Home Made Favorite Lasagna

Almost every one knows how to make lasagna, but only few knows how to make a fabulous lasagna. And in the past we were no exception!! It has taken us several years to reach what we believe is the PERFECT result, but after using this recipe a few times we are certain that this is our favorite lasagna recipe – and the best is, that everything is home made 😀
Most people use béchamel sauce in their lasagna but you can use whatever sauce you like.

Do you have a favorite lasagna recipe??

 

Ingredients (4-6 servings)

Pasta

3 large eggs

1 tbsp. olive oil

2 1/3 cup Tipo 00 flour

 

Meat sauce

2 pounds beef, minced

2 large onions, chopped

3 garlic cloves, minced

3 large tomatoes, chopped

1 tbsp. dried thyme

1 tbsp. dried oregano

6 tbsp. tomato paste

1 cup red wine

 

Cheddar Sauce

2 cups whole milk

1 tbsp. butter

1 tbsp. flour

1 cup mild cheddar cheese

1 cup aged cheddar cheese

Salt

Pepper

 

Filling

1 pound fresh spinach

1 large onion

1 pound mushrooms, sliced

 

Directions

Pasta: Combine the three ingredients for the pasta and knead the dough until evenly combined and firm. Cover with plastic wrap and fridge for one hour.
While the pasta dough is resting in the fridge you can make the meat sauce and prepare the filling.
Roll the pasta dough on a pasta maker when you are ready to assemble the lasagna.

 

Meat Sauce: Melt the butter in a medium sauce pan and sauté the chopped onions and garlic together with dried thyme and oregano. Transfer to a plate when the onions has absorbed all the butter. Brown the minced meat in the same sauce. When browned, add the sautéed onions, tomato paste, chopped tomatoes and red wine and stir to combine. Turn down the heat and let cook until most of the liquids has evaporated – approximately one hour.

 

Cheddar Sauce: Melt the butter in a sauce pan, add the flour and whisk to form a roux. Slowly pour the milk into roux while whisking. Be careful not to add the milk to fast as it will ruin the roux. Turn down the heat and let cook for a few minutes while the whisking. Remove the roux from the heat, add the shredded cheese and stir until melted and combined. Season with salt and pepper.

 

Filling: Wash the spinach in cold water to remove any dirt. Sauté in a medium hot frying pan together with the chopped onion until all the spinach juice has evaporated. Transfer to paper towel to dry.
Clean the pan and to do the exact same thing with the mushrooms.

This lasagna has three layers of pasta in an 7 x 12 inch dish, so if your dish is smaller/larger you should ignore the measures used below.

Cover the bottom of the the dish 4/5 cup meat sauce. Pour 1/2 cup cheese sauce on top of the meat sauce and cover with pasta plates.

IMG_1627

Do the same with layer no. 2 but place the spinach between the meat- and cheese sauce. IMG_1628

In layer no. 3 is meat sauce, cheese sauce and mushrooms.IMG_1629

Now you should have used all your pasta plates (if your dish is 7 x 12 inches) and the final layer consists of the remaining meat- and cheese sauce. IMG_1630

Cover with aluminum foil and let rest in the kitchen table while your oven reaches 400F. Leave the foil on and bake in the middle of the oven for 30 minutes. Then remove the foil and bake for additional 15 minutes.
Let rest for 15-30 minutes before serving.

Serve with a an easy and fresh salad, for example romaine lettuce, sweet corn, tomatoes and cucumbers.IMG_1632

Bon Appétit!

