Homemade Lasagna

Lasagna

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Photo Courtesy Flickr (Will update with MY photo the next time I prepare this.)

*Note: When I first created this blog, it was for the purpose of being able to share my recipes with some close friends and family members, and for us to be able to use this as sort of an online cookbook reference of certain recipes that I make and they enjoy. Over time, it has evolved. In the beginning, it was just the recipes, no need for pictures. Now that others are enjoying them too, I am taking pictures of each step of the process and sharing them with you. However, due to dietary restrictions and my rotating menu plan (some things only get made once every 4-6 months) it will take some time to be able to get all of the original recipes updated. In the meantime, I have found some stock pictures that allow their use (with a link back) so you can get a general idea of what they should look like.

Lasagna

Preheat oven to 375.

Sauce*

1 medium onion, chopped
4-5 minced garlic cloves
EVOO
8 oz Italian Style sausage, I get mine at the butcher without casings
1 lb ground beef
salt and pepper to taste
1 35 oz can chopped Italian tomatoes
1 28 oz can tomato puree
basil to taste

In a saucepan, cook the onions and garlic until they are soft and a golden brown. Add the beef and sausage, breaking into little bits. Salt, pepper, basil to taste. Drain the excess fat. Add the chopped tomatoes and puree, bring to a simmer. Cover and reduce heat to low, stir occasionally, and let it thicken up. If it is too acidic, add a bit of sugar to break it up. We let ours simmer 2-3 hours.

1 box lasagna noodles

2 pounds ricotta cheese
salt and pepper to taste
1 cup shredded Parmesan cheese
basil to taste
12 oz sliced mozzarella

I buy ready to bake lasagna noodles, but if you don’t, prepare them now.

In a bowl, mix the ricotta cheese with some salt and pepper, to taste.

Spread a thin layer of sauce (see above) in the bottom of your baking pan. Mine is 9 x 13. Add a layer of lasagna noodles. Spread 1/3 of your ricotta mixture (because we are making 3 layers, adjust yours accordingly). Sprinkle with some grated and sliced cheese. *you can add or change the cheeses according to your taste*. Repeat twice for the other two layers. I add extra cheeses to the top layer.

Bake for about 45 minutes in the oven. I have to cover mine with a foil tent top because my oven will burn it. I check it at 45 minutes, and sometimes I have to cook it a little more if it isn’t done, you know your oven and how it cooks;) Mine usually needs a little more time to make it bubble around the edges, but at 45 minutes I remove the foil so the top will turn the gorgeous golden brown color.

Let it stand for a few minutes while you cook some garlic bread to go with it! Then, viola! dinner is served.

Lasagna
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Sauce*
  • 1 medium onion, chopped
  • 4-5 minced garlic cloves
  • EVOO
  • 8 oz Italian Style sausage, I get mine at the butcher without casings
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 35 oz can chopped Italian tomatoes
  • 1 28 oz can tomato puree
  • basil to taste
  • 1 box lasagna noodles
  • 2 pounds ricotta cheese
  • salt and pepper to taste
  • 1 cup shredded Parmesan cheese
  • basil to taste
  • 12 oz sliced mozzarella
Instructions
  1. Preheat oven to 375.
  2. In a saucepan, cook the onions and garlic until they are soft and a golden brown. Add the beef and sausage, breaking into little bits. Salt, pepper, basil to taste. Drain the excess fat. Add the chopped tomatoes and puree, bring to a simmer. Cover and reduce heat to low, stir occasionally, and let it thicken up. If it is too acidic, add a bit of sugar to break it up. We let ours simmer 2-3 hours.
  3. I buy ready to bake lasagna noodles, but if you don't, prepare them now.
  4. In a bowl, mix the ricotta cheese with some salt and pepper, to taste.
  5. Spread a thin layer of sauce (see above) in the bottom of your baking pan. Mine is 9 x 13. Add a layer of lasagna noodles. Spread ⅓ of your ricotta mixture (because we are making 3 layers, adjust yours accordingly). Sprinkle with some grated and sliced cheese. *you can add or change the cheeses according to your taste*. Repeat twice for the other two layers. I add extra cheeses to the top layer.
  6. Bake for about 45 minutes in the oven. I have to cover mine with a foil tent top because my oven will burn it. I check it at 45 minutes, and sometimes I have to cook it a little more if it isn't done, you know your oven and how it cooks;) Mine usually needs a little more time to make it bubble around the edges, but at 45 minutes I remove the foil so the top will turn the gorgeous golden brown color.
  7. Let it stand for a few minutes while you cook some garlic bread to go with it! Then, viola! dinner is served.

