottom of a 9 by 13 inch baking dish with 1/4 cup of meat sauce. Place 1 layer of noodles on top of the meat sauce. Put 1/3 of the cheese mixture on top of the noodles. Sprinkle with 1 cup of mozzarella cheese followed by 1/3 of the meat sauce. Repeat layering until you are out of noodles, sauce and cheese filling. Sprinkle mozzarella on the top. Spray a sheet of aluminium foil with oil and cover the lasagna.

6. Bake for 15 minutes, then remove the foil. Continue to bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes more. Cool for 10 minutes before cutting and serving.

posted under Cooking, Recipe

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