This try-hard pasta recipe should have been posted EONS ago. Creating a recipe post is as much difficult as is uploading photos on blog (especially when connection is as erratic as ours). Those were my predicament
I should also note that when I cook, I suck at following procedures. I measure using not cups or spoons, but estimates only And, and, when ingredients are too pricey and hard to find at local shops, I do alteration and go on with the recipe that I wanted to cook.
I had made rolled lasagna before when the only oven available is the tiny broiler. Talked about ingenuity, especially when you would want to reinvent stuff. And, then, last December, the daughter asked me to include again baked lasagna in the holiday menu. She brought home 2 packs 500 grams each) of this pasta made of semolina from durum wheat. For this dish, I only get to used up 16 lasagne pieces.
Anyway, here’s the other ingredients I have with me:
diced onion, garlic, tomatoes
diced bell pepper
canned mushroom (we like mushrooms around here:) )
quickmelt cheese (mozzarella’s too pricey for me)
salt and ground black pepper for seasoning
butter, flour, evaporated milk for the bechamel sauce
The laborious cooking process started off with cooking the lasagne as per packaged direction.
While waiting for the lasagne, saute bell pepper, add onion, garlic, tomatoes, then, the ground beef, mushroom pieces, drop off the herbs, too. And, season accordingly.
In a baking dish, spread out half of the meat filling, then, lasagne pieces. Add cream + cheese + parmesan cheese.
Repeat the process depending on how many layers the lasagna would be. I am content with just two layers.
To finished off the topping, pour bechamel sauce:
In a pan, melt in half cup butter, add in two tablespoons of flour, stir well to avoid lumps. When the roux reached its thickness, pour in 1 can of evaporated milk. Continue stirring. Season with a little salt and pepper. Add parsley (optional). Simmer for two minutes and it’s done.
Pour the bechamel sauce on top of the lasagna.
Preheat oven to 350 degrees. Cover the dish with foil and baked for 30-40 minutes. Then, take off the foil and baked for about 5 minutes. Just enough to achieve a golden color for the topping.
Ouchy! That happens when the try-hard chef is multitasking.
Good thing, the dish is still edible
Sharing this post to Foodie Friday and Food Trip Friday.