Thursday, March 18, 2010

Lasagna

Last week, I noticed a post over at My Kitchen Cafe for classic Italian lasagna. What caught my attention was the lack of ricotta or cottage cheese - 2 things I absolutely cannot stand. I'm used to picking around ricotta in normal lasange - it's a texture thing. I also noticed that this included a cream sauce, and I was sold.

I did a couple of things differently from the original recipe. I used ground beef instead of ground turkey, and I added the beef into the red sauce while it simmered. I also added a little bit of nutmeg to the white sauce. I keep pureed veggies in the freezer to sneak in other foods, so I also added a 1/2 cup of pureed carrot (couldn't taste it, so mission accomplished). Additionally, my white sauce wasn't cooperating on the thickening, so I added a bit of mozzarella to it, and it did the trick. Since I needed to assemble this during naptime, I refrigerated the uncooked dish for a few hours before baking, and it did fine. (The original recipe is quite long, so I won't retype it here.)

This will be my new go-to lasanga. The flavors are rich, but not overwhelming. The red sauce was good enough to eat on its own with pasta, and I think that part of the recipe lends itself to quite a bit of tweaking based on personal taste. This recipe is time-consuming, but not hard. You will get several pots and pans dirty, but it's worth it. Now that I've made it once and I know what tasks I can do simultaneously, I think it will go much faster the next time around. Next time I make this, I'm going to split it into 2 smaller pans, and try freezing one unbaked. I'll let you know how that goes.
Before heading into the oven.

It completely fell apart coming out of the pan, but it was so good.

1 comment:

Dupree said...

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