Starting with the lasagna noodles – examine the cooking directions on the noodle box to figure out if they need pre-cooking or not. Also, ensure you have a pan, or pans, deep enough and well-fitting for the noodles you will be using. we intend to STACK LAYERS of noodles in between what we slow cook to create our lasagna.
Beans may take a while if you start with them dry. It is very cost effective and dry beans have a long shelf life. But you’ll need a whole day to soak most dry beans from scratch. Canned beans or chili are a great way to get this started quickly.
Step 1: Add 1 full-diced red or white onion to Dutch-oven pot (or slow roaster) with olive oil.
Step 2: Include beef and veggies and/or cooked beans and potatoes – to slow cooker/dutch oven. Set Dutch-oven on the stove at half-heat, in order to cook the beef and simmer all ingredients into a thick paste.
Step 3: Start on 350º for 20 mins total. Reduce heat gradually over time. Stir to make a delicious ‘mash’.
Step 4: After prepping the base sauce, (mash,) and setting up the appropriate pan for baking, let’s make the LASAGNA LAYERS.
Step 5: Starting with an un-oiled pan simply lay the first noodle(s) in and cover with the base sauce.
Step 6: Create layers of noodles, sauce, and cheese as desired. Cheese that is first mixed with egg, will taste richer and will hold together evenly.
Take a tasty swig… mmmm
Step 7: Once the pan is filled with noodles and sauce complete with a final layer of cheese and cover with tinfoil. If you think it may be too runny, you can poke holes in the tinfoil, (thus baking the top layer to a crisp.) or you can leave it fully covered and that will lock in the moisture.
Finally, serve lasagna with fresh salads and a white wine. Give ‘er a go.
Lasagna – leftovers best friend. Mash it all up in a pot, add tomato sauce and layer it between noodles in a dish. So simple, plus it makes perfect frozen leftovers for a later day.