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  1. #1
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    Default First Try at Lasagna: Got My Guido On...

    Something I always wanted to do is give lasagna a shot but with a twist: A Southern Jimmy Dean Sage Sausage base.

    It's easy for y'all Ete-Talyuns, not so easy for us SWASH's*.

    I has *most* but not all of the ingredients, but what the heck...time to improvise.

    So I chopped some onion-


    And green pepper-


    And some cherry tomatoes from the back yard that needed to be eaten-


    Some chopped & crushed garlic-


    Sliced up some good ol' Emilios Italian sausage, 3/4 lb.-


    Of COURSE, the holy manna, Jimmy Dean Sage sausage-


    Into the pot they go, cooking and browning and melding along with a can of mushberries-


    Add two cans of crushed/diced tomatoes, a can of tomato sauce and a small can of tomato paste, along with Italian spices, parsley, pepper, salt and a bit of raw sugar, stirred and simmered for 30 minutes-


    Mmmmmmm....

    Made some bachmel sauce-


    Mixed a lb. of ricotta cheese with an egg, and grated about a lb. of Monterray Jack because I didn't have Mozzerela.

    Time for the layering.

    Sauce on the bottom of a 9x13 baking dish-


    Some drizzled bachmel-


    Lasagna noodles-


    Ricotta cheese mixture with shredded Jack on top-


    Repeat layers-


    Top with lasagna noodles and Jack and Parmesean cheese-


    Cover with foil-
    http://i32.photobucket.com/albums/d2...psc5e4f250.jpg

    Bake @ 350 for 25 minutes, uncover and bake for 25 minutes.

    Done-






    For my first try ever, it came out spectacular! Well, my mouth and tummy thought so, as did Alida's. It taseted far better than it looked, but looked pretty damn good.

    Makes three huge meals for the two of us, with a little left over each time. We froze two huge slabs and had one tonight. It was even better the second time around.

    I've still gat a pound of Jimmy Dean's left. Next time I'll use Mozerrela instead of Jack, and look for some whole wheat lasagna noodles.

    Any suggestions about what else I might consider changing?





    *Southern White Anglo-Saxon Heathens

  2. Likes bob saunders, Bronxboy liked this post
  3. #2
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    Yep, a visit to your local GP to check on your cholestorol after eating this..

    Next time try this cut down on at half the cheese and sausage, leave out the bechamel and tomato sauce and put in:

    - eggplant
    - courgette
    - more peppers
    - more tomatoes
    - some spinach

    You'll be amazed that it still tastes about as good, but is a lot more wholesome..

  4. #3
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    Yup, there is a vegetarian recipe but somehow, I think you and Jimmy Dean wouldn't like it.

    Still, load up on more veggies.
    Also, the precooked lasagna noodles are a lifesaver and are available in RD - I'm pretty sure.

    Heathen like to eat more than cook - so eliminating the pasta cook is a +.

    Recipes:
    These people are just down the road from me... check it out

    The Whole Pig

  5. #4
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    Cobra, after trying your rib recipe, I will have try this one as well....thanks for sharing.......

  6. #5
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    Just two questions:
    1. Where ya get Jimmy Dean
    2. What is bachmel sauce.

    Looked real good. yummy

  7. #6
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    To make it look a little batter and hold togather tight when you cut it try a diffrent kind of nuddle I know thy have then here thy are about 8 inch by 3 inch no rigges and you put them in dry do not boll first. Thy may say no cook or pree cook on the box. Good job on the beshamle sauce did you use Rue and cloves ? I also found boxed French bashemal in Brovo this this well cut down on time.

  8. #7
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    Quote Originally Posted by DR_Guy View Post
    Just two questions:
    1. Where ya get Jimmy Dean
    2. What is bachmel sauce.

    Looked real good. yummy
    HOW T0...::How to cook::How to make White Sauce (Bechamel Sauce)
    It looks fantastic and probably tastes great.

  9. #8
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    Well done cobraboy.....
    It is so true that all these pasta dishes taste so much better the second or third day...yum.
    I couldn't help but notice that your bechamel sauce was a little thin..
    A good way to cut back on some of the cheese is to find a recipe (for the bechamel) that incorporates an egg yolk and to which you can add some grated parmesan at the end.
    The top layer should always be the bechamel, it will brown nicely and it eliminates the need for all that additional cheese.

  10. #9
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    Substitute egg plant for the pasta. Shave the long Chinese egg plants with a mandolin to get like lasagna pasta strips.
    Lay down in weave pattern with alternate layers of your great sauce.
    Also substitute queso de hoja for the mozarella which after all is only leaf cheese too.
    Saves money and local queso de hoja can be had without processed food additives.

    And since sage is indispensable, your use of Jimmy Dean Sage sausage is fantastic. Thanks.

  11. #10
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    Great lasagna but the sauce is called "gravy."

  12. Likes Criss Colon liked this post
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