Friday, September 26, 2008

my Lasagna~

i have always loved's one of my signature dish when i was young~~it's rich and creamy, my family and friends simply love it...i have seen and read a lot of lasagna recipes~all of which are ozzing with yumminess!!! here's my own version of this superbly great indulgence...enjoy!


400 gms ground pork
400 gms ground beef
5 slices ham or you can just have hotdogs instead
1 medium sized yellow onion, minced
1 clove garlic, minced
2 tbsp. butter
3 tbsp olive oil
500 gms italian spaghetti sauce
1 tsp dried rosemary leaves
salt, sugar and pepper to taste
2 cups paramesan cheese
2 cups of mozarella cheese
parsley, chopped
Bechamel Sauce (recipe follows)

Cook lasagna as per package instruction.

Preheat oven 375 degrees. In a skillet, heat butter and olive oil. Saute onions and garlic. Add the ground beef and cook for 5 minutes. Add the ground pork and mix to blend in with the ground beef. Once the meat is brown enough, blend in the cubed ham. Stir and add the dried rosemary. Season with salt, sugar and pepper. Adjust seasoning according to your taste. Add in the italian tomato sauce. Stir and cook over low fire for 10 minutes.

Bechamel Sauce

4 cups of milk (scalded, warm over low heat but not to a boil)
4 tbsp. flour
4 tbsp. unsalted butter
dash of nutmeg
salt and pepper to taste

Over low fire whisk the butter and flour. Slowly blend in the scalded milk until sauce becomes creamy. Season with salt and pepper. Add a dash of nutmeg.

Layer a 9x13 inch baking pan ( or just whatever is available) with the meat mixture just enough to cover the bottom of the pan. Lay the lasagna noodles in the pan. Spread the tomato-meat mixture on the noodles, then spoon some of the bechamel sauce over the entire layer, sprinkle with mozarrela and paramesan cheese. Repeat the layering and finish with a layer of the lasagna noodle, bechamel sauce, paramesan and mozarella cheese..garnish with parsley~
Bake uncovered at 375 degrees for 30 minutes.