Lasagna is THE indulgence food. When I was little, Garfield the orange cat would always talk about his lasagna and how he would eat the whole pan every time his owner John made it. I hope kitty doesn’t follow in Garfields’ footsteps.
Ingredients that You will need:
1 block of cheese
1 pack of old el paso taco or fajita powder
1 pack ground beef
i can of your choice tomato sauce or spaghetti sauce
1 pinch of garlic
1 pinch of ginger
5 shakes of salt
1 pot of water
1/2 box of lasagna pasta
Start Boiling your water in a pot. Put in your five shakes of salt. At the same time, get a non stick fry pan with a little bit of vegetable oil on it going. Put your ground beef in.
Put in One Pinch of ginger and one pinch of garlic. I use these jars of minced garlic and ginger. They last forever and you don’t have to cut it every time. Now brown the meat.
When the meat is somewhat brown add your powder. Not too much! Usually 1/2 a pack will suffice. I usually prefer to put in the taco flavoring over the fajita one but its up to you!
Cut up some tomato, I only used one but two might be good as well. Also, cut about a quarter of an onion. Throw these in as well.
Now you probably want to check on your water and see what going on there. Is it boiling like crazy? If so, add your lasagna pasta. I use a small pot so I break mine in half before I put it in. Also, I put in a couple little pieces so I can taste these to see when its done.
Make sure to keep an eye on this pasta. You want to stir it a lot, it cooks deceptively quickly. Also, because the pasta itself is so thick its hard to tell when its done. SO watch it!
Keep an eye on the meat too. This is close to done, its pretty much the right shade of brown.Back to the pasta!
This is pretty much done. It moves around really easily when you stir it.
A surefire way to tell is by taking out one of the little pieces and tasting it. It is also slightly see through. YUMMY!
When the meat is done, you want to put some sauce in it. I always have to be careful on this part because I’ll sometimes add to much, or sometimes too little. (And one time I forgot to put in the sauce completely. Don’t tell anyone about that.) Unlike this picture – you want to stir in a little at a time. That way you are guaranteed to get the right amount. Some people like to simmer the meat in the sauce. I usually don’t do this because I’m paranoid the meat won’t finish cooking.
You don’t want it too soupy. But a little soupy is okay.
Now go crazy and shred lots of cheese. If you REALLY like cheese shred a lot to put in between layers. If you’re not a big fan (what’s wrong with you?) just shred enough that you can make a nice top layer for your lasagna.
So you want to start the layering process. I usually use some clamps and my hands. (Make sure your hands are clean BE HYGIENIC!) Also, you can grease your pan or lasagna dish or whatever in case you are worried it’ll stick. But at this point the lasagna had so much oil in it I didn’t bother.
Put some of your meat sauce and then start up another layer. You’re building!
When you get to your final layer, cover it with LOTS of cheese. Be a DAIRY MANIAC.
Heat it up. You want the melting process to begin. DO NOT leave it alone for too long. It’ll burn and all that work is out the window!! Melty Melty.
DROOL. When your lasagna cheese has melted to your satisfaction remove it from the oven. If you have the willpower let it sit and settle. Or just dig into it immediately. Don’t even get a plate just eat it right out of the pan.
YOU JUST MADE LASAGNA!
