So, I felt like I was about to blow up, or deflate… either one would have been disastrous. I felt myself cracking… for no reason in particular.
So I took all my confused emotions and a hurting heart into the therapy room… my kitchen… and I decided to give myself a challenge… Lasagna, from scratch. No machines, no help, just me and my ingredients. And it turned out lovely. It’s probably something I will never eat at a restaurant.. because everything was my own… I’m going to jot down my recipe before I forget.
Lasgna Pasta Sheets.
1/2 kg all purpose flour
salt to taste
Mix together to form a dough. Cut into smaller pieces and roll into 1/16″ thin / see through sheets.
Drop sheets into boiling water (with evoo and salt) for 3-4 mins and then remove into ice cold water. Strain once cool. Make sure they dont stick to each other (use oil)
equal measure of butter and all purpose flour.
(use about 8 tbsp each)
4 cups milk
salt / pepper to taste
in a pot, add milk, salt, pepper and nutmeg – heat until it reaches a soft boil..
in another pot, on a low flame, melt butter – add flour and whisk together
pour in the boiling milk and whisk the butter -flour mixture vigorously to avoid formation of lumps.
heat until desired consistency.
1/2 kg keema
5 cups tomato puree
1 celery stick
1 small onion
2-3 cloves garlic
salt and pepper and some nutmeg
chop veggies really fine.
In a pot, add evoo, sautee veggies, add minced meat and cook until meat it browned.
Add tomato puree and 2 cups of water. Add rest of the seasoning as per taste… approx 1/2 tsp thyme and nutmeg and use 1 tsp of the rest.. adjust as needed.
cook uncovered for 1/2 hr
cook covered for another 1 hr
Layer in a dish
1st layer: bolognese and bechamel – then pasta
middle layers: then bolognese and bechamel, grated mozerella and parmesan and another layer of pasta
last layer: leave the pasta out on the top – end with the grated cheese
bake @ 180 for 20 – 30 mins.
to speed up, get done with the bechamel first.
do the pasta rolling while the bolognese is cooking…