A friend from the Club brought some farm fresh eggs for me to buy. Lovely yolks-big! Fresh egg noodle! So I decided to make some pans of lasagna for the girls. Ended up with two large pans and made fettuccine with the rest of the home made egg noodle for Barb. Lasagna is so labour intensive, I always say I won't do that again. Plain homemade spaghetti with ragu sauce is my favourite. One of my earlier posts gives all the instructions for a homemade lasagna. Visit it for details.
March 8, 2012- Lasagna alla Granpa Adolfo.
Showing posts with label lasagna. Show all posts
Showing posts with label lasagna. Show all posts
Monday, 6 March 2017
Friday, 3 April 2015
LAMB AND LASAGNA FOR EASTER DINNER-WITH CANASCIONE FOR A TREAT
Barb suggested I make the cooking for Easter dinner easy with an expected crowd of 15! A simple pasta with sauce she said for the first dish. I chose to be more complicated. So yesterday I decided to make lasagna. Put it in the freezer after completing it to cook it fresh on Sunday. My mother always made a lasagna for Easter so I thought I would keep the tradition alive. Bedsides all my grandchildren, children, guests, Barb and I like it too!
So it was a busy day with Barb away at a conference. I even had to clean up all the pots and pans as my sous chef was not available.
My family like a variety of meat. But for me lamb is a must. So I bought a lamb roast and chops that I will make with some oven roasted potatoes with rosemary as the seasoning. With the Canadians in the crowd a ham to eat with pineapple slices as well as some chicken breasts and Italian sausages. Remember there is a lot of meat in the sauce I used for the lasagna so if some of the kids do not eat the meat dish they had some in the pasta.
If time I may try to make my canascione treat- a favourite from the Ciociaria region where I was born. A egg noodle shell with an egg, cheese and sausage mixture inside which gets baked in the oven. Easter a time for good eating. Of course everyone will bring an appetizer and dessert surprise. The kids will enjoy the Easter egg hunt that must occur before dinner. I have not finalised all the vegetables but I will make- peas, rapini for sure though.
Barb likes to make prosciutto on a bread stick as an appetizer for the guys. The kids just like the bread sticks.
For those that are new to this blog- I did write a post on making the lasagna March 2012 and making canascione- April 2012. You can find in in the listings. For those that read regularly you know how to find the recipes I have written. Happy Easter everyone- remember to thank all the cooks in your family!
My family like a variety of meat. But for me lamb is a must. So I bought a lamb roast and chops that I will make with some oven roasted potatoes with rosemary as the seasoning. With the Canadians in the crowd a ham to eat with pineapple slices as well as some chicken breasts and Italian sausages. Remember there is a lot of meat in the sauce I used for the lasagna so if some of the kids do not eat the meat dish they had some in the pasta.
For those that are new to this blog- I did write a post on making the lasagna March 2012 and making canascione- April 2012. You can find in in the listings. For those that read regularly you know how to find the recipes I have written. Happy Easter everyone- remember to thank all the cooks in your family!
#lasangabyadolph#homemadelasagna#canascoinebyadolph#canascionefromlazio#canascioneisaciocariadish#porsciuttoonbreadsticks#lambandpotatoesforeaster#easterisagoodmealwithlamblasagnacanscione#granpalovestocook#adolphdimambro
Sunday, 18 March 2012
HOW TO MAKE HOMEMADE LASAGNA ALLA GRANPA ADOLFO
Although lasagna is not my favourite pasta dish, I make it at the request of my family. For my grandsons's baptism parties a couple of years ago, Granpa made the lasagna. Recently, to help out my busy working daughters and a friend, there were a couple of busy weekends in February and March making several pans of lasagna for them. Of course, for the faint of heart you can buy ready made frozen ones or some markets have ones ready to cook. This dish uses a lot of pots, dishes and really messes the kitchen from one end to another. Good thing I have my assistant Barb for clean-up!
There is nothing more tasty than those fresh from the kitchen of any Italian cook.
It is always a good idea to make several pans as this is a very time consuming dish. So with the ingredients gage the number of ingredient portions by the size of a big pan or smaller pans you are using.
