Post by pelicanguy on Oct 3, 2006 11:21:08 GMT -5
From this morning's "In The Kitchen With Frank Davis" on WWL-TV (I told yall Today, GMA and the Early Show don't have nothing on these guys)
* 1/4 cup extra virgin olive oil
* 1 Tbsp. minced garlic
* 2 (4 oz.) cans Contadina Tomato Paste (Roma style tomatoes)
* 3 (26.5 oz.) Hunts Traditional Tomato Sauce
* 4 lbs. ground chuck
* 1 lb. bulk Italian sausage
* 2 Tbsp. ground oregano
* 1 Tbsp. basil
* 1 tsp. granulated sugar
* Salt and pepper to taste
* 1 large container Ricotta cheese
* 8 cups shredded mozzarella cheese
* Grated Parmesan cheese
* 1 box Luxury Lasagna Pasta, uncooked
* 11 in. X 15 in. roaster pan
Heat the olive oil in a large pot and add the garlic.
Then sauté the garlic until it just starts to brown.
Add the tomato paste and stir it until blended.
Then add the tomato sauce, sprinkle in the oregano, sugar, and basil, and blend everything together well.
At this point, simmer the “gravy” for about 30 minutes, stirring occasionally.
Next, in a Dutch oven brown the ground chuck and the Italian sausage together.
Then season the mixture with the salt and pepper to taste. When the meats are completely browned, drain them in a colander to remove all the residual fat. Now transfer the meat to the simmering sauce and let all the ingredients cook together for a few minutes.
While the sauce and meat are simmering, liberally coat the roasting pan with non-stick spray.
Then begin building the lasagna by first covering the bottom of the coated pan with a layer of the meat sauce.
Then arrange uncooked pasta so that it covers the bottom of the roaster pan.
Then add another layer of the meat sauce, spoon on some of the Ricotta cheese, add some of the mozzarella cheese, and sprinkle on some of the Parmesan cheese.
Now repeat the process by again adding another two layers of pasta and meat sauce and cheeses.
When you’re ready to bake the creation, cover the pan with heavy-duty aluminum foil, place the pan of lasagna in a preheated 350-degree oven, and cook for approximately 45 minutes.
At the end of the initial cooking time, uncover the pan and continue baking the dish until the top cheeses become beautifully browned. ----Steve Gaudry
Chef’s Note: Don’t worry about it. . .Steve and I promise you that the uncooked lasagna pasta will be cooked perfectly when the baking time is finished.
* 1/4 cup extra virgin olive oil
* 1 Tbsp. minced garlic
* 2 (4 oz.) cans Contadina Tomato Paste (Roma style tomatoes)
* 3 (26.5 oz.) Hunts Traditional Tomato Sauce
* 4 lbs. ground chuck
* 1 lb. bulk Italian sausage
* 2 Tbsp. ground oregano
* 1 Tbsp. basil
* 1 tsp. granulated sugar
* Salt and pepper to taste
* 1 large container Ricotta cheese
* 8 cups shredded mozzarella cheese
* Grated Parmesan cheese
* 1 box Luxury Lasagna Pasta, uncooked
* 11 in. X 15 in. roaster pan
Heat the olive oil in a large pot and add the garlic.
Then sauté the garlic until it just starts to brown.
Add the tomato paste and stir it until blended.
Then add the tomato sauce, sprinkle in the oregano, sugar, and basil, and blend everything together well.
At this point, simmer the “gravy” for about 30 minutes, stirring occasionally.
Next, in a Dutch oven brown the ground chuck and the Italian sausage together.
Then season the mixture with the salt and pepper to taste. When the meats are completely browned, drain them in a colander to remove all the residual fat. Now transfer the meat to the simmering sauce and let all the ingredients cook together for a few minutes.
While the sauce and meat are simmering, liberally coat the roasting pan with non-stick spray.
Then begin building the lasagna by first covering the bottom of the coated pan with a layer of the meat sauce.
Then arrange uncooked pasta so that it covers the bottom of the roaster pan.
Then add another layer of the meat sauce, spoon on some of the Ricotta cheese, add some of the mozzarella cheese, and sprinkle on some of the Parmesan cheese.
Now repeat the process by again adding another two layers of pasta and meat sauce and cheeses.
When you’re ready to bake the creation, cover the pan with heavy-duty aluminum foil, place the pan of lasagna in a preheated 350-degree oven, and cook for approximately 45 minutes.
At the end of the initial cooking time, uncover the pan and continue baking the dish until the top cheeses become beautifully browned. ----Steve Gaudry
Chef’s Note: Don’t worry about it. . .Steve and I promise you that the uncooked lasagna pasta will be cooked perfectly when the baking time is finished.