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Yo, karjack:

I'd forgotten how often we saw Magritte

mucha mosaic

Yo, karjack:

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mucha mosaic
I need your lasagne recipe.
  • Lasagne!

    Okay, I have not been able to find the recipe anywhere, so I'm doing this completely from memory. Bear with. :)

    Sauce:

    1 lb. ground beef
    1-2 cloves garlic, minced
    1 medium sized onion, chopped
    1 pinch oregano
    16 oz. can of tomato sauce
    8 oz. can of tomato paste
    3 medium tomatoes, diced

    Brown ground beef with garlic, onion, and oregano; drain. Add tomato sauce, tomato paste, and diced tomatoes. Bring to a boil (medium/medium-high heat), then turn low and simmer until the tomatoes are soft and peeling.

    This would be a good time to fix...

    Noodles:

    8 oz. package of lasagne noodles, cooked.

    Other stuff:

    16 oz. mozzarella cheese, grated
    16 oz. ricotta cheese

    Okay, in a lasagne pan, layer noodles, ricotta, sauce, mozzarella, topping it off with whatever sauce and mozzarella you have left. Bake at 350F degrees for about thirty minutes, til the cheese on top is melting and bubbling golden brown.

    As always, adjust to taste. Damn, I did remember it all. I hope. Good luck!
    • Addendum for vegetarian lurkers.

      A pound of firm tofu, crumbled, instead of ground beef works just as well. Cook it like you would the ground beef (with some olive oil) until it's nicely sauteed and the onions and garlic are cooked through. The tofu absorbs the garlic, onion, and oregano flavors, making a milder and lighter dish that's still pretty tasty.

      Rar.
      • Re: Addendum for vegetarian lurkers.

        thanks three million tons!

        And for those of you reading at home: I trade the sauce and paste around a bit: 12oz of each. Makes it a bit drier of a lasagne.
  • Bits of missing info recalled while making lasagne:

    #1: noodles, sauce, ricotta. Repeat as necessary to fill baking dish.
    #2: use a large baking pan- the sort of thing you might make a sheet cake in.
    #3: combine meat and herbs (I use a /lot/ of dried rosemary, oregano, and some parsley in addition to <lj user=") in saucepan: brown meat, then add to sauce, paste, . #4: preheat the oven to 350. You're not really BAKING the lasagne so much as you're melting the cheese on top of it, honestly: everything inside it has already been cooked, at this point. You're just making it gel, so to speak. Leave it in there 'till the cheese starts to brown, on top.
    • Oh, and

      #5: It's only improved by more garlic (this says 'one clove', I tend to use the whole damn bud) and by the addition of a can of olives (they have to go into the pot with the sauce, to soften them up.
    • Re: Oh, and

      While reading this I wonder: have you ever had green olives stuffed with whole cloves of garlic? I just got introduced to them and am completely in love. <3
      • Re: Oh, and

        So as a lazy shit, I tend to buy pre-sliced black olives and then pour a medium-sized can into the sauce as it boils.

        And mmmm yes I have had them. Gilroy California- which is about 30 miles south from the office- is the garlic capital of the world.
        • Re: Oh, and

          Oh, I can't do that. I'm a picky bitch and canned olives are offensive to my tastebuds. They're too mealy or something, I'm not 100% exactly wtf is up with that.

          Garlic = the yumtasty.
    • Re: Oh, and

      #6: add some rosemary into the ricotta: it picks up the water nicely and gets flavorful,
      #7: use a SHARP spatula to cut: this stuff's generally pretty damage-resistant.
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