Is there a recipe that you’ve been dying to do but is too afraid to try? For me, lasagna is one such dish. It is created in 5 steps and seems to be too much trouble. You have to cook the lasagna, make the meat sauce, make the white sauce, assemble, then bake. Yeah too many steps.
But a week ago, I got started with macaroni and cheese and decided, what the heck, they’re technically cousins so I’m going to do Lasagna. Though of course, Mac and Cheese is American and Lasagna is Italian, the process of cooking is almost the same.
You might be wondering, since, you know I’m into low carb meals, why I’m posting a lot of pasta recently. I gave in to the guys. No matter what I tell them, they just wouldn’t believe me and their stomachs are always grumbling for carbs. So I decided to cook mine and cook theirs. Gah. Garfield would be happy.
Trivia: Lasagna did not originate in Italy as you may expect. It’s origin can be traced waaaayyy back to Ancient Greece. The name Lasagna, or “Lasagne” is derived from the Greek word ‘Laganon’; the first know form of pasta.
In a big pan, add meat and let cook for 5 minutes stirring occasionally. Turn off fire and transfer meat to drainer to remove oil. In the same pan, saute onion and garlic. Add tomatoes and cook till wilted. Add back drained ground beef. Add tomato sauce, vinegar, and sugar. Simmer for 5 minutes and season with salt and pepper. Set aside.
Make a roux by heating butter in a pan and slowly adding the flour. Cook off the flour gently and whisk continuously. Add milk slowly while continuing to whisk the sauce. Allow to simmer. Pour egg gently while still whisking so egg will be incorporated. Add grated cheese and allow to bubble till cheese is melted.
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