Hi everybody!! if you follow me on Twitter or Instagram (or both because you’re awesome) you must know today I’m sharing my Homemade Lasagna recipe.
I wanted to up my blogging game by using Photoshop to edit my pictures. This is my first time and I underestimated how difficult it would be, but thanks to Google, Youtube and SEVERAL hours (and a headache too!) I conquered Photoshop hill!! I still have a lot to learn (I can’t make myself look like a Victoria Secret’s model yet). I want to thank my husband for all his help and for buying me ice cream when I started to get frustated, I love you honey!!
Back to the lasagna, I’ve been working on this recipe for a while and now that is ready I’m excited to share it with you!! For this extremely good Homemade Lasagna you will need:
For the meat sauce:
- 2 tbsp of butter
- 1 tbsp of olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 8 oz of mushrooms, chopped
- 1 lb of ground beef
- 1 tsp of taco seasoning
- 1 1/2 tsp of chicken bouillon
- Lots of salt and pepper
- 1 tsp of Aji-no-moto’s umami seasoning (you can find it on the oriental aisle of your local market)
- 1 can of Hunts Dinner Starters Lasagna Sauce
- 2 bay leaves
For the Bechamel sauce:
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 1/3 cup of cold milk
- salt and pepper
For the lasagna:
- 1 box of lasagna pasta
- 8 oz Shredded mozzarella
- crushed oregano
- grated Parmesan
Let’s start with the meat sauce. Melt 2 tbsp of butter with 1 tbsp of olive oil in a dutch oven or any pot you have available, over medium heat. Next add onion and garlic, cook until tender (about 3 min).
Once the onion and garlic are cooked, add mushrooms, a pinch of salt and saute until brown and tender (about 3 min)
Turn the heat up to medium-high, add the ground beef, 1 tsp of taco seasoning and lots of salt and pepper. Cook until the meat is brown (about 12 min), stirring every once in a while.
Once the meat is done, add the can of Hunts Dinner Starters for Lasagna. Season with 1 1/2 tsp chicken bouillon, 1 tsp umami seasoning and 2 bay leaves. Cook for 10 minutes. Taste and adjust salt and pepper if needed. Set aside.
Now, you can cook the pasta according to box instructions or avoid the hustle and buy the no-boil noodles. Preheat oven at 350F degrees.
A lot of people think bechamel sauce is a challenge but it only requires patience and a lot of whisking! Start by melting 3 tbsp of butter in a non-stick pan or pot, over low heat. Add 3 tbsp of all-purpose flour and whisk until well blended (this process is called roux). Then add a splash of milk and whisk until there are no lumps, follow with another splash of milk and more whisking! Do this until all the milk is incorporated and the sauce is creamy. Season with salt and pepper.
We’re almost done, it’s time to build this baby!! I’m using a 9×9″ pan.
First pour a layer of Bechamel sauce in the bottom of the pan. Then a layer of noodles. Followed by another layer of bechamel sauce. Cover with a layer of meat sauce and top with shredded mozzarella. Repeat: noodles, bechamel, meat sauce and shredded mozzarella and last layer of noodles
Cover with a thin layer of bechamel sauce. Top with as much shredded mozarella and grated parmesan as you want (I like mine extra cheesy!). Get creative and make a cool design with ketchup and top with crushed oregano (I forgot the oregano in this picture, ups!). Bake in the preheated oven for 15 minutes. then broil for another 3-4 minutes, until the top is golden. Let it sit for 5 minutes and dig in!!!