Sunday, March 8, 2009

Not so speedy lasagna

Gabriel's parents came for lunch today. And it's not that I don't want to make my best stuff for them, but, considering that their our parents, they're the perfect test subjects because they'll love us even when we serve under-cooked chicken (don't worry, no one got Salmonella).

That being said, I decided to try lasagna for the first time ever. I chose Michael Smith's "Speedy Lasagna". If there was ever a misnamed dish, this was it. Don't get me wrong, it tasted AMAZING (hence the need to blog it), but it took an hour and a half to prepare and another hour to cook. So there's your warning: Good eats are ahead but they take a bit of time to get.


Shopping List:
  • olive oil
  • onions (2 medium)
  • garlic (1 head)
  • ground beef (500 g)
  • Italian sausages (4)
  • tomatoes (796 mL can)
  • tomato paste (156 mL can)
  • condensed beef stock (284 mL can)
  • dried oregano
  • dried basil
  • bay leaves
  • salt & pepper
  • eggs (2)
  • 35% cream (½ cup)
  • ricotta cheese (475 g)
  • Parmesan cheese (2 cups, divided)
  • mozzarella cheese (6 cups, divided)
  • oven-ready lasagna noodles
Shred enough mozzarella cheese to measure 6 cups. If Parmesan cheese is not yet grated, do so now.

Whisk together 2 eggs and ½ cup cream.

Stir in:
475 g ricotta cheese
1 cup Parmesan cheese, grated
4 cups mozzarella cheese, shredded
to taste salt & pepper

Store the cheese mixture in the refrigerator until ready to use.

Prep work:
  • Peel and chop separately 2 medium onions and 10 cloves garlic.
  • Purée canned tomatoes.
  • Remove 4 Italian sausages from their casings and break up meat.
  • Add enough water to the beef stock to total 2 cups

Heat 3 tbsp olive oil in an extra large saucepot and add the onions. Sauté the onions until they soften and turn golden brown (approximately 5 minutes). Add the garlic and sauté for a few more minutes.

1 can puréed tomatoes
1 can tomato paste
2 cups beef stock
3 tbsp dried oregano
2 tbsp dried basil
3 bay leaves
to taste salt & pepper

Stir well and heat until entire mixture is simmering and heated through. Add more salt & pepper as needed and remove from heat.

Preheat oven to 375°F.

Layer ingredients in a 9” x 13” x 3” baking pan as follows:
  1. 1½ cups meat sauce
  2. noodles
  3. half of cheese sauce + 1/3 cup Parmesan cheese, grated
  4. noodles
  5. 1½ cups meat sauce
  6. noodles
  7. remaining half of cheese sauce + 1/3 cup Parmesan cheese, grated
  8. noodles
  9. remaining meat sauce
  10. 1/3 cup Parmesan cheese, grated
Cover the baking dish with aluminum foil and bake for 45 minutes.

Remove foil and top with additional 2 cups mozzarella cheese, shredded and bake for another 15 minutes.

Let lasagna sit for 15 minutes before serving.

(Original Source: Chef at Home - Speedy Lasagna)

1 comment:

  1. Hey hey, I kept my promise! I've decided to check out your blog of culinary awesomeness and I have to say, this lasagna recipe sounds like something I'd like to try myself.