Share your Lasagna recipe. - Chicagoland Sportbikes
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post #1 of 9 (permalink) Old 08-31-2009, 08:05 AM Thread Starter
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Share your Lasagna recipe.

I want to experiment with a new lasagna recipe.

Letís hear what ya got.




BTW, any suggestions to keep it from getting watery after a day?

Ken.


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post #2 of 9 (permalink) Old 08-31-2009, 08:08 AM
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Enchilada Lasagna from Alton Brown

For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For filling:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack
Nonstick cooking spray
Directions
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

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post #3 of 9 (permalink) Old 08-31-2009, 08:09 AM
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Here's another, my mom makes this one.

http://www.bobevans.com/recipe/Easy_...e_Lasagna.aspx

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post #4 of 9 (permalink) Old 08-31-2009, 08:18 AM
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Low moisture moisture cheese.

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post #5 of 9 (permalink) Old 08-31-2009, 10:13 AM
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Moisture in it is not a bad thing, especially when it comes time to reheat... Blech to dried out Lasagna...

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post #6 of 9 (permalink) Old 08-31-2009, 10:30 AM
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Moisture in it is not a bad thing, especially when it comes time to reheat... Blech to dried out Lasagna...
You still get a lot just not where you get lasagna soup.

You also need quality ingredients I can't swing a dead cat without hitting an Italian grocer around me that is the type of place you need to go.

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post #7 of 9 (permalink) Old 08-31-2009, 10:48 AM
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Ground turkey meat instead of ground beef. Throw some Sriracha in the sauce (home brewed or bottle, doesn't matter), and use 3 types of cheese. I'll post the rest of the ingredients as soon as my gf tells me.

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post #8 of 9 (permalink) Old 08-31-2009, 10:50 AM
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You still get a lot just not where you get lasagna soup.

You also need quality ingredients I can't swing a dead cat without hitting an Italian grocer around me that is the type of place you need to go.
I don't think dead cat would make very good lasagna.

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post #9 of 9 (permalink) Old 08-31-2009, 11:17 AM
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Quote:
Originally Posted by Piercedqt78 View Post
I don't think dead cat would make very good lasagna.
Must resist joke!


Once you perfect a sauce half of the battle is over.

I use bulk sausage and ground lamb.

Quote:
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