 Lasagna is one my favourite italian pasta plates. Ricotta, assorted meats, mozzarella cheese, tomato sauce and tender pasta baked in the oven. How lovely is that!
After searching for information regarding the history of lasagna it seems that the Ancient Greeks and Romans had discovered some form of flattened dough - this a broad noodle called in Greek 'laganon.' It is significant, however, that this was not boiled as we boil lasagna noodles, but roasted on hot stones or in ovens - more related to what we would think of as pizza.
Apicius, a Roman writer of the first century AD describes a pasta made "to enclose timballi and pies..." These were called "lagana.' The recipe for the dough is not given, however there are suggestions for layering and seasoning with meat and fish.
Enjoy
Homemade Lasagna - Meat Lovers
Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
2 lbs lean ground beef
11/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
whole dried red chili pepper
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs
Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.
If you have difficulty understanding this recipe please email me and I will help you through the process.
Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.
Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.
Enjoy this homemade recipe from Elena's Kitchen.
ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.
Homemade Lasagna - Seafood Lovers
Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
1 lb small to medium shrimps
1 lb small to medium scallops
1 bag mixed seafood (frozen at all major supermarkets)
1 can clams
1 1/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
1/2 cup white wine
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs
Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add fish, salt and pepper; cook 5 minutes and drain all water.
• Add wine and cook for another 2 minutes
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.
If you have difficulty understanding this recipe please email me and I will help you through the process.
Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.
Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.
Enjoy this homemade recipe from Elena's Kitchen.
ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.
Homemade Lasagna - Vegetarian Lovers
Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
1 brocolli (cleaned and cut up in small pieces)
1 cauliflower (cleaned and cut up in small pieces)
1 cup green peas
2 zucchinis (cut in cubes)
1 1/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs
Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add vegetables, salt and pepper; cook 5 minutes. It is important that you preboil some water to precook the cauliflower for at least 8 minutes before adding it to the other vegetables.. The other vegetables are already soft and will cook during the oven process.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.
If you have difficulty understanding this recipe please email me and I will help you through the process.
Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.
Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.
Enjoy this homemade recipe from Elena's Kitchen.
ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.
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