Our regular readers will know that my wife and I love to cook. One of my wife’s favorite dishes is homemade lasagna.
Being Italian, I enjoy fresh pasta and vegetables and cheese. Growing up, this was one of my favorite meals.
With my mother living 2,600 kms away, it was important to keep up my culture and still cook my favorites.
My mother always made the pasta from scratch with a manual crank pasta machine. That was always a lot of work and it it took a lot of time.
My wife and I have the skills to make this in less than 45 minutes now from scratch.
We have a wonderful KitchenAid mixer that we use the pasta sheet attachment. I usually make the pasta (try to use the width of 5 to 6 on the Pasta maker attachement) and Lina makes the fillings and Béchamel sauce (also known as white sauce).
I usually make enough for 4 layers.
One reason for having so many layers is to showcase all the unique flavours in each bite. I find it very satisfying to eat and make! I find too many people overload the lasagna with tomato sauce and I like to unveil everything in each bite!
People sometimes think lasagna is unhealthy but this one is made from scratch with vegetables and whole-wheat pasta for added fibre. Making pasta with whole-wheat is challenging but worth the effort.
I will create a post in the next month that showcases how easy it is to create fresh pasta.
Does anyone have any interesting lasagna tips?
Eat, Write, Retreat is a food blogging conference being held in Washington, D.C. this year. It is a ” an intensive, hands-on weekend designed to help food bloggers take their work to the next level.
Workshops in the culinary arts, creative writing, food styling and photography are interspersed with dynamic dining events, demonstrations and valuable networking sessions. We are submitting this tribute to Canadian beef to hopefully win a scholarship to attend!
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