jbjones
02-08-2015, 09:55 PM
Alright, I know I'm kind of wearing out my welcome here, but I thought I'd put this here for my fellow single Dawgs. Deer Lasagna. We live, we shoot, we cook, but sometimes that home-cookin' just misses us. Here comes a "cool story bro":
I loved my Mom's Lasagna. She did the best, and anyone in the town would agree. I grew up and never asked/learned how I could make it. Later, I dated this girl from New Orleans that had some Itailian Grandparents that ran a resturant in NOLA while she was a kid. Other than the Catahoula in my Avatar, I got some really good cooking tips from this girl. One of which was sauce. As any wannabe knows, sauce is the KANG (much like Coach Sherrill), when you're talking about pasta, or general Italian cooking. Alright, enough crying, here we go...
-Make your sauce; This is the most important part, so don't skimp here.
-2 cans of Tomato sauce ( I was using homemade, but what you get at K-Roger is fine)
-1 can of crushed tomatoes (get it at K-Roger)
-.5 can of tomato paste (that little can of stuff)
- Salt. Start with a palmfull
-garlic > have at it
-add your browned deer/meat (you did brown it with Onions right!?!?!)
-stir it up; let it simmer
http://tibbee-creek.com/images/sauce.jpg-sc.jpg
-Boil your lasagna noodles.
-Keep stirring the sauce. That makes it happy. Add a shit-ton of Italian seasoning....to taste, of course.
Drain your noodles and lay them out. This is important, because you don't want them all wadded up. They'll dry/cool quickly.
http://tibbee-creek.com/images/noodle-dry.jpg
Alright...now we need to build the Lasagna. First put down some sauce. Lay the first set of noodles over it.
http://tibbee-creek.com/images/prep.jpg-sc.jpg
After that slab of noodles, coat the noodles with sauce and then lay down your cheese. I use Mozzerella and then a healthy coating of Parmesan.
Lay down another layer of noodles. This is where it changes. Break out your jar of Ricotta. Put big dollaps whereever in the hell you want. Cover it with Mozzerella.
Lay another layer of noodles. Top this with all of the cheese that you can stand. This is the top layer. Hell, throw some pepperoni in there...I shake a bunch of red pepper flakes on it. Your oven should be at 375 at this point, so cover it in foil and throw in in there. 40 minutes later you'll have something that smells nice. You should look at it...and take the foil off. Put it back in for 5 minutes (to crisp up the top), and you'll be on your way to a week of fine Suppers:
http://tibbee-creek.com/images/out.jpg-sc.jpg
I used Pepper Jack as a topping this time.
http://tibbee-creek.com/images/pepjack.jpg-sc.jpg
It's not perfect, and it's not absolute. But if you're like I was years ago, scared of trying, building a lasagna isn't Cal IV material. Enjoy!
I loved my Mom's Lasagna. She did the best, and anyone in the town would agree. I grew up and never asked/learned how I could make it. Later, I dated this girl from New Orleans that had some Itailian Grandparents that ran a resturant in NOLA while she was a kid. Other than the Catahoula in my Avatar, I got some really good cooking tips from this girl. One of which was sauce. As any wannabe knows, sauce is the KANG (much like Coach Sherrill), when you're talking about pasta, or general Italian cooking. Alright, enough crying, here we go...
-Make your sauce; This is the most important part, so don't skimp here.
-2 cans of Tomato sauce ( I was using homemade, but what you get at K-Roger is fine)
-1 can of crushed tomatoes (get it at K-Roger)
-.5 can of tomato paste (that little can of stuff)
- Salt. Start with a palmfull
-garlic > have at it
-add your browned deer/meat (you did brown it with Onions right!?!?!)
-stir it up; let it simmer
http://tibbee-creek.com/images/sauce.jpg-sc.jpg
-Boil your lasagna noodles.
-Keep stirring the sauce. That makes it happy. Add a shit-ton of Italian seasoning....to taste, of course.
Drain your noodles and lay them out. This is important, because you don't want them all wadded up. They'll dry/cool quickly.
http://tibbee-creek.com/images/noodle-dry.jpg
Alright...now we need to build the Lasagna. First put down some sauce. Lay the first set of noodles over it.
http://tibbee-creek.com/images/prep.jpg-sc.jpg
After that slab of noodles, coat the noodles with sauce and then lay down your cheese. I use Mozzerella and then a healthy coating of Parmesan.
Lay down another layer of noodles. This is where it changes. Break out your jar of Ricotta. Put big dollaps whereever in the hell you want. Cover it with Mozzerella.
Lay another layer of noodles. Top this with all of the cheese that you can stand. This is the top layer. Hell, throw some pepperoni in there...I shake a bunch of red pepper flakes on it. Your oven should be at 375 at this point, so cover it in foil and throw in in there. 40 minutes later you'll have something that smells nice. You should look at it...and take the foil off. Put it back in for 5 minutes (to crisp up the top), and you'll be on your way to a week of fine Suppers:
http://tibbee-creek.com/images/out.jpg-sc.jpg
I used Pepper Jack as a topping this time.
http://tibbee-creek.com/images/pepjack.jpg-sc.jpg
It's not perfect, and it's not absolute. But if you're like I was years ago, scared of trying, building a lasagna isn't Cal IV material. Enjoy!