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Lasagna Hoser Style

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    Posted: 14 December 2010 at 07:31
When I make my lasagna, I like to do a bit of both styles...traditional and Bolognese. A good Bolognese is tough to beat, but the one thing that is lacking in that style is cheese...and Mrs. hoser and I love our cheese. I get around this by making a traditional ragu, and rather than putting the milk in the ragu, I make a batch of bechamel sauce as well and assemble the lasagne with cheese and two sauces.
Since my traditional ragu takes most of the day, I started early to get a nice, flavorful sauce and transfer it to the slow cooker. It can simmer all day in there, and all I have to do later on is make the bechamel and put things all together.

I started my dicing up one onion and three cloves of garlic



Then saute'd them as my oil got hot, and seasoned with S&P



Added my sweet Italian sausage and ground beef and began browning them



Just eye-balled it adding some oregano, basil and parsley
 


As the meat browned up I added sliced mushrooms , one small can of tomato paste, saute'd the paste a few minutes, then added one 28 oz can of whole tomatoes with their juice, and one 28 oz can of tomato sauce.



Once we got all that bubbling away, I transferred the whole mess to the slow cooker so all those ingredients can get to know each other all day long.









Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 07:32
The post will continue this evening after we get this all put together.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 09:45
Looking great, Dave!  Can't wait to see the rest of the process.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 10:41
looking great so far, dave! i am eagerly awaiting the outcome!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 11:14
This looks delicious! I bet the house is smelling real good right about now and the stomachs getting ready to start rumbling! Super so far Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 17:27
OK folks...as promised, here is the rest of the post.

The red sauce has been cooking away all day, so all I have to do now is assemble the lasagna.
To do that, I'll need some bechamel...standard bechamel..3 Tbsp butter, 3 Tbsp flour, 3 cups of whole milk, salt, pepper and fresh grated nutmeg.
Make the roux, and whisk your little heart out while adding the milk, and keep whisking till it's nice and thick.



Get your lasagna pan (or turkey roasterWink) and put a thin layer of sauce in the bottom, then a layer of lasagne, followed by more red sauce.




Now add a layer of whatever cheese you want (I'm using mild provolone here), then drizzle the whole thing with bechamel.




Now on to the next layer. I'm using the no-boil lasagna, by the way...you really can't tell the difference unless you're making homemade pasta. Keep building it up the same as the first layer...more noodles, red sauce, cheese and bechamel.


Keep building it this way until you reach the top of the pan...then I finish it with red sauce, grated mozzarella, and parmesan, cover with foil and bake at 375°F for 45 minutes...then remove the foil and bake for 15 more minutes, or until nice and brown and bubbly.




Now while the first bake is in progress is a good time to split some ciabata and make a nice garlic and parsley butter, get the garlic bread ready to go in the oven. Get a nice tossed salad together as well, and maybe uncork that bottle of chianti you have in the rack so it can breathe a little.



After you remove the foil and bake for 15 more minutes, it should look something like this. Now it has to rest for about 15 minutes before cutting, so you have plenty of time to get the garlic bread nice and toasty.



Now comes the fun part! serve it all up and chow down.



Thanks for stopping by and checking out my lasagna.







Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 17:37
Wow! Does that ever look good!  I've never made it with a bechamel sauce like this, I'm gonna make this first chance I get using some of the Italian sausage I just made.

You always set such a beautiful table, Dave.  With all these kids around here eating on towels in the front of the TV and so forth I feel like I'm doing good just to get everyone fed let alone to be able to make a salad course, bread course, etc.  Cry 

It all looks absolutely wonderful!Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 17:40
Thanks Andy....that IS in front of the TV LOL...Mrs. Hoser's favorite show was on, so that's where we set up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 17:44
Oh gosh, Dave, where to begin? That is fantastic and so nice looking! Very well done sir, and something you got us all interested in making as well.
 
Beautiful pics of the plum tomatoes in the pot....did you crush them with a spoon or something or just let them cook down? That was sure a perfect picture.
 
Love your wisk....looks like it's got a coating of some sort to not scratch the non-stick surfaces....very nice. Where can one get one like that?
 
The initial layer of sauce on the casserole looked fantastic and certainly a picture for the ages- plus the pic with the ridged pasta on it. Where do you get such pasta? The ridges looked beautiful and much better than the standard curl from the "raw" pasta. Unfortunately I have not seen any of that type at the stores anywhere.
 
Those nice half moons of provolone were beautiful. I could almost taste them, hot with the bechamel over them! What about full moons of provolone? Generous Parm too...? Ever tried that?
 
Your ciabbatta looked fantastic, as did you salad, and thank you all around for such a vicarious feast. We sure loved looking at it and you have definitely made us want to try our hand at Italian again!
 
A big bow from me to you. You have done a meal magnificently, and I certainly owe you honors for such!
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 17:50
Originally posted by Rivet Rivet wrote:

Oh gosh, Dave, where to begin? That is fantastic and so nice looking! Very well done sir, and something you got us all interested in making as well.
 
Beautiful pics of the plum tomatoes in the pot....did you crush them with a spoon or something or just let them cook down? That was sure a perfect picture.
 
Love your wisk....looks like it's got a coating of some sort to not scratch the non-stick surfaces....very nice. Where can one get one like that?
 
The initial layer of sauce on the casserole looked fantastic and certainly a picture for the ages- plus the pic with the ridged pasta on it. Where do you get such pasta? The ridges looked beautiful and much better than the standard curl from the "raw" pasta. Unfortunately I have not seen any of that type at the stores anywhere.
 
 


Well, let's see now...I just let the tomatoes cook down on their own since they were going all day long, and I have two whisks like that..they are silicone coated because I was sick of my so-called stainless ones starting to rust after a couple years of use. I bought those at a local discount store, but I'm sure they are available on a wide basis now.

The pasta I'm not sure you'll be able to get...the brand is Prince...very popular in the Boston area, and a local entity I believe, but I'll check into that for you.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2010 at 20:31
that is BEAUTIFUL!
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