 

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Cannelloni

Cannelloni

Posted on

Photo Courtesy Flickr (will update with MY picture next time I make it)

*Note: When I first created this blog, it was for the purpose of being able to share my recipes with some close friends and family members, and for us to be able to use this as sort of an online cookbook reference of certain recipes that I make and they enjoy. Over time, it has evolved. In the beginning, it was just the recipes, no need for pictures. Now that others are enjoying them too, I am taking pictures of each step of the process and sharing them with you. However, due to dietary restrictions and my rotating menu plan (some things only get made once every 4-6 months) it will take some time to be able to get all of the original recipes updated. In the meantime, I have found some stock pictures that allow their use (with a link back) so you can get a general idea of what they should look like.

Cannelloni

Preheat oven to 350.

Sauce*

4 cups milk
1/2 stick butter
1/4 cup All Purpose Flour
Dab of Ground Nutmeg
Salt and Pepper to taste

Heat the Milk in a saucepan until it starts to bubble at edges. In another saucepan, melt the butter, add the flour, and stir well for a couple of minutes over med-low heat. Then slowly add the milk and begin to constantly whisk. Don’t worry about the lumps, they will smooth out. Add the nutmeg, salt, and pepper. Raise the heat to around medium and let it simmer a couple of minutes and pour it into a bowl. If your cannelloni isn’t ready to bake, cover the sauce with plastic wrap on the surface to prevent a yucky film from forming while you finish the cannelloni preparations.

Cannelloni

1lb ground beef
8 oz Italian Style Pork Sausage (from the butcher without casings)
2-3 garlic cloves minced
2 cans drained, cooked,and dried spinach (can use frozen or fresh as well)
salt and pepper to taste
1 and a half cups shredded parmesan cheese, divided (can use Parmigiano-Reggiano, but it is really expensive around here, so I just use normal Parmesan.)
1 box lasagna noodles

Heat a skillet over medium to cook the ground beef and Italian sausage. Add the minced garlic. Stir until done (we prefer well done). Drain the excess fat, and stir in the spinach and one cup of the sauce made above. Add salt and pepper to taste. Remove from heat and set to the side. When it has cooled, mix in the cheese (YUM!).

I buy ready to cook lasagna, but if you don’t, this is when you need to prepare the pasta. I cut mine into squares. I do go ahead and cook it though, because you need to be able to roll it!

Butter two baking dishes. Mine are square, I think 8 x 8 maybe?

Spread thin layer of sauce on bottom of each dish.

Spread out some waxed paper to add sauce to pasta. Spread some filling over it, but don’t put it up all the way to the edge though, leave a little room. Carefully roll up the squares, and put the seam side down in the baking dish. Repeat until all are done. Then, if you have any sauce left, pour it over the top of the pasta, and sprinkle that cheese generously;)

Bake 30 minutes until it bubbles and is a gorgeous golden brown.

