Hello!!
Lol, yup, I’m I’ve half way finished with that main pan.
I really don’t have a recipe...I voild thinknon it, but basically I just make a
big batch of my usual meat sauce, with ground beef and Italian sausage out of
the casing, crumbled...onions, bay leaves, oregano, fresh garlic...etc
I make up my ricotta cheese mixture, just ricotta cheese (15oz containers I
think...)...aboit 4 of those mixed with 4 eggs, fresh fine grated parmesan
cheese, and a little salt, black pepper.
Sometimes I’ll chop fresh Italian leaf parsley in there, but this time, I
thawed out about 3 bags of frozen spinach. I wrung all the moisture out of the
spinach by twisting them hard in old kitchen towels...then chopped fine in the
good processer.
I mixed that in with the ricotta cheese.
I grated up a bunch of mozzarella cheese, and layered it up.
Oh!! I did also cut up some pepperoni slices and made that a layer too.
I nicked that idea from Stacey a few years ago...
:)
This time I built my layers as
A little sauce to coat bottom of pan.
Lasagna noodles (cooked a lot less than al dente, I like them to finish
cooking in the pan and absorbing sauce and liquids)
Then ricotta mix thin (this is the glue that holds it)
Then pepperoni
Then sauce
Then mozzarella cheese
Then grated parmesan
The lasagna noodles
I finish with sauce on bare noodles.
I bake at 350-375F for a bit over an hour.
I’ll top with mozzarella chees le yo melt on top at the end.
It during cooking the top browns too quick, I’ll loosely tent foil over it a
bit till the cheese step at the end
That’s really about it...
Kelly
———————————————-
I need a shot of salvation baby,
once in awhile...
On Dec 29, 2020, at 8:50 AM, Julia Leatherwood <dmarc-noreply@xxxxxxxxxxxxx>===========================================================
wrote:
Hi Kelly,
Are you still eating your lasagna. It looked wonderful and really is one of
my favourite meals which I always make if we do go out to an restaurant. It
is one thing I really cannot make well for some reason.
Any chance of you sharing the recipe?
Like you I would add more seasoning to the sauce for this.
Jules
Sent from my iPad
On 29 Dec 2020, at 14:33, K G <chilecayenne@xxxxxxxxx> wrote:===========================================================
I think I”ve only done cabbage rolls once or twice, but I liked them.
I may try some myself soon, but I think I’d like a more seasoned sauce than
this recipe….
On Dec 29, 2020, at 8:29 AM, Julia Leatherwood (Redacted sender
"julialeatherwood" for DMARC) <dmarc-noreply@xxxxxxxxxxxxx> wrote:
Who loves cabbage rolls. Am sure someone posted some recently. This just
came up on FB. When Iget in cooking mode will try this S love them served
with dollops of sour cream. Real comfort food for me.
https://www.mangiamagna.com/stuffed-cabbage-rolls-ground-beef-veal-porks/
Jules
Sent from my
iPad===========================================================
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