So everyone liked my buffalo lasagna I cooked last time so I made it again with a different twist, some fresh grated asiago (the good imported stuff with no fillers or anti caking agents) fresh grated mozzarella, and well you have it better than the last time!
Ingredients:
1 box of uncooked lasagna noodles
2 Tbsp olive oil
7-8 cups crushed tomato
1.5 cups of ricotta cheese
1/2 cup fresh grated asiago cheese
2-3 cups fresh grated mozzarella
1/2 cup fresh grated parmesan
1 lb ground buffalo
4 baby bella mushrooms diced
1 Tbsp brown sugar
4 diced garlic cloves
2 Tbsp Litehouse freeze dried italian herb seasoning
1/4 cup chopped sweet onion
1/2 lb of fresh prepared green beans
Sea salt
black pepper
1 Tbsp butter
Step 1
In a sauce pan add 1 Tbsp olive oil, tomatoes, seasoning, mushrooms, 3 diced garlic cloves, and brown sugar. Salt to taste and simmer until flavors have blended well. Let simmer the whole time you are doing the rest of the steps for the lasagna.
Step 2
Put noodles on to boil, cook until al dente, drain
Step 3
Brown ground buffalo in 1 Tbsp olive oil, it is easy to overcook, so make sure to leave just a tad bit of pink, this will cook away in the oven
Step 4
Add ricotta to the tomato sauce, let simmer for 3-4 minutes, take off heat and set to the side, add browned buffalo
Step 5
Place noodles and sauce in a lightly oiled casserole in layers starting with sauce, noodles, sauce, noodles, etc. Every other layer should include some of the freshly grated cheese except for the mozzarella. When you have reached the top of the casserole pan cover with a bit more sauce and add the mozzarella. Bake on 350 until cheese is slightly golden.
Step 6
Blanch green beans in sea salt mild brine for 5 minutes, remove and place in ice cold water, in a saute pan add sweet onion, 1 clove diced garlic, and butter, saute for 3-4 minutes, add green beans with black pepper and sea salt to taste.
Bon Appetit
No comments:
Post a Comment