How I make Lasagna with pictures

[KOJO 96]

I use my spaghetti sauce recipe for my lasagna too.

 

 

Add the pork to a skillet on med. heat, salt n pepper, add the garlic, onion and oregano, cook until it's browned, about 10 mins., drain the cans of mushroom and dice the whole tomato's into small piece's, add all the ingredient's to the pan, turn the heat down to med-low, let it simmer. I usually let mine simmer for appox. an hr., the longer it simmer's, the more flavor it has as all the ingredient's mingle together. Sample as you go and add more ?? salt, pepper, garlic salt, whatever you like. After the sauce is done pre heat the oven to 375.

 

 

Add a layer of sauce in the bottom of a 9" x 13" pan, and put in a layer of UNCOOKED noodles

 

 

Add another layer of sauce

 

 

Add a layer of Parmesan cheese, I use block and grate it fresh, but you can use the pre ground stuff in the plastic bottles.

 

 

Add a layer of mozzarella cheese

 

 

Add a layer of pepperoni

 

 

Add another layer of noodles

 

 

Add another layer of sauce

 

 

Add another layer of Parmesan cheese

 

 

Add another layer of mozzarella cheese

 

 

Add a layer of mushrooms

 

 

Add another layer of noodles

 

 

Add another layer of sauce

 

 

Add another layer of Parmesan cheese

 

 

Add another layer of pepperoni

 

 

Add another layer of mozzarella cheese

 

 

Add another layer of noodles

 

 

Add the rest of your sauce and another layer of pepperoni

 

 

Add last layer of mozzarella cheese, we used appox. 3 lbs. total for this batch, "we like cheesy lasagna"

 

 

Bake at 375, for appox. an hr., or until a butter knife stuck in, several places, and it's soft, to make sure all the noodles are done

 

 

Then dig in and have a beer or 3 !! HA! HA! HA!

 

 

 

 

[halfaboy 31]

I never realised it was made this way.

 

Thanks....

[KOJO 96]

I never realised it was made this way.

 

Thanks....

Normally, it has a layer or 2 of ricotta cheese in it, but we can't get it here, and I didn't want to take another hr. and make my own ricotta, but it still taste pretty damn good.

[Kev 178]

No white sauce :-(

[jacko 8,813]

Don't drink Heineknn. their bottles are only 320ml!!!

You will need more after eating all that.

[flashkiwi 24]

Looks great, bottle of Red wine goes well with lasagna, last time i had great lasagna was when i was living in Melbourne.

[Idefix 2,275]

Seeing the fridge and the size of the plate,
I would guest you own an restaurant or guest-house...?
or that must be food for you for more than 1 week !
or you have a big family/friends ...

Looks good though

[KOJO 96]

Looks great, bottle of Red wine goes well with lasagna, last time i had great lasagna was when i was living in Melbourne.

I agree, when I use to drink wines, a nice red was great with pasta, any pasta !

[KOJO 96]

Seeing the fridge and the size of the plate,

I would guest you own an restaurant or guest-house...?

or that must be food for you for more than 1 week !

or you have a big family/friends ...

 

Looks good though

This is my beer frig, it's for personal consumption only, (yea, I have a drinking problem, but I'm not an alcoholic, THEY go to meeting's !") HA! HA! HA! I have 2 more just for food, one for Western food, and the 2nd for Thai food for the wife. I just have beer delivered once a month from my beer distributor, so I don't have to go buy it, every week to stock up, just lazy, the lasagna was cut into individual size portion's and put in baggie's and frozen, for later meals, it can last up to 3 month's in the freezer for my wife and I. It takes appox 3 hrs. to make a batch, weather it's a small batch or a big batch, so I just save some time doing it all at once.

[js007 795]

I don't think I've ever had pepperoni in lasagna. Interesting.

[KOJO 96]

I don't think I've ever had pepperoni in lasagna. Interesting.

Purist and heretic's will tell you it's an abomination, BUT, it add's another small level of flavor, like another spice, but " to eat his own " as they say.

[wacmedia 277]

Purist and heretic's will tell you it's an abomination, BUT, it add's another small level of flavor, like another spice, but " to eat his own " as they say.

 

Hi,

 

Never had pepperoni in lasagne but I like it. Usually top it with sauce as Kevin says. Still, looks like a great meal.

[BigusDicus 9,878]

Looks good. What time is dinner?

[KOJO 96]

Looks good. What time is dinner?

Sorry, the dinner bell has already rung ! HA! HA! HA! Maybe next time.

[yselmike 389]

Smoked bacon or better still some pancetta with the meat sauce is my way of adding flavour.

[beerboy 40]

The wife tried in Thailand . Couldn't get lasagna sheets, so used cheese slices instead. Oh Dear.

[sailingbill 1,025]

The wife tried in Thailand . Couldn't get lasagna sheets, so used cheese slices instead. Oh Dear.

Villa Market has them. I made a great Lasagna back in the US. Freeze portions and add a little fresh sauce. But living in condo's i have not seen an oven.

[wacmedia 277]

Villa Market has them. I made a great Lasagna back in the US. Freeze portions and add a little fresh sauce. But living in condo's i have not seen an oven.

 

Hi,

 

With such good street/market places to eat in I dont think I'd cook too often in LOS.

[jacko 8,813]

 

Hi,

 

With such good street/market places to eat in I dont think I'd cook too often in LOS.

Well we recently had a topic helping some guy with food poisoning.

Not only that, this looks pretty good, and cooking can be a pleasant pastime.

[woody0563 805]

Looks tasty my try that one....be careful of the Italian mafia tho. They might put a hit out on you for messing with their recipes

[Butch 3,456]

Looks damn good. Careful Kojo, you'll have most of PT rocking up at your doorstep before long.

[KOJO 96]

Looks damn good. Careful Kojo, you'll have most of PT rocking up at your doorstep before long.

THX! I'll move ! HA! HA! HA!

[MeGoDanceNow 4,281]

Thanks for the handy guide, KOJO.

One question: I notice you don't use any flour or starch for the spaghetti sauce. How do you keep it from getting watery?

[KOJO 96]

Thanks for the handy guide, KOJO.

One question: I notice you don't use any flour or starch for the spaghetti sauce. How do you keep it from getting watery?

The only real "water" in the sauce comes from the juice's of the tomato's, everything else has a thicker viscosity. The meat absorbs some of the water, in the lasagna, and the spaghetti, the noodles absorb ALL the excess moisture, to cook in. I'm like you, I hate runny sauce, I think you should be able to eat the sauce with a fork. HA! HA! HA!