Friday, January 18, 2013

That time I made lasagna

Y'all, I made lasagna from scratch!  Well, not the noodles, but everything else!  This was one of my "30 before 30" goals.  And really the only one I could remember, so on Sunday night, I made lasagna.  Nothing like getting it in under the wire. I followed a recipe from Rachel Ray aka my food guru. 

First, I made a beef sauce from scratch.  Onions, garlic, carrots, celery, pancetta, and beef sauteed.  Then added a large can of crushed tomatoes and let simmer for 35 minutes.

Next up I tackled my first ever bechemel sauce.  This was actually easier than I thought it would be, but still took lots of babying and stirring.  

Finally, I started stacking. 

Baked for an hour.  Finally, after another 30 minutes of resting, we got to eat!

Final verdict? 

It was fine.  It took 3 1/2 hours from start to eating.  If I make it again, I would probably sub out the bechemel sauce - I thought it was too rich for the dish.  Maybe just layers of cheese instead?  

All in all, I am glad I tried something new to me.  I enjoyed the whole process, just wished it was shorter!  



  1. Looks tasty!
    I make lasagna regularly...but my recipe isn't quite that complicated! I've never in my life made bechemel sauce - I use ricotta + eggs + shredded cheese + seasoning. But then, I'm kind of lazy - any long term kitchen time comes with baking, not cooking.

  2. I love lasagna!! Yours is more elaborate than mine though - good work girl!