Homemade lasagna is a super-useful addition to your cooking arsenal for the holidays. Perfect for make-ahead for parties, potlucks, or leftovers for days!
We’ve shown you a couple of great meat sauce recipes - here’s your chance to use them in even more elaborate applications!
Meat Sauce: http://goo.gl/mnfB4X
Bolognese: http://goo.gl/R0ckz8
Are you new? Then catch up with a few hundred episodes of The Food Feeder: http://goo.gl/JGGl4j
Have we inspired to make your own lasagna at home? Are you now deeply, deeply ashamed of ever buying lasagna noodles, or putting ricotta in lasagna? Would you like to see Noah do a tutorial on making pasta at home?
Let us know in the comments below!
To Make the Lasagna
1/4 Cup Unsalted Butter (for béchamel)
2 Tbsp Unsalted Butter (to dot lasagna)
2 1/4 Cups Milk, warmed
1 Heaping Cup Parmesan Cheese
1/4 Cup Flour
Salt and Pepper (to taste)
4 cups homemade meat sauce.
Homemade Lasagna noodles
Preheat oven to 400 degrees Fahrenheit .
Warm, but do not boil, the milk in a small saucepan. Melt the butter in a saucepan over medium heat. Slowly whisk in the flour to make a roux (which is Fancy-speak for flour and butter). Remove from heat, and slowly add the milk, a few ounces at a time at first, whisking constantly to avoid lumps.
Bring back to a simmer, and reduce heat to low. Simmer for about 15 minutes.
In a pot of well-salted water, boil the pasta for a couple of minutes, until al dente. Cool on wet towels.
Season béchamel with salt and pepper and you’re ready to assemble the lasagna:
Butter a 9x13 baking dish
Put down one of your lasagna noodles, top with a heaping spoonful of meat sauce, spread with a layer of béchamel. Sprinkle with parmesan cheese. Dot with butter.
Add another layer of noodles (patching empty spots). Top again with meat sauce, béchamel, and butter.
Add the third and last layer of noodles. Top with béchamel, smooth. Sprinkle with a final layer of parmesan cheese.
Bake at 400 degrees until the lasagna his bubbleing and the cheese is melted. About 30 minutes.
Want to know what's going on with Food Feeder and Tasted in the future?
Follow us and Noah on Twitter for updates:
Noah: http://www.twitter.com/Galuten
Tasted: http://www.twitter.com/TastedChannel
Oh and we're on The Facebook: http://www.facebook.com/TastedChannel
Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!
We’ve shown you a couple of great meat sauce recipes - here’s your chance to use them in even more elaborate applications!
Meat Sauce: http://goo.gl/mnfB4X
Bolognese: http://goo.gl/R0ckz8
Are you new? Then catch up with a few hundred episodes of The Food Feeder: http://goo.gl/JGGl4j
Have we inspired to make your own lasagna at home? Are you now deeply, deeply ashamed of ever buying lasagna noodles, or putting ricotta in lasagna? Would you like to see Noah do a tutorial on making pasta at home?
Let us know in the comments below!
To Make the Lasagna
1/4 Cup Unsalted Butter (for béchamel)
2 Tbsp Unsalted Butter (to dot lasagna)
2 1/4 Cups Milk, warmed
1 Heaping Cup Parmesan Cheese
1/4 Cup Flour
Salt and Pepper (to taste)
4 cups homemade meat sauce.
Homemade Lasagna noodles
Preheat oven to 400 degrees Fahrenheit .
Warm, but do not boil, the milk in a small saucepan. Melt the butter in a saucepan over medium heat. Slowly whisk in the flour to make a roux (which is Fancy-speak for flour and butter). Remove from heat, and slowly add the milk, a few ounces at a time at first, whisking constantly to avoid lumps.
Bring back to a simmer, and reduce heat to low. Simmer for about 15 minutes.
In a pot of well-salted water, boil the pasta for a couple of minutes, until al dente. Cool on wet towels.
Season béchamel with salt and pepper and you’re ready to assemble the lasagna:
Butter a 9x13 baking dish
Put down one of your lasagna noodles, top with a heaping spoonful of meat sauce, spread with a layer of béchamel. Sprinkle with parmesan cheese. Dot with butter.
Add another layer of noodles (patching empty spots). Top again with meat sauce, béchamel, and butter.
Add the third and last layer of noodles. Top with béchamel, smooth. Sprinkle with a final layer of parmesan cheese.
Bake at 400 degrees until the lasagna his bubbleing and the cheese is melted. About 30 minutes.
Want to know what's going on with Food Feeder and Tasted in the future?
Follow us and Noah on Twitter for updates:
Noah: http://www.twitter.com/Galuten
Tasted: http://www.twitter.com/TastedChannel
Oh and we're on The Facebook: http://www.facebook.com/TastedChannel
Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!
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