Wednesday, July 4, 2012

RECIPE: Mama Ofie's Lasagna the Best!

We always have this on our table during noche buena.  The secret to my mama's recipe is the slow-simmering meat sauce! It takes a little time to make this  lasagna, but the rewards are worth it.
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my daughter's fave



                                            MEAT SAUCE
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I used my food processor to Finely chop the onions.
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in a large skillet or saucepan heat the butter

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add and Saute onions

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Put-in the ground beef

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cook for 5 to 8 minutes

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add a dash of magic Sarap

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add Salt

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add tomato sauce

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add Italian seasoning, thyme and basil

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add Sugar

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the sauce mixture should simmer for 30-45 minutes or until the sauce thickens

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add half bar cheddar cheese

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add mushrooms
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In the meantime, boil a package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente".  When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.


                             BECHAMEL or WHITE SAUCE
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pour Cream of mushroom

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pour alpine full cream milk then stir continously

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add 1 cup water and cook

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if white sauce already cooked, add corn starch mixed with 1/2 cup water to thicken

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Arrange 3 cooked lasagna noodles in the bottom of a pyrex overlapping if necessary. Spoon meat sauce

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Spread evenly

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add bechamel sauce

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spread evenly

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add cheddar cheese

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Create another layer by arranging a new set of lasagna and other ingredients on top

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feel free to add layers as desired.  For this recipe i was able to make 3 layers each for 2 pyrex dish.

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Repeat, ending with meat

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white sauce/cheddar cheese mixture

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Sprinkle top generously with extra Cheddar and Mozarella cheese.

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bake immediately at 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Ingredients

  • 1-1/2 pound Ground Beef SIRLOIN
  • 4 to 5 pieces onion
  • 3/4 cup butter
  • 1 Big Pack + 2 small pack HUNT's Tomato Sacue
  • 2 cans whole mushroom buttons (slice into 3)
  • 1/2 tsp to 1 tbsp McCormick Italian Seasoning
  • 1/2 tsp to 1 tbsp McCormick Dried Basil (optional)
  • 1/2 tsp to 1 tbsp McCormick Thyme (optional)
  • 1/2 tsp to 1 tbsp dried parsley (optional for topping)
  • 1 teaspoon Salt
  • 1-2 Tbsp sugar
  • 1 bar Kraft Cheddar Cheese
  • 2 Mozarella Cheese 
  • dash of magic Sarap
  • 1 Box lasagna - wide noodles (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
  •  1 teaspoon pepper (add more if you like)
 BECHAMEL SAUCE
  • 2 alpine evaporated milk
  • 2 campbell mushroom sauce
  • salt (optional
  • 1 cup water
  • 4 tbsp cream corn flavor starch + 1/2 cup water

Preparation Instructions

Bring a large pot of water to a boil.  Cook lasagna until “al dente” (not overly cooked).

MAKING THE MEAT SAUCE
Finely chop the onions.   I used the food processor because i don't want to cry.  

Meanwhile, in a large skillet or saucepan heat the butter. 
add and Saute onions.  Put-in the ground SIRLOIN beef  and Cook over medium-high heat until browned.

add a dash of magic Sarap, salt and Tomato Sauce. italian seasoning, basil, thyme and sugar.   

the sauce mixture should simmer for 30-45 minutes or until the sauce thickens.  Then add half bar cheddar cheese stir and add mushrooms. Set Aside.

BECHAMEL SAUCE or white sauce 

Heat a clean cooking pot. Mix evaporated milk, campbell musroom sauce, salt and water.    Continue cooking while stirring. if white sauce already cooked, add corn starch mixed with 1/2 cup water to thicken then set aside.


To assemble:
Arrange 3 cooked lasagna noodles in the bottom of a pyrex overlapping if necessary. Spoon meat sauce. Spread evenly. add bechamel sauce, spread evenly.  Cover with a layer of cheddar cheese.  Create another layer by arranging a new set of lasagna and other ingredients on top. Note: feel free to add layers as desired.
  For this recipe i was able to make 3 layers each for 2 pyrex dish.
Repeat, ending with meat/white sauce/cheddar cheese mixture. Sprinkle top generously with extra Cheddar and Mozarella cheese.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

2 comments:

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  2. Thanks for sharing this recipe Ms. Arlene.

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