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Best Lasagna

Ingredients

Bolognese Sauce

  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 whole cloves garlic, minced
  • 2 lb (32 oz/900 g) ground beef (80/20)
  • 1 can (6 tablespoons/6 oz/170 g) tomato paste
  • 2 large tins crushed tomatoes (56 oz/ 1600 g)
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt

Ricotta Cheese Filling

  • 3 cups (24 oz/ 675 g) Ricotta Cheese
  • 2 large eggs
  • 3 tablespoons minced fresh parsley
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon freshly crackers black pepper
  • 1 recipe 2 Ingredient Homemade Pasta
  • 4 ¼ cups (12 ¾ oz/361 g) shredded mozzarella cheese

Instructions

To Make the Bolognese Sauce

  • Place a large saucepan on medium-low heat and add the olive oil. Once it has heated up, saute the onions until softened and light in color, about 8 minutes. Add the garlic and saute for another 2 minutes.
  • Add in the beef and allow to fry and brown without moving it too much. Stir every few minutes to continue to brown all over.
  • Add in tomato paste and "cook it" into the beef, stirring every few seconds, for about 2 minutes, until you start to see some rich brown caramelized bits sticking to the bottom of the pan. (This step lets the paste completely coat the beef and makes an extra-rich tomato sauce. It’s my Chef’s secret.)
  • Add the canned tomatoes and sugar and bring to a simmer. Turn to low, cover, and let the sauce cook very gently for 45 - 60 minutes, stirring occasionally. (Chef's note: rinse the tomato tins out with water to get all the tomato and to thin out the sauce a little. Remove from the heat and stir in the salt and pepper.)
  • Once cool enough to handle, measure out the sauce. You should have 8 cups. If it is less, add a bit of water to get the correct amount, then taste and adjust the seasoning as needed.
  • Use immediately or allow to cool down completely before storing in the fridge for up to 3 days. (For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.)

To Make the Ricotta Cheese Filling

  • Make double the recipe of my homemade ricotta or use the same suggested amount of store-bought ricotta.
  • In a medium bowl, mix the ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Place in the fridge until needed.

To Make the Lasagna Noodles

  • Divide the Homemade Pasta Dough into 6 equal portions. Working with one portion of dough at a time (and keeping the rest covered to prevent drying,) flatten it a bit in your hands, then pat with some flour.
  • Using the roller attachment for a pasta maker, pass it through the lowest setting and then gradually through thinner settings until level 5. Use flour as needed to keep the dough from sticking.
  • Cut the rolled-out dough into two 12x4-inch (30x10 cm) strips. Trim sheets as needed.
  • Lay the noodles on a lightly floured baking sheet while you roll out the rest of the dough. You can stack the dough on top of each other with a bit of flour between the layers to prevent sticking. Don’t roll the pasta too far in advance, or the sheets can stick together.

Assembling the Lasagna

  • Preheat the oven to 375°F (190°C.)
  • Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Lay 2 lasagna noodle sheets on top of the sauce. Spread 1¾ cups sauce over the pasta, dollop ⅓ of the ricotta mixture, and sprinkle with ½ cup of mozzarella cheese.
  • Repeat this (pasta sheet, sauce, and cheeses) to create 3 more layers, then top with the final sheet of pasta. Spread with the remaining 1¾ cups of sauce and the remaining 2 cups mozzarella cheese.
  • Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 20 minutes until golden brown on top.
  • Let rest for 15 minutes before serving. Store the cooled leftovers covered in the fridge for up to 3 days. It also can be frozen for up to 6 weeks.
 
 
 

 

 

Cheesy Hamburger Potato Casserole 

Ingredients:

1 pound ground beef
1 small onion, chopped
3 cups potatoes, thinly sliced
2 cups shredded cheddar cheese
1 cup milk
1 can (10.5 oz) cream of mushroom soup
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon butter (for greasing)
½ cup breadcrumbs (optional, for topping)

Directions:

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
In a skillet over medium heat, cook the ground beef and chopped onion until browned. Drain excess grease.
In a bowl, mix the cream of mushroom soup, milk, garlic powder, salt, pepper, and paprika.
Arrange half of the sliced potatoes in the prepared baking dish. Spread half of the cooked beef mixture over them, then sprinkle 1 cup of shredded cheese.
Pour half of the soup mixture over the layers. Repeat with the remaining potatoes, beef, cheese, and soup mixture.
Cover with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle breadcrumbs (if using), and bake for another 15 minutes until golden and bubbly.
Let it cool for a few minutes before serving. 

