100-Hour Lasagna
It's been rainy and cold lately, so I spent the week making lasagna. A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends.
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I don't really have a recipe since I usually cook this by feel, but here are some wonderful lasagna recipes from people who are a lot more knowledgeable in the kitchen than I am:
Gennaro Contaldo:
Jess Pryles:
Serious Eats:
Babish:
NYT Cooking:
(The pasta dough I made is a 1:1 ratio of flour to egg yolks, in grams, taught to me by Chef Michael White)
Also, I made a 100-Layer Lasagna for work a while back that was pretty fun:
Thank you for watching!
LASAGNA/LAZANYA (quick and easy)
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WRITTEN RECIPE AND NOTES HERE:
Quick & Easy homemade lasagna recipe without ricotta or parmesan cheese. But The taste is unbeatable. guaranteed.
I've seen this 100-hour lasagna recipe. but who can wait 100 hours to eat lasagna? I can't even wait until it cools down Lol.
lasagna/lazanya is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked or oven-ready pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.
Ingredients:
For the meat sauce:
3 tbsp of olive oil
a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp
1 large onion
4 cloves of garlic
1 tbsp of chilli flakes
black pepper ½ tsp
salt to taste (around 1tsp )( remember that cheddar cheese is salty)
ground meat 1 kg (beef or mutton)
chopped tomatoes 800g
water to cook for 30 minutes
For bechamel /white sauce:
butter 4 tbsp
flour 4 tbsp
pinch of nutmeg
pinch of salt
cold milk 3 cups
Pan Size: 22 x 32 cm
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For one medium tray:
8 oz lasagna noodles
Ragu:
1 onion
2 stalks celery
1 cup shredded carrots
1/4 cup olive oil
1 lb ground beef
1 Tbsp smoked paprika
2 tsp chipotle chili powder
2 Tbsp tomato paste
7-8 cloves garlic (1 tsp salt)
1/4 cup beef stock
30 oz tomatoes of choice
Total salt used: around 1 Tbsp (season as you go)
Bachamel:
5 Tbsp butter
5 Tbsp flour
4-5 cups milk
1/4 cup mozzarella
1-2 oz Parmesan
2 tsp black pepper
Salt to taste
Layers:
Meat sauce
Lasagna
Meat sauce
Bachamel
Mozzarella cheese (4 oz )
Do this process twice
Lasagna for Two Recipe {Small Batch Lasagna}
Lasagna For Two Is A Classic Lasagna With Just The Right Amount For Two People. The Perfect Solution To Too Many Leftovers.
Find the printable recipe here:
INGREDIENTS
Meat Sauce
▢1/2 cup onion chopped
▢1 lb. hamburger
▢2 tsp garlic minced
▢1/4 tsp salt
▢1 15 oz. petite diced tomatoes not drained
▢1 15 oz. tomato sauce
▢1/2 tsp oregano
▢1/2 tsp basil
▢1/2 tsp sugar
Cheese Mixture
▢1/2 cup whole milk ricotta
▢1/2 cup Parmesan Cheese grated
▢2 Tbsp Parmesan Cheese grated, for top
▢1 egg beaten
▢1 tsp dried basil
▢1/8 tsp salt
▢1/8 tsp pepper
▢1 1/3 cups Mozzarella Cheese grated
▢4 sheets NO BOIL Lasagna noodles
INSTRUCTIONS
Meat Sauce
In a frying pan, add hamburger, onion and garlic and cook over medium heat until meat is cooked through.
Add in tomatoes, tomato sauce, seasoning and sugar and cook until slightly thickened, it will still be a little soupy. Don't let all the liquid cook down. You should have approximately 3- 4 cups of meat sauce.
Mix together ricotta, 1/2 cup Parmesan, egg, basil, salt and pepper.
Place a layer of meat sauce in bottom of 9 x 5 loaf pan.
Add 1 noodle, 1/3 of ricotta mixture and sprinkle with 1/3 cup of grated Mozzarella and top with about 1/2 cup sauce.
Repeat with remaining ingredients, ending with a layer of sauce and remaining 1/3 cup of Mozzarella and 2 Tbsp Parmesan cheese.
Cover with foil and bake in a 400 degrees F oven for 25-30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and beginning to brown.
Let lasagna sit for 10-15 minutes to let it set up.
TIPS & NOTES:
If you are not using oven ready, no boil lasagna noodles you will need to boil them and cook them al dente before assembling your lasagna.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters.
I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!
I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.
My FAMILY'S SPECIAL LASAGNA Recipe
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You will be able to follow along many of my top recipes by scanning a QR code to see exactly how I make it while following written instructions and exact ingredient quantities.
I can’t believe that November 8th is just around the corner and I am so thrilled for you to see this ;)
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Fresh Egg Pasta recipe:
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The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
4 Levels of Lasagna: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of lasagna. And then we brought in a food scientist to review their work. Which Lasagna was the best?
Check out the professional's recipe here on the ICE blog:
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4 Levels of Lasagna: Amateur to Food Scientist | Epicurious