noodle, riccota cheese, meat, sauce, noodle, cheese, meat, sauce.... til u run out or get to top of dishHow Do You Layer A Lasagna?
Everyone have their own way of doing lasagnas...Also- you put whatever you want in your lasagna as well.
I'm latin %26amp; I just dont do my lasagna with plain ol' meat.
First I cook the ground meat with seasoning, and sliced, pieces of sausage. After its done, I drain the meat, pour a little bit of spagetti sauce %26amp; stir, to make it a little juicy.
Boil lasagna strips with a little bit of salt and oil. drain after its done and let it cool. Separate the strips...
After you've done that, If you want to put any types of veggies in it, cool, cut what you desire into small pieces, if you just want a meat only -lasagna thats okay too. I usually would slice thin layers of mushrooms %26amp; boiled eggs. It tastes really great.
After everything is done cooked, sliced etc.Line up lasagna strips in the pan, next to each other making sure you dont leave any gaps. Cover lasagna strips with a thin layer of ricotta cheese, spread a small amount of spagetti sauce on the ricotta cheese. Spread motzerella, and cheddar cheese afterwards, and put meat and desired veggies- if any, on top of the cheese. Repeat until you're on your last layer- usually 3rd one. When you're on your last layer of strips after you've cover the meat, Cover lasagna strips with spagetti sauce using a BBQ brush or back of the spoon, for a nice color after cooking and add motzerella %26amp; cheddar cheese on top. Put in the oven on 300-350 degrees and wait until cheese is melted and golden brown, usually it would take about 30- 45 minutes. For additional taste after cheese is melted and golden you can put half teaspoons of cream cheese on top about half inch- an inch apart from each other on top of the lasagna, wait until heated for about 5-10 minutes %26amp; take out lasagna, let it cool before cutting and then serve.
I've been cooking since I was 13 years old.
Good Luck!
it's really easy, I'm gonna give you some basic tips but a lot of people tinker and make it to their tastes. Cover the bottom of a deep baking dish with sauce (whatever kind you like), then cover the bottom with a single layer of cooked lasagna noodles. Cover that with (and this is where some people differ) 1/2 of whatever cheese you like, some like plain ricotta-I like to mix a 16oz container of ricotta with 8oz mozzarella and throw in some parmesan, then you can either layer it with cooked ground beef and/or sausage, cover with sauce, place another layer of noodles, cheese, meat, sauce and cover with one more layer of noodles. Put some more sauce and some mozarella and you're done! Bake it at 350 until it's bubbly and let it sit for about 15 minutes after taking it out of the oven so all the filling doesn't pour out when you cut it. Good luck!
I cook my lasagna this way: layer bottom of pan with some great marinara sauce. Put a layer of uncooked, yes, uncooked lasagna noodles, ricotta cheese that has been mixed with eggs, parmesan cheese, salt, pepper, garlic and parsley flakes and mix with a mixer until smooth and creamy, meat that has been cooked with italian sausage, basil and garlic, mozzarella cheese, sauce, uncooked lasagna noodles, usually 3-4 layers of filling and top with lasagna noodles, sauce and mozzarella cheese. Cover with plastic wrap and foil. Put in oven at 350 for about 90 minutes or until internal temperature reaches 145 degrees. Let lasagna set up for about a half an hour and uncover and cut into pieces to be served. I make lasagna at work this way almost every week for the past 15 years and it hasn't failed me yet.
Good luck and good eats.
You need the noodles (egg noodles), mozzarella, besciamella, meat, tomato sauce, and whatever vegetables and spices you want for the sauce.
Cook the hamburger and the sauce first. And boil the noodles. Be careful they don't stick together, and don't tear.
Then layer the ingredients like this. In your baking dish, cover the bottom with meat and sauce, then slices of mozzarella, then cover with besciamella. Then a layer of noodles.
Repeat this two or three times.
After the final layer of noodles, put one more layer of sauce and one more layer of mozzarella, then cook it! (I'm not sure about the temp--maybe 400 degrees for 45 minutes?)
First you need lasagna noodles cooked. Follow the directions on the box. You will need two pounds of lean ground beef cooked; drain and add tomatoe sauce, onions oregano, basil and marojam and any veggies that you want (mushrooms, celery etc.). Put aside also. You then need mozarella chesse shredded, and cottage cheese or ricotta cheese. First layer is noodle, then meat, then cottage cheese, then mozarella cheese. Repeat until your last layer is noodle in which you only put mozzarella cheese on top. Be sure that when you layer that you do not go over the pan that you are using!
start with the noodles in the bottom of the pan, then add the meat/sauce mix, then a rocatta cheese, mozz cheese mix, noodles, meat/sauce, cheese. then top it off with just noodles and sauce, and add mozz cheese.
Here is my lasagna recipe.
Cook lasagna noodles for 7 minutes in a fry pan of boiling, salted water and set aside on a cookie sheet. Spread olive oil over noodles to keep pliable.
Drain a large container of ricotta cheese over night through a strainer. Add one egg and two cups of grated parmesan cheese to use for layering.
Brown one pound of ground chuck and one pound of hot Italian sausage. Crumble each and mix together.
Combine one 28 oz can of diced tomatoes and one 28 oz can of tomato sauce along with a small can of tomato paste. Add four tablespoons of italian herb seasoning and one small diced onion.
Grease a large baking dish and place first layer of lasagna noodles on the bottom. Then add one ladle of sauce, 1/3 of ground meat and 1/3 of cheese mixture. Then cover with another layer of noodles and repeat through three layers in total.
For top layer - ladle on sauce and then cover with diced or shredded mozzarella cheese and 1/2 cup of parmesan cheese. Bake at 350 degrees for thirty five to forty five minutes until cheese is golden and bubbly.
No comments:
Post a Comment