Stella, May I know how you make lasagna uncomplicated?
Of course you may. Growing up I used to think baked, savory dishes were wondrous, but they were such a mystery to me. The closest I had to actually making lasagna was buying the pre-made, frozen trays. They were delicious to me at the time but that was because I didn't know how simple and uncomplicated making actual lasagna was! Today's Tutorial Tuesday is how to simply make lasagna.
The first step is to have everything prepped. Clockwise from the bottom left: sliced cremini mushrooms, browned ground beef, shredded cheese, pot of tomato sauce, baking dish (with first layer already in), and seasoned milk.
Normally I don't have a container of milk, but I used the lasagna sheets from Trader Joe's and they call for the sheets to be dipped in milk. I decided adding freshly ground nutmeg would boost the flavor even more. If I like nutmeg in all my white sauces (think bechamel and alfredo), then adding a little nutmeg here would only help.
Before you start dipping and assembling, this would be a good time to make sure you lasagna sheets will fit in your baking dish. We just have the one 9x9", so we cut our sheets to fit. You could do it the other way (find a baking dish to fit your lasagna sheets), then you won't need to cut your sheets.
Time for assembly! This is was quite fun for me to build this. I really liked to make the layers! First add a layer of sauce to the pan. This added step will help get your lasagna out of the pan!
Then dip the sheets and lay them in.
Next I added the sliced mushrooms. You can also see from this picture I like to have a little overlap with my noodles. I like to think they stick together this way. I don't think I have ever noticed a lasagna with separated noodles, but it would be such a sad moment to see that happen.
After the mushrooms, I added in the ground beef. For this dish I used about a pound of ground beef and 6 large mushrooms.
Then the cheese. That's not nearly enough cheese..
0 comments: