Thursday, September 30, 2010

MEAT LASAGNA

We found the secret for a great lasagna every time!

And we are more than happy to share it with you!

Have you noticed that this dish tastes better when reheated the next day? For some reason it tastes better!

So, why not let the lasagna rest before baking? Next time you make lasagna try it, and you'll see the difference! Even before going to the oven it will be delicious!


Carla Amorin's Porcelain

Butter
1 Diced onion
1lb Ground beef
5 Diced, seedless tomatoes
7oz Corn
21oz Tomato sauce
16oz water
Oregano and basil
1lb lasagna nodles
16oz alfredo sauce
1lb mozarella cheese

Preparation
1. Sautee the onion in butter. Add the beef and let it cook. Add the diced tomatoes, corn, tomato sauce and water. Season with oregano, basil and salt. Simmer for 5-10 minutes.

2. Pour some meat sauce on the bottom of a medium size baking dish, so the nodles don't stick to the pan while cooking. Arrange the lasagna nodles over the sauce, leaving some space between them. Add more sauce, cover with mozarella and Alfredo sauce.

3. Repeat the layers (nodles, meat sauce, cheese and Alfredo sauce) with the ingredients left.

4. Finish theh last layer with cheese, cover the pan with aluminium foil and refrigerate overnight.

5. After letting the lasagna rest, step that assures the nodles are moist, light and tasteful, take from the frdge to the oven, still covered, at 355°F for 20-30 minutes, to heat and melt the cheese, since the nodles will no longer taste undone. Do not let the sauce dry out too much.

Makes approximately 16 portions

Tips: If your using lasagna nodles that require previous cooking, follow the manufacturer's directions, build the lasagna and let it rest overnight.
Always choose good quality ingredients so you don't feel disappointed with the taste from the finished dish.
You can substitute the store bought tomato and Alfredo sauce for that family recipe sauce.
You can sprinkle lots of freshly grated parmesan cheese  on the last layer.
Do not cook the lasagna on the lower level of the oven. If the first layer layer start sticking to the the pan, because it didn't have enough sauce on the bottom, place another baking pan (bigger than the one you're cooking the lasagna in) with hot water to create a water bath.
The aluminium foil can be removed only after the lasagna is done.
Can I freeze? Sure! You can build the lasagna in disposable aluminium foil baking pans and close with the appropriate cover or with aluminium foil, label and place in freezer (you don't need to let it rest in the refrigerator). To thaw, place in the refrigeratos overnight and bake for 20-30 minutes. Durability up to 3 months.

Carla Amorin's Porcelain

8 comments:

  1. Mmm, I haven't made lasagna in such a long time and this sounds great!

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  2. I need to make lasagna .Looks delicious.

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  3. I would never have imagined this could work, but it is a perfect idea. You have a freshly baked lasagna and a really tasty one at the same time.

    GREAT idea!
    Hugs

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  4. Pues te ha quedado genial. Bss.

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  5. Grazie è molto gustosa :) un bacio

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  6. I love a good lasagna - thanks for the recipe!

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  7. Pris, I have no idea what's going on with the follow up site undating in my blog account! A little headache about it. However, your mini quiches look divine. So tempting make these soon! Thank you.
    Kristy

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