Lasagna

PART 2 of 2

for part one CLICK HERE

INGREDIENTS

**Meat**

2Lbs of Meat

1 Medium Onion

1 Tablespoon of Garlic

1 Tablespoon of Tomato Paste

1 Tablespoon Salt

1 Tablespoon of Black Pepper

**Noodles**

See Previous BLOG

**Cheese**

2 Cups of Ricotta Cheese

16 Oz Mozzarella Cheese
3/4 Cup Grated Cheese

1 Teaspoon of Oregano

1 Teaspoon of Garlic Powder

1 Teaspoon of Salt

1 teaspoon of Black Pepper

MEAT PREP

In a deep pan line the bottom with Finely diced onions, oil and Chopped Garlic

Once the onions have become translucent

Add the Meat

Using a potato masher press the meat to separate it

Once meat is separated keep stirring over medium high heat

Once meat has lost that reddish tint drop in the Tomato Paste

Stir until most of liquid has evaporated. If you see too much liquid
then you can strain some off

You need to make sure your meat is liquid free or close to it

Add two cups of tomato sauce set aside and prep other things for lasagna

 PASTA NOODLES PREP

After preparing the noodles and having them ready to go in you freezer take them out
PART ONE OF TWO

Large sauce pan bring 4 quarts of water to a boil add tablespoon of salt and a teaspoon of oil

Drop in pasta and keep in mind once they float to the top with fresh pasta
means they are done

Prepare a deep bowl or container with cold water as it will help the noodles from sticking

strain the cooked noodles from the boiling water and make sure they are now covered with cold water

Select the best pieces and set aside for the top and set aside

CHEESE PREP

Take a block of mozzarella cheese

Slice half and put aside.
Then cube up the other half

Place the half block of cheese in a bowl

Add two cups of Ricotta Cheese

Add one egg

And 3/4 of a cup of grated cheese

Add to the mixture oregano salt, pepper, oregano and garlic powder

Stir and put aside to start putting our lasagna together

 FINAL PREP AND COOK

Line bottom of cooking pan with sauce

Place half of your Noodles over the sauce

Pour half of the Cheese mixture

Pour half of the meat to cover the noodles and cheese mixture
By adding the sauce to the meat it helps to skip the step to add the sauce now

Repeat with Noodles and this time sprinkle some grated cheese it will
help soak up some moisture

Repeat with Cheese and Meat mixture

Cover the top with the longer noodles

take the sliced mozzarella you have and distribute on the top

1/2 cup of sauce to cover the top and sprinkle grated cheese

When ready to eat lasagna take pan and put in 400 degree oven for 30 minutes

Since it is fresh pasta you need to have it sit and the serve and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Lasagna Pasta

LASAGNA 1 of 2

PASTA SHELLS

Start off by making our simple DOUGH

Spread flour on Flat surface for noodles

Place noodles 15 minutes on each side so they dry out some

Slice long ways after drying and place in aluminum lined cooking sheets overnight

After keeping it overnight place in tupperware so they have don't break
Keep in the freezer up until you are ready to go

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Ravioli




A staple in Italian cooking is the ravioli and depending on the filling it can be a meal into itself. This is a plain version of the cheese ravioli. Very easy to make and easy to store for future use.

Dough

Recipe and Steps HERE 

(Prep Time 20 minutes active 10 minutes inactive)

Filling

3 Cups of Mozzarella Cheese

2 Cups of Ricotta cheese

2 Cups of Grated Cheese

2 Eggs

1 Teaspoon of Salt

2 Teaspoons of Pepper

(Prep Time 5 minutes)

Ravioli Start to Finish

(30-40 minutes) 

Using your food processor and pulse the Mozzarella Cheese

Once the Cheese is to a very fine consistency pour in bowl

Add two Eggs

Add Ricotta Cheese

Add Grated Cheese

Pour Salt and Pepper

With a wooden spoon or by hand mix filling thoroughly

Get your pasta station ready(for dough recipe see blog)

After letting your dough "Dry" somewhat

Flour your ravioli sheet

Make dough to desired thickness and place over sheet. Fill in each pocket with filling making sure not to over fill them. Dip your finger with warm water outline the seams this will help the dough stick to each other.

Fold over other side of dough and press down with rolling pin. Making sure to put added pressure to the seams



Take a cooking sheet and line with aluminum and place the ravioli making sure you do not have the ravioli overlap as they will stick



From this point you can either boil them and enjoy them as is or freeze them for a later date. If you choose to freeze them take the lined cooking sheet and place in the freezer for 24 hours. At such time pull the aluminum off the sheet and the ravioli will separate from the aluminum.

Bag them and date them to boil at any later time.

(Rule of thumb you can put them to boil right from the freezer just add 10 more minutes to the boiling time)

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo