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Old School Lasagna

Posted by c5 on 2006.01.03 at 02:03
food mood: old school
Tags: ,
I made lasagna for Media Noche upon Cirio and Ate's request. Instead of cooking it the way Velma used to (with minced vegetable replacing half of the ground meat), I decided to go all Old Skool on them and prepare something a bit more traditional: An (Almost) All Meat, High Calorie Lasagna. After all, the year turns only once a year and who cares about calories when something special like that is happening?

lasagna sheets
ground beef (1/2 kilo)
ground pork (1/2 kilo)
shitake mushrooms (1/2 kilo, sliced)
tomatoes (4 cups, stewed, peeled, minced)
mozorella (grated)
parmesan (grated)
onions (1 white, 1 red, minced)
garlic (1 head, minced)
fresh oregano leaves (about 1 cup, minced)
butter (half a bar)
all purpose flour (1 cup)
milk (2 cups)
all purpose cream (1 box)
red wine (about 1 cup)
salt and pepper

rectangular baking dish (or a lasagna pan)
pots and pans
knife and cutting board

Cook the lasagna sheets until al dente and then set aside. Move on to making the meat suace.

Sautee the onions and the garlic in olive oil. Add mushrooms, and when they're all soft, add the ground beef and pork. Add the tomatoes, cover the pan and then let simmer for about 10 minutes. Lower the heat and pour red wine (umm. take off the lid first). Leave the thing un-touched and cooking in low heat for about 15 minutes, or until the wine begins to bubble. Then allow to simmer for another 15 minutes while constantly stirring. Add fresh oregano and season with salt and pepper. Once the meat is cooked, set aside and then move on to making the bechamel sauce.

Melt the butter in a sauce pan over low flame. Sift the flour, then add it in increments to the melted butter. Stir constantly. The flour and butter mixture should reach the consistency of kiddie paste. Add the milk in increments, constantly stirring and making sure that the milk and the flour/butter thingie are integrating well. Once it has reached the consistency of white glue, add the cream, then turn off the heat. Season with salt and pepper.

Line the lasagna dish with butter. Lay the first layer of lasagna sheets on the dish. Pour a layer of meat sauce to cover the lasagna sheets. Then pour a layer of bechamel sauce to cover the meat sauce. Sprinkle mozzorella. Then do the whole lasagna sheet > meat sauce > bechamel sauce > mozzorella layering until you reach the top of the dish. The layering thingie should end with mozzorella on top. Cover the dish with foil.

Pre-heat the oven @ 150 degrees C., then bake the lasagna for 1 hour. Take the foil off then sprinkle parmesan on top, then bake the entire thing @ 200 degrees for about 10 minutes.

Allow the lasagna to rest for about 15 minutes before cutting it up and serving it.

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