Lasagna de Temporosa with Ideal Gourmet Lasagna| Better than take out| The Temporosa Kitchen
#IdealGourmet #LasagnaRecipe #TheTemporosaKitchen
Full Recipe| Ingredients:
Ideal Gourmet (Pasta)
1/2 ground beef
1 can hunts tomato sauce
5 fresh tomato diced
1 and 1/2 tomato paste
1/2 tsp nutmeg powder
1/2 dried oregano
chopped onion and garlic
1tsp sugar to balance the taste
salt pepper to taste
Bechamel -white sauce alone
Mornay- white sauce with cheese
Mornay:
2 cans of Evap milk any brand
1/2 cup butter
3tsp APF/ Flour
cheese, any brand (parmesan, mozzarella, cheddar)
1/2 tsp Nutmeg
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How to Make PERFECT LASAGNA Like Nonna!
This perfect Lasagna recipe is just like Nonna’s! It has a creamy ricotta cheese filling, a meaty Bolognese sauce topped with mozzarella between sheets of Italian lasagna noodles, then a sprinkling of parmesan before baking until golden and bubbly. This lasagna also freezes extremely well, making it a convenient option for a busy weeknight meal.
Recipe:
Ingredients
Bolognese Sauce:
1 tablespoon Olive Oil
1-6 oz can tomato paste
1 tablespoon butter
1 - 28 oz San Marzano Tomatoes
4 oz pancetta, diced small
Dry white wine, 1 1/2 cups
3/4 lb ground sirloin 90/10
1 cup whole milk
3/4 lb ground Italian sausage
2 bay leaves
1 yellow onion, diced small
1/8 tsp Nutmeg
2 carrots, peeled and diced small
1 parmesan rind
2 celery ribs, diced small
Kosher salt, To Taste
4 garlic cloves, minced
freshly cracked pepper, to taste
Cheese Mixture:
15 ounces ricotta cheese
2 tablespoons fresh flat-leaf parsley, chopped
3 -4 ounces goat cheese, crumbled
1/2 teaspoon salt
1 cup parmesan cheese, grated
1/4 teaspoon freshly cracked pepper
1 extra-large egg, lightly beaten
Noodles:
1⁄2 lb Italian lasagna noodle
1 tablespoon Salt
Directions
Bolognese Sauce:
1. Crisp up the pancetta. Melt the butter and olive oil in a Dutch oven over medium-low heat. Add the pancetta, and cook while occasionally stirring, until crispy. This process takes about 10-12 minutes, don't rush. Use a slotted spoon to remove the pancetta from the pot and transfer it to a small bowl.
2. Cook and stir the onion until it has become translucent, then add the chopped celery, carrot, and garlic. Cook for about 2 minutes, stirring vegetables to coat them well.
3. Add the beef and sausage. Add the ground beef and Italian sausage to the pot and keep the heat low. Cook while stirring often until the meat is cooked through and really finely broken up. Don't brown the meat, just cook low and slow until it's cooked through.
4. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about ⅛ teaspoon -- of nutmeg, and stir.
4. Add the tomato paste to the pot and really mix it in. Cook until it's darkened in color, about 5 minutes.
5. Add the wine to the pot and use it to help scrape up any brown bits on the bottom of the pan. Let the wine simmer until it has evaporated, then add the remaining ingredients. Add the tomatoes, bay leaves, crispy pancetta, and parmesan rind to the pot. Season with salt and pepper and reduce the heat to low. Cover the pot.
6. Simmer. Simmer on low for 2 1/2 – 3 hours, stirring every hour or so. The sauce should be thick and deep red in color. Season to taste with salt and pepper and remove the bay leaves.
Cheese Mixture:
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, 2 tablespoons of parsley, ½ teaspoon salt, and 1/4 teaspoon of pepper. Set aside.
Noodles:
Add water to the stock pot and add salt. Bring to a boil and add lasagna noodles. Undercook the noodles. Drain water and place noodles on a wax paper-lined tray.
Assemble lasagna:
Ladle Bolognese Sauce into the bottom of a baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: pasta, the cheese mixture, the mozzarella, the Bolognese Sauce, and repeat. Sprinkle top with Parmesan.
Baking:
Cover and bake at 350 degrees for 30 minutes, until the sauce is bubbling.
