- Thread starter papasmerf
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G
Guido
Guest
Al-right, I'll share my mama's lasagne recipe!
First off you need a great tasting home-made tomato sauce. If you do not make your own you can use Mutti, it's not bad for manga cake use!
In a frying pan start to brown some sausage which you squeeze out of it's intestine tube, ground beef and ground pork.
In a simmering pot add some olive oil and a few finely chopped garlic cloves, half of a white onion, salt to taste and start caramelizing the onion and garlic.
Once the meat has been browned pour into the simmering pot with the onion, parsley and garlic and season to taste. Pour in the sauce and let simmer for at least 45 minutes on low heat stirring occasionally.
*ONLY USE EXTRA VIRGIN OLIVE OIL*
Bring another pot to a boil with salted water and boil a few packages of lasagne noodles for approx. 10 minutes.
*DO NOT USE WHOLE GRAIN OR WHEAT NOODLES THAT'S JUST WRONG!*
Time to grab a deep baking pan.
Spread a bit of sauce at the bottom of the pan and then create the first layer of noodle. Add more of the meat sauce, mozzeralla cheese another layer of noodle and more sauce more cheese, repeat this to create 5 layers of noodles topping the last layer with a nice coating of cheese!
Preheat oven to 375 degrees and bake in oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
papasmerf
Senior Member
- Joined
- Aug 9, 2010
- Messages
- 33,614
- Thread starter
- #24
Al-right, I'll share my mama's lasagne recipe!
First off you need a great tasting home-made tomato sauce. If you do not make your own you can use Mutti, it's not bad for manga cake use!
In a frying pan start to brown some sausage which you squeeze out of it's intestine tube, ground beef and ground pork.
In a simmering pot add some olive oil and a few finely chopped garlic cloves, half of a white onion, salt to taste and start caramelizing the onion and garlic.
Once the meat has been browned pour into the simmering pot with the onion, parsley and garlic and season to taste. Pour in the sauce and let simmer for at least 45 minutes on low heat stirring occasionally.
*ONLY USE EXTRA VIRGIN OLIVE OIL*
Bring another pot to a boil with salted water and boil a few packages of lasagne noodles for approx. 10 minutes.
*DO NOT USE WHOLE GRAIN OR WHEAT NOODLES THAT'S JUST WRONG!*
Time to grab a deep baking pan.
Spread a bit of sauce at the bottom of the pan and then create the first layer of noodle. Add more of the meat sauce, mozzeralla cheese another layer of noodle and more sauce more cheese, repeat this to create 5 layers of noodles topping the last layer with a nice coating of cheese!
Preheat oven to 375 degrees and bake in oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
sounds great
G
Guido
Guest
You can add ricotta between the layers instead of mozzarella for a change.
Well its almost winter which is depressing. However it s the time to make great soups. This is one of my favourite. So enjoy and bon petite.
Curried Butternut Squash and Leek Soup
Ingredients:
[FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]2 large leeks
3 tbls. Olive oil
3-4 cloves garlic depending on how much you like garlic
3-4 tsp. curry powder depending on how much you like curry. Use a mild curry tasting curry – not too spicey, unless you like it really spicey and if you have a cold I recommend it.
2 medium sized butternut squash (remove skin and seeds)
6 cups chicken stock
Fresh ground black pepper and salt to taste
Method: [FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]1. Clean leeks and chop into small discs
2. Chop garlic, not too fine as it will all be pureed later
3. Skin and de-seed squash and cut into small cube-like portions
4. Prepare chicken stock
5. In large pot add olive oil and heat. When hot enough add leeks and garlic and toss with oil until just tender then add curry powder to coat.
6. Add squash and toss with leeks, garlic and curry.
7. Add ground black pepper and finally chicken stock.
8. Allow to boil until squash is thoroughly tender. Soft enough that when you break it with a knife it halves easily. You may wish to add a bit extra hot water if soup appears too thick.
9. Remove from heat and let cool for 20 minutes then puree portions using a Moulinex blender.
S[FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]servee with a spoonful of pure Balkan style yogurt and chopped cilantro. [FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]Serves 6-8
Curried Butternut Squash and Leek Soup
Ingredients:
[FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]2 large leeks
3 tbls. Olive oil
3-4 cloves garlic depending on how much you like garlic
3-4 tsp. curry powder depending on how much you like curry. Use a mild curry tasting curry – not too spicey, unless you like it really spicey and if you have a cold I recommend it.
2 medium sized butternut squash (remove skin and seeds)
6 cups chicken stock
Fresh ground black pepper and salt to taste
Method: [FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]1. Clean leeks and chop into small discs
2. Chop garlic, not too fine as it will all be pureed later
3. Skin and de-seed squash and cut into small cube-like portions
4. Prepare chicken stock
5. In large pot add olive oil and heat. When hot enough add leeks and garlic and toss with oil until just tender then add curry powder to coat.
6. Add squash and toss with leeks, garlic and curry.
7. Add ground black pepper and finally chicken stock.
8. Allow to boil until squash is thoroughly tender. Soft enough that when you break it with a knife it halves easily. You may wish to add a bit extra hot water if soup appears too thick.
9. Remove from heat and let cool for 20 minutes then puree portions using a Moulinex blender.
S[FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]servee with a spoonful of pure Balkan style yogurt and chopped cilantro. [FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]Serves 6-8
Give it a try and let me know.
ps. Saw a store opening up on Queen street east(leslieville) today and the name of the store is Bacon. I smiled and thought hmmm is papasmerf opening a store right here in Toronto? Havent gone inside yet as its not officially open yet.
ps. Saw a store opening up on Queen street east(leslieville) today and the name of the store is Bacon. I smiled and thought hmmm is papasmerf opening a store right here in Toronto? Havent gone inside yet as its not officially open yet.
