Homemade Meat Lasagna with Tomato Sauce

      I have to say that this is my own version of a lasagna.  However, I also have to say that every time I make it to friends or family members I get in return lots of compliments on how surprisingly tasty the lasagna is.  Last week, I had my husband's friends over in my house for lunch.  Spanish lunch that is.  My menu initially, before I knew there would be so many more people over for lunch that day, was codfish with a vinaigrette spiced up by Canarian green hot peppers, and accompanied by boiled potatoes.  Instead, I ended up serving leftover homemade lasagna from the day before together with the cod fish; since we were a bit too many.  Not a match made in heaven I would think, but it would have to do in such a short notice.  To make my story short, the lasagna was the queen of the party, not the fresh codfish from Norway.  My meat lasagna had dethroned the royal cod fish.  It disappeared in a matter of minutes leaving my husband's friends longing for more.
     Days later, one of them called me insisting that I "must" post it in my blog.  He confessed that he wanted to cook it for his wife and family.  Today, I am granting his wish.
    The secret to my meat lasagna is, beside buying good quality meat, is my homemade tomato sauce, which I previously published in this blog.  So I recommend you to make the sauce ahead of time following my own recipe.
    The rest of the ingredients are:

• 2 pounds of ricotta cheese
• 2 cups of freshly grated parmesan cheese
• 2 pounds of shredded mozzarella cheese
• 1 pound and a half of ground lean beef
• 1 pack of barilla no boil pasta sheets
• 3 tablespoons of olive oil
• garlic powder 
• onion powder
• oregano
• herbs du Provence
• black pepper
• salt

    Preheat the oven to 325º F, or 170º C.
    Heat a skillet with 3 tablespoons of oil, add the ground beef, stir and start to season with the herbs, garlic powder and onion powder, salt and pepper.  About a teaspoon of each.  Stir again and when the meat is cooked pour it into a bowl.

Do not overcook the meat.  Remember that it will cook again in the oven once the lasagna is completely formed.
    Have the rest of the ingredients ready to use.
    Cover the bottom of a 13x9 pyrex lightly with tomato sauce.
    Next, set up a layer of Barilla no boil pasta sheets.  Arrange them carefully so one is a bit on top of the other.
    Again, cover with sauce, and set up another layer with meat.

    Then, sprinkle generously with mozzarella cheese, and parmesan cheese.  Add spoonfuls of ricotta cheese until it is all pretty much covered.  Spread some more sauce, and again cover with the pasta sheets.  

     Keep repeating this process, until the pan is full.  Make sure the top has enough sauce to cover it all.  Again, sprinkle a bit of parmesan and mozzarella, but not ricotta.
     Put it in the middle rack of the oven for about 30 to 45 minutes.  I have a trick to make sure the lasagna is done properly.  I introduce a knife in one of the sides to feel if the pasta is already soft, and I carefully touch the sides of the knife to check if it is hot to make sure the interior of the lasagna is sufficiently cooked.  Check the bottom of the pan regularly to prevent from burning, some ovens are different than others.

  
    I encourage you to serve yourself a big piece of lasagna with a nice salad as a side dish, and spend your money in a good bottle of Italian Valpolicella, or a nice Spanish rioja.  And have yourself a wonderful meal.  Que aproveche!

Pasta with Langoustines and Cockels

     My family has a very demanding palate, including my three children who would normally eat what most other kids wouldn't.  Ah! and I found out they also have very expensive taste too.
      Last year, we were in Madrid for a short vacation, and we ended up having dinner in one of the best, and more renowned seafood restaurants in the Spanish capital, La Trainera.  It is located in one of the most exclusive Madrid neighborhoods, Barrio de Salamanca.  As soon as you get through the door,  an extraordinary feast of the freshest, rarest, and most expensive seafood welcomes you.  Tiny,white shrimps from Huelva (about 25 Euros for about 200 grams), cigalas from Galicia, the sweetest barnacles, live scallops, still in their own shell, fresh oysters, and an infinite variety of succulent fish dazzle the eyes of the demanding patrons from all over the world, who come to dine at La Trainera.
When the waiter came to take the order, my kids choices left him with his mouth open.  He had to ask us twice for our approval. They had ordered the costly cigalas and the shrimps from Huelva, which they inmediatly devoured.  

My husband and I had to get another serving just to get a taste of them.  The food, which we were told is flown in daily was amazing and the service impeccable.  After all, life is too short.

 This takes me to my post.  One day, I was, like many moms, trying to come up with a nice lunch to feed my family.  We did not want to eat meat, or chicken so that left me with fish or pasta.  Why not combine them both? That is how I came about this tasty recipe.  It is simple, quick and easy to put together.  Serve along with a simple salad, toasted bread and a dip with olive oil, salt and fresh cracked black pepper.  And last but not least, wash it out with a good white wine.

