Lasagne recipe 千層麵
15 lasagne noodles cooked to el dente (Italian for, to-the-teeth, meaning there is still some bite left to it) and drain water off
15 張 千層麵煮到,彈牙(義大利語,有嚼勁,不軟不爛),把水濾乾
Note: The amount of lasagne noodles depends on the size of the pan and
the amount of layers desired.
註: lasagne麵的數量取決於 鍋的大小&多少層麵.
Lasagne sauce: 千層麵醬 2-9”x9”平底鍋 yield 2 -9”x9” pans
1罐pasta sauce, 1 can or jar pasta sauce or tomato sauce
或蕃茄sauce, 630 或 680 毫升 630 or 680 ml
1T 義大利調味料 Italian seasoning
½ t 西香菜 parsley
½ t 洋茴香 dill
½ t 羅勒 basil
1塊 雞精塊 1 cube chicken stock
3根 西洋芹菜莖 - 切丁(中) 1 stalk celery-med. dice
1個 中型洋蔥 - 切丁(小) 1 med. onion-small dice
¼ t 洋蔥粉 onion powder
½ t 大蒜粉 garlic powder
2-3片 大蒜 - 切末 cloves garlic-minced
1磅 牛絞肉 ground beef
1磅 培根 (自選) bacon (optional)
1 T 公雞牌紅色辣醬 (自選) sriracha hot sauce (optional)
2 T 蜂蜜 honey
1 T 紅糖 brown sugar
白色小蘑菇 (自選) White button mushrooms (optional)
3 c. mozzarella cheese絲 Shredded mozzarella cheese
1 c. parmesan cheese絲 Shredded parmesan cheese
Optional: Diced par-boiled Zucchini in sauce or inside layers of ricotta cheese,
or spinach
自選:川燙過的意大粒瓜丁, 或ricotta cheese,或燙菠菜放入千層麵醬內層裡
烤好的千層麵
烤好的千層麵-- PARTY 時可以提早做好
裝盤
美食分享
美食分享
美食分享
Method: 作法:
1. Sweat onion and celery in pot for 5 min over med heat, in water and chicken stock, add garlic and cook for 2-3 minutes
鍋內置水&雞精塊溶液, 入洋蔥&西洋芹,以中火加熱5分鐘,並加入
大蒜煮2-3分鐘.
2. Cook bacon in separate pan and drain fat
用另一鍋煮培根,過濾油脂備用
3. Cook ground beef in pan and drain off fat
用鍋煮牛絞肉,過濾油脂備用
4. Add tomato sauce, cooked meats, seasonings and all other ingredients and simmer, stirring frequently over low-med. heat for 20 minutes
加入蕃茄sauce,煮過的牛肉+培根,調味品&其他食材,以中小火慢燉20分鐘,不時的攪動.
5. Add first layer of noodles to pan oiled or greased pan
放入第一層麵在已抹油烤(盤)鍋.
6. Add layer of sauce, another layer of noodles and so forth
加上一層醬,再另一層麵, 反覆這步驟… …
7. Top lasagne with shredded moza cheese and parmesan cheese
在最上層撒上起士moza cheese & parmesan cheese
8. Cover with tin foil and bake in 375 F oven for 40 minutes, remove tin foil and bake for another 10-15 minutes until cheese browns and bubbles
覆蓋錫箔紙,以375 F烤40分鐘,然後拿掉錫箔紙,再烤10-15分鐘,
直到cheese轉黃褐色並起泡.
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