Lasagna Website
Hey Guys. So here is my website. The real one (HERE) doesn’t look quite like the Photoshopped version that is here:
Anyway, I am torn between using more color and being more spare, which seems to be more the trend in websites lately. Either way here they are.
Lasagna for a week!
I have to say, this tutorial was a lot of work, especially because I’m not a good cook, and because it was a recipe for ten people. But overall, it was a good experience. I only had a little trouble because my kitchen is tiny and so are my pans, and the quantities listed were huge.
The steps were very easy to follow and detailed on what to do. There were a few words I wasn’t sure about, but it was only because I’m not a native speaker.
CP’s Lasagna Tutorial
Lasagna Tutorial
Ingredients:
Olive Oil
1 package of Lasagna noodles
1 Zucchini - Chopped
1/2 an onion - Chopped
1 Red Pepper - Chopped
a handful of Parsley - Chopped
15-20 Basil Leaves
1 Bay Leaf
6 cloves of Garlic - Minced
32 oz. Jar of favorite tomato Sauce
1 lb. Ground Beef
15 oz. Ricotta Cheese
2 Packages of shredded Mozzarella Cheese
1 tsp. Hot Pepper Flakes (more if you like things spicy)
Vegetable Prep: Its easiest to do all the prep work before you start cooking to prevent things from being overcooked. I find that keeping things separate makes this easier, though it does mean more dishes to wash at the end.
Chop the zucchini and red pepper and place in a bowl. Chop the onion and 1/2 the garlic and set in another bowl. In a Large bowl, combine the other 1/2 of the garlic, the ricotta cheese, the parsley, 1/2 of the Basil, and one package of mozzarella.
Set a large pot of water on the stove to boil. Preheat oven to 375°.
In a large frying pan, saute the ground beef over high heat until browned. Pour off the fat and set the beef aside. In the same pan, add a tablespoon of olive oil over medium heat. When hot add the onions and garlic and saute until the onions begin to look translucent (about 2 minutes), stir often so that the garlic doesn’t burn, otherwise it will develop a bitter taste. At this point, add the red peppers and zucchini and continue to saute for another minute. Add in the Tomato sauce and stir everything together. Add 1/2 the basil to the sauce, the Hot Pepper Flakes, the Bay Leaf, and flavor with salt and pepper. Finally add the beef and let simmer for 20 minutes over medium to low heat. When the sauce is done, take out the bay leaf before using.
Hopefully the water should be boiling at this point. Put in all the lasagna noodles and let cook until they are mostly cooked, about 5 minutes (The reason we undercook them is that they will be baked in the sauce later and we don’t want them to get too mushy). Pour them into a strainer. Now we are ready to build the lasagna.
Get a lasagna pan (glass or aluminum throw-away ones are fine). Coat the bottom of the pan with about a 1/2 cup of sauce. Fully cover the sauce with a layer of noodles. Spread out 1/3 or the cheese mixture on top of the noodles. Cover with 1/4 of the remaining sauce. Cover with noodles. Repeat the order (Cheese, sauce, noodles) 2 more times. Once you have put the last layer of noodles on, spread the remaining sauce over the top of the noodles. Cover with the remaining bag of mozzarella cheese (you don’t have to use the whole bag if you want).
Cover loosely with Aluminum Foil and place in oven for 30 minutes. Don’t let the foil lie on the cheese otherwise it will stick. After the 30 minutes, take the foil off and continue cooking for 15 minutes.
Take out the lasagna and let it cool for 10 minutes or so before eating. Serves 8-10.
Storage: You can cover the lasagna pan with aluminum foil and put in the Fridge for up to a week and a half.