 6 servings

Tips:

For extra flavor, use sharp cheddar or a mix of cheeses like Monterey Jack.
Add cooked bacon bits on top for an extra crispy, smoky touch.

Moose Stew
 
Moose meat cut into cubes
2 pounds Potatoes cut into cubes
3 carrots sliced
2 onions chopped
Salt, pepper, garlic powder and onion powder to taste
 
Put oil in a frying pan, add your moose meat, onions and spices. Fry until brown. 
Put out in Sauce pan , add water and cook for 1 hr, maybe less or might be longer, depends on moose meat.   Add potatoes and carrots and cook for another 20 minutes. I made a rue with flour and water and add to the sauce pan to thickened the liquid. I added a bet of gravy browning to make it darker.

No-Oven Stovetop Caramelized Onion Pull-Apart Bread
 
Ingredients
For the Dough
  • 3 cups (375g) all-purpose flour                                                                                                                                                                                                                           1 cup (240ml) warm milk (105-110°F/40-43°C)
    2¼ teaspoons (7g) active dry yeast
    1 tablespoon (15g) sugar
    1 teaspoon (5g) fine sea salt
    3 tablespoons (45ml) vegetable oil
    1 large egg, room temperature
    For the Onion Filling
    2 medium onions (300g), finely chopped
    4 tablespoons (60g) unsalted butter
    For Finishing
    2 tablespoons (30ml) olive oil for brushing
    2 tablespoons (30g) melted butter
    Extra fresh parsley for garnish
    Instructions
    Preparing the Dough
    In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
    Whisk in egg and vegetable oil until well combined.
    Gradually add flour and salt, mixing until a shaggy dough forms.
    Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
    Place in an oiled bowl, cover with plastic wrap or damp cloth.
    Let rise in a warm place for 1 hour or until doubled in size.
    Making the Filling
    Melt butter in a large skillet over medium-low heat.
    Add chopped onions and a pinch of salt.
    Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
    Add minced garlic, cook for 1 minute until fragrant.
    Season with salt, pepper, and thyme if using.
    Remove from heat, stir in parsley.
    Let cool completely.
    See also  Delicious Turkish-Style Eggplant Recipe
    Assembly
    Punch down dough and divide into 16-20 equal pieces (about 45g each).
    Flatten each piece into a 3-inch circle.
    Place 1 tablespoon of cooled onion filling in center.
    Pinch edges to seal completely, forming a ball.
    Arrange balls in a greased 12-inch cast-iron skillet.
    Cover and let rise for 30 minutes.
    Stovetop Cooking
    Place skillet on very low heat.
    Cover with a tight-fitting lid.
    Cook for 20-25 minutes until bottom is golden brown.
    Brush top with olive oil.
    Cover and cook additional 10-15 minutes until fully cooked.
    Test doneness by inserting a skewer in center – should come out clean.
    Finishing
    Brush hot bread with melted butter.
    Sprinkle with fresh parsley.
    Let cool 5-10 minutes before serving.
    Storage and Reheating
    Store cooled bread in airtight container for up to 2 days.
    Reheat individual portions in microwave for 20-30 seconds.
    Whole bread can be reheated on low heat in covered skillet.

Garlic Parmesan Cheeseburger Bombs
Ingredients:
1 lb ground beef
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 can (16 oz) refrigerated biscuit dough
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
Fresh parsley, chopped (for garnish)
......................
Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Add garlic powder, onion powder, salt, and pepper. Mix in the cream cheese and shredded cheddar cheese until well combined, then remove from heat.
Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit into a circle.
Place a spoonful of the beef and cheese mixture in the center of each flattened biscuit. Fold the dough over the filling and pinch the edges to seal completely.
In a small bowl, mix melted butter and grated Parmesan cheese. Brush the tops of the cheeseburger bombs with the garlic Parmesan mixture.
Arrange the bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Let the bombs cool slightly before serving. Garnish with fresh parsley for a pop of color!
Enjoy these delicious, cheesy bites with a touch of garlic and Parmesan!

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