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Just put a 12lb lasagna in the oven... this is gonna be a fat week.
Posted on 4/15/12 at 9:33 pm
Posted on 4/15/12 at 9:33 pm
Never made a lasagna before and I pretty much doubled all the ingredients and added 2 packages of pepperonis and a 1/2 lb of fresh spinach, chopped and drained.
Went with Italian sausage, used a garlic, onion, tomato spaghetti sauce and added a healthy amount of rosemary and some oregeno and basil, ground in some black pepper, chopped a clove of garlic, added some garlic powder and a few dashes of crushed red pepper. The meat sauce is the fire.
Excited like a true fat arse to see how this turns out. I'm pretty much good on meals the next 3 days.
Went with Italian sausage, used a garlic, onion, tomato spaghetti sauce and added a healthy amount of rosemary and some oregeno and basil, ground in some black pepper, chopped a clove of garlic, added some garlic powder and a few dashes of crushed red pepper. The meat sauce is the fire.
Excited like a true fat arse to see how this turns out. I'm pretty much good on meals the next 3 days.
3
Posted on 4/15/12 at 9:38 pm to CtotheVrzrbck
Made some homemade lasagna last week, but had to eliminate all the good stuff (veggies) just to get the kids to eat it.
1st serving right out of the oven: decent.
Leftovers: Much, much better.
What kinds of cheese did you use? I mixed ricotta with cottage cheese, and then alternated layers of shredded parmesan, mozzarella, and provolone.
1st serving right out of the oven: decent.
Leftovers: Much, much better.
What kinds of cheese did you use? I mixed ricotta with cottage cheese, and then alternated layers of shredded parmesan, mozzarella, and provolone.
Posted on 4/15/12 at 9:38 pm to CtotheVrzrbck
quote:
I'm pretty much good on meals the next 3 days.
You're going to hate lasagna by then. I always cut about half of any lasagna I make into single servings, freeze them, then vacuum pack them for long term storage. It freezes REALLY well and four months down the line when you're jonesing for lasagna, you don't have to spend a day making it. Just move it to the fridge the night before you want to eat it, reheat the next day and dive in face first.
Posted on 4/15/12 at 9:59 pm to Dorothy
I used Ricotta, Mozarella, Parmesan. Thought about getting the 5 cheese Italian mix but I figured I'd be good with the basics.
Posted on 4/15/12 at 10:01 pm to CtotheVrzrbck
Hey bro.. Cool story!!
Posted on 4/15/12 at 10:02 pm to CtotheVrzrbck
freezing is the way to go
Posted on 4/15/12 at 10:07 pm to TigerstuckinMS
I wish I'd frozen some last week...as much as I liked the leftovers, we still weren't able to finish the whole thing and I ended up throwing out a couple of servings.
Posted on 4/15/12 at 11:11 pm to Dorothy
Dinner guests all agreed, best lasagna ever tasted.
Did pretty well with the Rosemary, I'd reccommend.
Will be freezing portions, there was enough to make a mini lasagna too.
Now to veg out.
I'm all for hearing how other folks make theirs.
Did pretty well with the Rosemary, I'd reccommend.
Will be freezing portions, there was enough to make a mini lasagna too.
Now to veg out.
I'm all for hearing how other folks make theirs.
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