INGREDIENTS
Homemade egg noodle pasta ( eggs, flour, salt to taste).( See my blog on making this item). For the busy cook you can buy the packaged ready for oven strips. Homemade is better.
Ragu Sauce ( see my blog on making this sauce).
Eggs- 6-12 or more depending on the number of pans you are making.
Mozzarella cheese- 1 or 2 packages. Or if you prefer ricotta cheese 1 or 2 containers. Or like some Canadians who use cottage cheese 1 or 2 containers- I would never make a lasagna with it! My preference is always the mozzarella cheese.
Ground beef- 1/2 to 2 lbs- depending on the number of pans.
Bechamel Sauce- milk, flour and 1 spoon or two of ragu sauce for colour.
Salt, pepper to taste.
Garlic cloves- diced to add to the meat or even sprinkle if wanted on the layers.
Parmesean Cheese.
Use your glass pans or there are good tin foil ones at any market or especially your nearest dollar store. Then when giving to another household there is no need to return the pan!
DIRECTIONS
You can make all the ingredients in one day if you chose.
I like to prepare the egg noodle pasta the previous day. Kneading it well and leaving it in a ball in a bowl in the fridge.
I also like to prepare the ragu sauce the previous day so it is done and ready to go when I want to make the lasagna.
Many cooks will prepare everything in one day. I like to do things in stages.
The day you are making the dish, be ready for the process. If needed have a coffee to drink while working.
Boil the eggs in a pot until done. Remove shells when cooled. Chop into little pieces. Set aside
Cook the ground meat in oil with some garlic and parsley added to taste. When finished cooking, drain the oil and pat with a paper towel to remove as much of the grease. My mother used to make the ground beef into little balls which is more time consuming. I just cook the meat quickly- less work, same taste. Set aside.
Of course you can be boiling the eggs and cooking the meat at the same time.
Grate the mozzarella cheese into a bowl. Set aside.
I have my helper Barb who often helps with the chopping of the eggs and grating of the cheese.
Have the number of pans whether glass or tin foil, ready to go on your counter. Have the dishes of prepared items close to the pans. When you start to layer, everything should be handy.
Have your pasta maker on the counter and your bowl of egg noodle ready to shape into long strips of pasta.
In a large pot, fill with water and let it start to boil.
Put some of the ragu sauce in the bottom of each pan.
As you shape the pasta into long strips, put them in the boiling water. You can make several before you start to boil them. As with any noodle pasta the cooking time is very fast.
On the bottom of each pan, put the egg noodle strips.
Now the layering- a meat layer and some sauce, top with egg noodle strip fresh from the water.
If you cook too many strips and place them on top of each other, they may stick together. So it is better to cook, then layer one or two at a time. If the strips are the length of your pan it makes them easier to layer. So make sure you have the strips the length of your pans.
An egg layer- top with egg noodle strip. You can add some sauce to each layer
A cheese layer- top with egg noodle strip.
It's your lasagna so if you want to mix the egg and cheese in one layer, it is okay.
Depending on the depth of your pan you will determine the number of layers needed.
You are very busy taking the cooked noodles from the hot water and layering. So do be careful to use tongs or other kitchen utensils and not to burn yourself.
The lasagna is layered. Put egg noodle strips on top with enough sauce to coat the top and add parmesean cheese.
Recently I started to make a bechamel sauce- put some milk, a little flour in a pot and boil- about 10 minutes, stirring constantly until a little brown, add a spoon or two of the sauce to give colour. Now add to the layered lasagna.
I find it makes the lasagna moister. I used to find others' lasagna a little dry. So now I have my own touch to add to the dish.
Cook at 375 degrees for 45 minutes. I place the pans in the middle of the oven so as not to burn the bottom.
One big pan for a special party or several small pans for several homes or meals, lasagna is always popular. One useful hint- let the lasagna sit before serving. You can serve straight from the oven but if you allow it to sit the ingredients come together better.
If in smaller pans or even one serving portions, you can freeze it for another day.
There is nothing more tasty than those fresh from the kitchen of any Italian cook.
It is always a good idea to make several pans as this is a very time consuming dish. So with the ingredients gage the number of ingredient portions by the size of a big pan or smaller pans you are using.
