It’s usually the simplest things that make a bigger impact. Taste and presentation play a large role on the food we cook because it’s more than true that we eat with our eyes first. So when it comes to lasagna it is a full court press on attacking the senses before we even taste it.
I start things off with a large frying pan. I pour in a splash of extra virgin olive oil. I also add a splash of white vinegar and balsamic vinegar. I add a splash of soy sauce. Fine chopped 1 and a half large white onion, and some sweet peppers, about 2 or 3 will do. Added those to the pan. Everything must be at medium high until all the ingredients are translucent or come to a soft texture. Add a splash of water if it gets too dry.
When the veggies are nice and soft add 4 cups of ground meat to the pan. Keep it all at medium high, don’t give up on me now, we half a long way to go.
Mix everything in the pan nicely. Use a large spoon and grab a hold of that pan safely. Once everything is mixed well add about 1 cup of tomato sauce and 1 cup of ketchup. Yeah, yeah… we’ve had the ketchup conversation already, so just trust me.
Mix this well on that medium high pan. Let it cook for 10 to 20 minutes. That meat need to cool well. And you may add just a splash of water every now-and-then just to keep things wet.
We’re making lasagna so the pasta we’re going to use is the lasagna noodle. Boil in a large soup pot enough water to cover the noodles. Do not add the pasta until the water is boiling. I know what you’re thinking: “So how am I gonna know it’s enough water to cover the noodles if I can’t add the past yet?” …well, it’ll be about 8 cups of water, to 12 strips of the lasagna noodles. You may adjust all of these amounts depending the amount of people you’ll be serving, and with this recipe
Do not cook the pasta noodle all the way through. Why? I’ll tell you in a minute.
After 5, maybe 7 minutes, remove the noodles from the water. It must be soft, but not cooked. Layer the pasta noodles in a large oven pan. You can go to the market and even buy something called a lasagna pan. It’s a not too deep, not too shallow oven pan that is the correct size for the lasagna noodles.
It’s up to you how you will layer it, and what you will add in-between the layers. I like to put 4 pasta noodles on the bottom of the pan. Then add the meat. On top of that put a layer of cheese. Then add another layer of pasta. And so on, until I reach the top. I always put cheese on the last layer.
Pre-heat the oven at 400 degrees for about 10 minutes. Put the pan in the oven for about 25 minutes. This will make it all nice and delicious. And will also brown the top a bit, but that’s not the main purpose. The idea is to firm up the concoction and make it perfect for slicing and serving. This is why the pasta cannot cook all the way through. If it is, the this part defeats the whole idea of putting it in the oven. But if it’s just layered together and not bake for a while, it will just fall apart when cutting it.
You can serve with a side of coleslaw. I like to make mine with a full spoon of mayo, basil, parsley, rice vinegar, sugar and olive oil. It’s all mixed nicely in a large mixing bowl and served as a side.
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I hope you enjoy!