I serve with garlic bread, and viola! dinner is done;)

Cannelloni
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • Sauce:
  • 4 cups milk
  • ½ stick butter
  • ¼ cup All Purpose Flour
  • Dab of Ground Nutmeg
  • Salt and Pepper to taste
  • Cannelloni:
  • 1lb ground beef
  • 8 oz Italian Style Pork Sausage (from the butcher without casings)
  • 2-3 garlic cloves minced
  • 2 cans drained, cooked,and dried spinach (can use frozen or fresh as well)
  • salt and pepper to taste
  • 1 and a half cups shredded parmesan cheese, divided (can use Parmigiano-Reggiano, but it is really expensive around here, so I just use normal Parmesan.)
  • 1 box lasagna noodles
Instructions
  1. Sauce:
  2. Heat the Milk in a saucepan until it starts to bubble at edges. In another saucepan, melt the butter, add the flour, and stir well for a couple of minutes over med-low heat. Then slowly add the milk and begin to constantly whisk. Don't worry about the lumps, they will smooth out. Add the nutmeg, salt, and pepper. Raise the heat to around medium and let it simmer a couple of minutes and pour it into a bowl. If your cannelloni isn't ready to bake, cover the sauce with plastic wrap on the surface to prevent a yucky film from forming while you finish the cannelloni preparations.
  3. Cannelloni:
  4. Heat a skillet over medium to cook the ground beef and Italian sausage. Add the minced garlic. Stir until done (we prefer well done). Drain the excess fat, and stir in the spinach and one cup of the sauce made above. Add salt and pepper to taste. Remove from heat and set to the side. When it has cooled, mix in the cheese (YUM!).
  5. I buy ready to cook lasagna, but if you don't, this is when you need to prepare the pasta. I cut mine into squares. I do go ahead and cook it though, because you need to be able to roll it!
  6. Butter two baking dishes. Mine are square, I think 8 x 8 maybe?
  7. Spread thin layer of sauce on bottom of each dish.
  8. Spread out some waxed paper to add sauce to pasta. Spread some filling over it, but don't put it up all the way to the edge though, leave a little room. Carefully roll up the squares, and put the seam side down in the baking dish. Repeat until all are done. Then, if you have any sauce left, pour it over the top of the pasta, and sprinkle that cheese generously;)
  9. Bake 30 minutes until it bubbles and is a gorgeous golden brown.


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Menu Plan Monday

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Menu Plan Monday

Recipes for the week

Menu Plan Monday

 I haven’t participated in Menu Plan Monday, hosted over at OrgJunkie each week, in a while, but I am splitting my main blog into smaller, more specific niche sites. I’m in the process of moving over all of my recipes, and hope to be more active in the food lovers community:) I do my shopping on Fridays, so I tend to plan my menu’s from Friday to Thursday.

Having a menu plan for the week helps so you can plan a shopping list. That is important so you are able to have all of the ingredients on hand for the recipes you plan to make throughout the week. For me, it helps keep me from buying any unnecessary items! I know exactly what I’m making, so I don’t need to buy anything “just in case I make” something else:) This helps the grocery budget immensely.

If you are new to menu planning, I suggest you take it one week at a time and start with theme days. For example, I know I want a big, sit down dinner on Sundays and I have more time to let things bake. I’ll plan a meal that takes longer to cook and prepare – such as a pot roast, and I know we want chicken at least twice, beef twice, pork once, and seafood once, so I plan that accordingly.

Example Ideas:

Sunday – Family Meal using Beef

Monday – Pasta Dish – or an Italian themed meal

Tuesday – Taco Tuesday – or a Mexican themed meal using beef

Wednesday – Pork Day – BBQ, Chops, Ham, etc

Thursday – Chicken Meal

Friday – Fish Friday – or a Seafood themed meal

Saturday – Chicken Meal

My real menu for this week:

Friday – Pizza Night!

Saturday – Cheesy Chicken

Sunday – Pot Roast with a side of Black Eyed Peas since it is New Years :)

Monday – Lasagna

Tuesday – Homemade Burgers and chips

Wednesday – Lemon Pepper Chicken

Thursday – Fish Sticks

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