Tuesday, June 14, 2011

subpar lasagna

low fat bechamel sauce: blend cheap-o parm [from the green plastic cylindrical container], 1/4 C flour, 2-3 C soy milk, salt, pepper, and a couple cloves of garlic with an immersion blender.  heat until bubbling, stir to avoid clumping and burning.  once hot, stir in 2/3 C low fat sour cream and 1 C grated mozzarella. 
moderately tasty meat sauce: saute 3 cloves garlic and several sprigs of fresh basil until pungent.  add 1-2 pounds ground beef and cook until no longer pink.  add can of fire roasted tomatoes, more basil, salt, pepper, and some sugar to taste.  boil the shit out of the sauce for atleast 45 minutes.
assembly:  layer 3 noodles in a greased 9x13 pan
add 1/3 bechamel sauce
add half meat sauce.  repeat noodle and sauce layers again. 
top with 1/2 C mozzarella.  bake @350 for 40 minutes or until bubbly and golden
be somewhat disappointed with lasagna ..and freeze vast majority.  then bake cookies.
these again but with peppermint chips instead of andes mint chips.  and i didnt have brown sugar so i googled substitutes..and used 1 C white sugar + 1 1/2 teaspoons molasses.
close up.

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