NEW!!! Pork Green Chili Lasagna/ Easy Lasagna / Southern Farm and Kitchen
#lasagna #greenchili #recipes
Welcome back to another video y'all and let me tell ya.. this is a keeper!!!
Mexican flavors in one of America's favorite pastas!!!
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You'll Need:
Oven Ready Lasagna
Pulled Pork
Green Enchilada Sauce
Fire Roasted Green Chilis
Diced Tomatoes
Purple onions
Cheese of Choice
Cilantro to taste
Badia Complete
Garlic Powder ( powder not salt)
Toppings:
Pico
Queso Fresco
Cilantro
Layer the goodies starting with sauce and ending with cheese. Bake at 350 for about 45 minutes!
Cool for 15 mins before serving!
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How to make Lasagne~with Chef Frank featuring Max Miller from Tasting History
This is my version of a classic Italian-American lasagne. It also has a historical interlude and collaboration from an amazing YouTube channel Tasting History with Max Miller. It is probably the most detailed video I have put out so far with a bunch of different techniques. I hope this inspires you to not only make lasagne but to also explore the history of the foods you eat. I suggest watching his video first (linked below) then watching mine.
A special thanks to Max for the opportunity to work with him.
Tasting History Lasagne video:
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Links to the products & equipment used in this video:
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PHOTO CREDITS
Rommel meets General Italo Gariboldi: By Bundesarchiv, Bild 101I-424-0258-32 / Sturm / CC-BY-SA 3.0, CC BY-SA 3.0 de,
Mexican Lasagna: alanagkelly via flickr, CC-BY-SA 2.0,
Lasagna: jeffreyw / CC BY (
makes 2 each 9 x13
Pasta
8 eggs
2.2#/1 kilogram 00 flour
Salt
Sauce
3#/1.36 kilograms beef short ribs (flanken)
4 oz/114g pancetta, diced
2 onions, diced
5-6 cloves garlic, chopped
2 small carrots, peeled & diced
2 cans/1600g crushed peeled tomatoes
1 can/170g tomato paste
1 cup/237ml red wine
15-20 basil leaves
1 strip orange rind
Cheese
3#/1.36kilos ricotta
3/4 cup/62g
3 eggs
2# low moisture mozzarella, grated
Bake at 350f/177c for about 45 minutes
Lasagna With Meat Sauce - Make Jar Sauce Taste Homemade by Rockin Robin
Try my lasagna using jar sauce with fresh herbs, Italian sausage, onion and more to make this taste like homemade.
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Ingredients:
1 large yellow onion, finely diced
3 cloves garlic, minced
1 whole celery, leaves only from the center of celery, finely chopped
1 1/2 lbs. Mozzarella cheese, grated
1/4 cup red wine
2 lbs. ground beef
1 lb. Italian sausage
1/2 cup fresh parsley, chopped
1 cup fresh basil, chiffonade and then chopped smaller
2 Tbsp. fresh thyme, chopped
1/2 cup parmesan cheese, grated
salt
Spaghetti sauce in jars, about 91 oz.
ricotta cheese
lasagna noodles, cooked according to package directions
Directions:
Heat a frying pan over medium high heat, then add 1 Tbsp. of olive oil and saute the onion for a good 15 minutes or longer if you have the time.
Caramelizing the onion will bring out some delicious flavor in your sauce. Add the garlic at the end and cook an additional 2 minutes, until it's fragrant.
While the onion is cooking, place the spaghetti sauce in a large stock pot and put the heat on low.
Chop up the basil by stacking the leaves on top of each other and slicing thinly (chiffonade). This creates long ribbons of basil so I like to cut it again in the other direction to cut the herb into small pieces.
Add the chopped basil, thyme, and parsley to the spaghetti sauce. Add the wine and simmer.
Once the onion/garlic mixture is done, add it to the spaghetti sauce.
Using the same pan as the onions, cook the beef and sausage until no longer pink. Break the meat up as it cooks and then drain the grease out.
Add about a tsp. of salt to the meat and then add it to the spaghetti sauce and let this simmer for at least 30 minutes and up to 2 hours if you have time.
Now we are ready to put the lasagna together.
Preheat oven 375 degrees F.
Brush a 9 x 13 baking dish with olive oil. Place a couple of ladles full of spaghetti sauce in the bottom of the dish and spread it to cover the bottom of dish.
Next comes a layer of noodles, then ricotta, mozzarella and parmesan cheese. Then repeat the layers ending with the cheese.
Cover the lasagna with foil and place the dish on a cookie sheet to catch any drips. Bake for 30 minutes. Then remove the foil and bake an additional 10 minutes.
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Rockin Robin
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Low Cal Healthy Mexican Lasagna
Stacy Lee cooks a healthy low cal tomatillo mexican Lasagna only 250 calories
This Lasagna CHANGED MY LIFE, Not Traditional But BETTER!
If you are used to the amazing traditional lasagna this video is perfect for you. Everyone loves lasagna and I just took it to a whole new level. You have seen the traditional lasagna done many times and it's time for something different, this is the lasagna that changed my life.
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#Lasagna #Ribs #Recipe
Mexican Lasagna
Mexican Lasagna #dinner #food #cooking #mexican #shorts
Chorizo
1/2cup ancho chile powder
8 peeled garlic cloves
1/2 teaspoon ground cinnamon,
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
4 tablespoons apple cider vinegar/white vinegar
1 1/2 teaspoons salt
⅛ teaspoon coriander seed
2 cloves
1/4 teaspoon anise
¼ teaspoon thyme
1 bayleaf
1 ½ cup water
1 cup of sauce/ 1lbs of ground pork
if too bitter add honey 1 tablespoon at a time
Poblano Sauce
1/3 cup milk
3 roasted, seeded,and peeled poblanos
2 roasted and peeled jalapeños, seeded for less heat
¼ cup of sour cream
Cilantro(optional)
Green onions (optional)
extra lasagna stuff
queso fresho
parm grated
Chihuahua
Oaxaca
asadero
425 for 15-20 mins then 10 minutes uncovered