Ingredients (4-6 servings)

Pasta

3 large eggs

1 tbsp. olive oil

300 g Tipo 00 flour

 

Meat sauce

900 g beef, minced

2 large onions, chopped

3 garlic cloves, minced

3 large tomatoes, chopped

1 tbsp. dried thyme

1 tbsp. dried oregano

6 tbsp. tomato paste

2.5 dl red wine

1 tbsp. butter

 

Cheddar Sauce

5 dl whole milk

1 tbsp. butter

1 tbsp. flour

2.5 dl mild cheddar cheese

2.5 dl aged cheddar cheese

Salt

Pepper

 

Filling

450 g fresh spinach

1 large onion

450 g mushrooms, sliced

Italian Meatball Sandwich

IMG_0402

As we wrote in the last entry on elderflower drinks, we have a sunday tradition with a couple of friends. Most sundays we end up making some kind of comfort food, like burgers, Sloppy Joe’s, chili dogs or some kind of sandwich. Last sunday we decided to make Italian meatball sandwiches (as we, Chris and I, are planning a trip to Tuscany later this summer), and they turned out to be great – as usual 🙂 Actually they were so great, that the guys eat way too much and ended up sitting in our bathing pool in their underwear, complaining about stomach pain (we will spare you the actual picture of this ;-)). Out of the 8 ‘small’ sandwiches you will get from this recipe, we ate it all – which explains the stomach pain – but all four of us are ‘heavy-eaters’ when it comes to good food, so you might have food enough for 6-8 people, depending on their sandwich-hunger 😀 Hope that you will try the recipe and enjoy it as much as we do!

Ingredients (8 ‘small’ sandwiches)

Meatballs
1 pound ground beef
1 pound ground pork
2 cups breadcrumbs
1 cup milk
2 shallots
4 garlic cloves
1/2 cup parmesan cheese, grated
1/3 cup feta cheese
3 tbsp. thyme leaves, fresh
2 tbsp. rosemary leaves, fresh
1 egg
Salt
Pepper

Tomato sauce:
3 cups tomato sauce
4 tbsp. tomato paste

2 French baguettes
2-3 tbsp. mayo
8 slices fresh mozzarella cheese
1 bundle of cilantro

Meatballs:
Combine breadcrumbs and milk in a mixing ball and make sure that all the crumbs get soaked. Set aside while chopping the shallots, garlic, feta cheese, thyme and rosemary.
In a large mixing bowl, combine all the ingredients for the meatballs. Mix well using your fingers, as it will give the best result. Divide the meat into 8 equally sized meatballs, approximately the size of a baseball. Place in a greased ovenproof dish and bake in the oven at 350F until the reach 165F – approximately 40 minutes.
Don’t turn off the oven when the meatballs are finished, as you also need to warm the baguettes later on. IMG_0382 IMG_0389 Tomato sauce: Combine tomato sauce and paste in a sauce pan and bring to a boil. Let boil for 5-10 minutes before turning down the heat. Let simmer with the lid on for approximately one hour or until the meatballs are ready to get soaked. Stir occasionally to avoid burning. Place the baked meatballs in the tomato sauce and make sure that the whole meatball gets marinated in the sauce. If necessary, pour some of the sauce on top of the meatballs. Let simmer for additional 25-30 minutes. IMG_0393 When the meatballs are ready you can begin to assemble the sandwiches 😀 Slice the baguettes lengthwise and spread out the mayo on both the top and bottom. Place 4 meatballs and a bit of tomato sauce on each bottom followed by a slice of cheese. IMG_0397 Place both the baguette bottom with the meatballs and the top with the mayo on a wire rack, and warm in the oven until the cheese has melted. Decorate with cilantro on top of the melted cheese and finish off with the baguette top.IMG_0398 Cut each sandwich into 4 pieces with one meatball in each. Serve with an ice cold beer or a glass of good Italian wine, if you like it a bit more sophisticated 😉IMG_0405

Bon Appétit friends!

 

Ingredients (8 ‘small’ sandwiches)
Meatballs:
450 g ground beef
450 g ground pork
5 dl breadcrumbs
2.5 dl milk
2 shallots
4 garlic cloves
1.25 dl parmesan cheese, grated
0.8 dl feta cheese
3 tbsp. thyme leaves, fresh
2 tbsp. rosemary, fresh
1 egg
Salt
Pepper

Tomato sauce:
7.5 dl tomato sauce
4 tbsp. tomato paste

2 French baguettes
2-3 tbsp. mayo
8 slices fresh mozzarella cheese
1 bundle of cilantro