INGREDIENTS
Homemade egg noodle pasta ( eggs, flour, salt to taste).( See my blog on making this item). For the busy cook you can buy the packaged ready for oven strips. Homemade is better.
Ragu Sauce ( see my blog on making this sauce).
Eggs- 6-12 or more depending on the number of pans you are making.
Mozzarella cheese- 1 or 2 packages. Or if you prefer ricotta cheese 1 or 2 containers. Or like some Canadians who use cottage cheese 1 or 2 containers- I would never make a lasagna with it! My preference is always the mozzarella cheese.
Ground beef- 1/2 to 2 lbs- depending on the number of pans.
Bechamel Sauce- milk, flour and 1 spoon or two of ragu sauce for colour.
Salt, pepper to taste.
Garlic cloves- diced to add to the meat or even sprinkle if wanted on the layers.
Parmesean Cheese.
Use your glass pans or there are good tin foil ones at any market or especially your nearest dollar store. Then when giving to another household there is no need to return the pan!
DIRECTIONS
You can make all the ingredients in one day if you chose.
I like to prepare the egg noodle pasta the previous day. Kneading it well and leaving it in a ball in a bowl in the fridge.
I also like to prepare the ragu sauce the previous day so it is done and ready to go when I want to make the lasagna.
Many cooks will prepare everything in one day. I like to do things in stages.
The day you are making the dish, be ready for the process. If needed have a coffee to drink while working.
Boil the eggs in a pot until done. Remove shells when cooled. Chop into little pieces. Set aside
Cook the ground meat in oil with some garlic and parsley added to taste. When finished cooking, drain the oil and pat with a paper towel to remove as much of the grease. My mother used to make the ground beef into little balls which is more time consuming. I just cook the meat quickly- less work, same taste. Set aside.
Of course you can be boiling the eggs and cooking the meat at the same time.
Grate the mozzarella cheese into a bowl. Set aside.
I have my helper Barb who often helps with the chopping of the eggs and grating of the cheese.
Have the number of pans whether glass or tin foil, ready to go on your counter. Have the dishes of prepared items close to the pans. When you start to layer, everything should be handy.
Have your pasta maker on the counter and your bowl of egg noodle ready to shape into long strips of pasta.
In a large pot, fill with water and let it start to boil.
Put some of the ragu sauce in the bottom of each pan.
As you shape the pasta into long strips, put them in the boiling water. You can make several before you start to boil them. As with any noodle pasta the cooking time is very fast.
On the bottom of each pan, put the egg noodle strips.
Now the layering- a meat layer and some sauce, top with egg noodle strip fresh from the water.
If you cook too many strips and place them on top of each other, they may stick together. So it is better to cook, then layer one or two at a time. If the strips are the length of your pan it makes them easier to layer. So make sure you have the strips the length of your pans.
An egg layer- top with egg noodle strip. You can add some sauce to each layer
A cheese layer- top with egg noodle strip.
It's your lasagna so if you want to mix the egg and cheese in one layer, it is okay.
Depending on the depth of your pan you will determine the number of layers needed.
You are very busy taking the cooked noodles from the hot water and layering. So do be careful to use tongs or other kitchen utensils and not to burn yourself.
The lasagna is layered. Put egg noodle strips on top with enough sauce to coat the top and add parmesean cheese.
Recently I started to make a bechamel sauce- put some milk, a little flour in a pot and boil- about 10 minutes, stirring constantly until a little brown, add a spoon or two of the sauce to give colour. Now add to the layered lasagna.
I find it makes the lasagna moister. I used to find others' lasagna a little dry. So now I have my own touch to add to the dish.
Cook at 375 degrees for 45 minutes. I place the pans in the middle of the oven so as not to burn the bottom.
If in smaller pans or even one serving portions, you can freeze it for another day.
#howtomakehomemadelasagna#makingeggnoodleforthelasagna#mozerellacheese#freshpansoflasagnaforgoodeating#granpapreparingthelasagna#usingfreshsauceforthelasagna#groundmeatpanfriedisgoodforthelasagna#ragusauceforthelasagna#granpalovestocook#adolphdimambro
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