#lasagna #lasagne #lasagnarecipe #italiancooking #italianfood
Easy Lasagna Recipe (no boil) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 lb lean ground beef
▢1 lb Italian sausage loose packed or casings removed (5 sausages)
▢1 onion finely diced
▢1 tablespoon minced garlic
▢1 1/2 teaspoons salt
▢1 teaspoon Italian seasoning
▢3.5 cups jarred tomato pasta sauce about 1.5 jars
▢1/4 cup water
▢2 cups Ricotta cheese 450g
▢1/2 cup frozen spinach thawed and squeezed dry (100g)
▢1/4 cup cream
▢1 egg
▢1/2 cup shredded Parmesan cheese
▢3 cups shredded Mozzarella cheese divided
▢12 oven ready lasagna noodles
Instructions
In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
Stir in garlic, salt and Italian seasoning and cook 1 minute.
Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9×13 pan.
Spread just enough meat sauce in the bottom of the pan to create a thin layer.
Top with 3 lasagna noodles. Spread the noodles with ⅓ of the Ricotta mixture, and top that with ¼ of the meat sauce.
Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) — it will still be juicy at this point and that's okay.
Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
Remove from the oven and let rest for 10-15 minutes — there should not be any liquid remaining on the edges after this rest. Slice and serve.
NO bake lasagna | cheese Bechamel recipe | Lasagna recipe
No Bake Lasagna
400g lasagna
Red Sauce ingredients:
1kg sweet Filipino style spaghetti sauce
1kg ground meat(pork or beef)
198g mushrooms(pieces and stems)drained
1 tsp sugar
1 med sized onion, minced
5-6 cloves garlic, minced
2 tbsp cooking oil
salt and pepper to taste
1/4 of the beef broth cube(optional)
1/2 tbsp oregano and 1/2 tbsp basil(optional)
Bechamel sauce ingredients:
820ml evaporated milk
150ml condensed milk
3 tbsp all purpose flour
5 tbsp butter/margarine
165g cheese, diced or grated
1/2 tsp nutmeg(optional)
1/4 of beef broth cube(optional)
Procedure:
1) Cook pasta according to package directions
2) Red sauce: Saute onion and garlic
3) Add ground meat and cook until light brown
4) Add mushrooms and cook until soft
5) Add spaghetti sauce
6) Add basil and oregano
7) Add beef broth cube(1/4) and mix well
8) Add sugar, season with salt and pepper
9) Bring to a simmer and cook for 3 min. stir occasionally. Set aside
Bechamel sauce:
1) Melt the butter over med-low heat
2) Add flour and stir until smooth. Cook for 5-6 min. Until the mixture turns a light, golden sandy color.
3) Add milk
4) Add cheese when milk is about to boil
5) Stir constantly until cheese melts
6) Add beef broth cube(1/4) and add condensed milk
7) Add nutmeg powder and mix well
Assemble:
1) Ladle enough red sauce to cover the bottom of the serving dish
2) Arrange a layer of lasagna on top of the red sauce
3) Spread enough bechamel sauce on top of the lasagna
4) Add another layer of lasagna, red sauce and bechamel sauce
5) Top with oregano or grated cheese
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LASAGNA IN A POT ( NO BAKE FILIPINO - STYLE RECIPE )
No Bake Lasagna In a Pot ( No Bake Filipino - Style Recipe )
How To Cook No Bake Lasagna in A Pot. This Recipe is Made of Sauteed Onion, Garlic, Ground beef added with Lasagna Pasta, Tomato sauce, Water, season with Salt, Pepper, garlic Powder and Beef Cubes then Simmer until Pasta Cooks and Top with white Sauce and Mozzarella Cheese.
One of the Best Pasta Pinoy Recipes that We cooked.
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CREAMY TUNA PENNE PASTA RECIPE:
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Ingredients:
52 grams Butter/Margarine
4 Tablespoon All Purpose Cream
360 ml Evaporated Milk
82 grams Quickmelt Cheese
500 grams Ground Beef
12 Pieces Lasagna Pasta
1 Kilogram Tomato Sauce
1 Cup Water
1 Piece Onion
1 Piece Beef Cubes
200 Grams Mozzarella Cheese
1 teaspoon Garlic Powder
1/2 teaspoon Salt
Black Pepper
Parsley
Cooking Oil
Note:
1. We use Non Stick Pot in Making this Lasagna Pasta Recipe
2.If Your Using regular Pot, Occasionally Stir the Pasta and Beef so it will NOT STICK and Burn.
3. Simmer Until Pasta is Cooked
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