    My suggestion is an albariño from the North of Spain, but any moderately priced white California wine would make this meal a feast.
Pasta with Langoustines and Cockles

Ingredients:

• Langoustines or deveined large shrimp (calculate about 2 or 3 per person)
• 1 can of cockles (you can find it imported from Spain in any supermarket, where the canned tuna is)
• 1 can of cut tomatoes, drained
• 3 garlic cloves
• half an onion finely chopped
• 4 basil leaves
• 1/4 cup of virgin olive oil
• salt and black pepper to taste

     Start by browning the onion, and garlic together.  Toss in the basil.  Add the tomatoes, stir, add the shrimp and the cockles with the brine included.  Taste it before adding any salt.  If needed add extra salt and fresh cracked black pepper.  Cook on medium heat for about 3 minutes. The shrimp cooks really fast so be careful not to overcook it or it will become rubbery.
Que aproveche!
 

The Perfect Homemade Tomato Sauce

     My homemade tomato sauce is the best.  Or so, everyone who tries it says. My kids loved it, and my friends praise me every time I make it.  They even want to take some home.  I usually make large quantities because whatever is left over, I freeze it in smaller containers and use some other time.  The tomato sauce is also perfect to make lasagna.  I just take the sauce from the freezer, let it thaw, and the lasagna will be done effortless.  And all of it, is all made from scratch in no time.  I assure you,  your guests will compliment your cooking too.  Nothing beats that!
Homemade Sweet Tomato Sauce
Ingredients:

• 2 pounds of Plum tomatoes
• 1 can (big) of unseasoned whole peeled tomatoes
• 1 can (big) unseasoned diced tomatoes
• 1 can (big) unseasoned tomato sauce
• 1 and 1/2 cup of onion
• 6 garlic cloves
• 1/2 of fresh basil 
• 2 tablespoons of oregano
• 1 tablespoon of sea salt ( or according to taste)
• pepper to taste
• 1/4 cup of sugar
• 1/2 cup olive oil

     Start by heating the oil in a deep cooking pan.  Add the peeled garlic cloves, no need to mince just cut them up a little.  Also, add the onion, and the basil and let it saute for a few minutes, or until the garlic is golden brown.  Cut the tomatoes in quarts and introduce them in the pan along with the oregano.  Stir well and let them cook in medium heat for 5 minutes.  Then, add the canned tomato sauce, the canned diced tomatoes, the canned whole tomatoes and the sugar.  Mix together.  Season with salt and pepper. Cook on low heat for about 40 to 45 minutes, stirring occasionally to prevent the sauce from sticking to the pan.  

   And that is the secret to my perfect homemade tomato sauce that will impress your guests.  It is easy, delicious, and you will never have to use the store tomato sauce ever again, because my tomato sauce is addictive.

    When the sauce is all cooked up, just toss some pasta in boiling water and serve a delicious pasta with your favorite Parmesan Cheese (always buy the good kind), and do not forget to check out my Bruschettas recipe.  Good luck, and ... Qué aproveche!

Remember to leave any comments that you may have at the bottom of my post.  Thank you!

    

My Own Pasta Creation

Pasta With Berberechos
The following dish is made out of a type of shellfish originally from Spain.  It looks very similar to clams but they are a bit smaller.  They come from Galicia, a region to the north of the Spanish Peninsula.  Here in the States, I found it in the canned food aisle, right next to the canned Spanish Tuna.  It is very tasty and for those of you who like shellfish, you will not be disappointed by this Pasta with berberechos.  This recipe serves four people.
Ingredients:

• 1 box of linguini pasta (or other pasta that you prefer, penne goes also well with this recipe)
• 2 cans of berberechos
• 3 tablespoons of extra virgin olive oil
• 3 garlic gloves chopped 
• half of a white onion finely diced
• red pepper flakes ( about a teaspoon, but if you like it spicier you can add more)
• pinch of oregano or herbs du provence 
• sea salt and pepper to taste

     Fill a deep pot with water, add salt and bring to a boil.  You should do this step first because the sauce takes little to cook.  Add the pasta only to boiling water, not before.
     Heat the olive oil in shallow pan,  saute the diced onion and the garlic until they have a caramelized brown color.  Season with the oregano, sea salt and black pepper.  Add the cans of berberechos with the water included.  Stir and finally sprinkle the sauce with the red pepper flakes.  Wait a minute while it boils and quickly remove the sauce from the heat.
    Make sure the pasta is al dente.  To check for  the perfect consistency take one strand of linguini and with your nails or a knife, cut it in half, if the center is undercooked it is not ready yet.  But, if it looks all of the same color, the pasta is ready.  Take it out immediately, strain and place it in a big serving dish. Add the sauce and ...Buen provecho!
    My wine recommendation is a California Chardonnay.  I really enjoyed La Crema Chardonnay.  Robert Parker wine guru gave it 90 points out of 100.  It is a full bodied white with a well balanced fruity flavor and a subtle note of oak.  The cost is about $17.  A Spanish Albarino would also be a perfect choice.
     Write me in the comment box to tell me your experience.    And remember...  always serve your food in nice dinnerware.  It makes a big difference to see the food presented in an attractive manner.  Treat yourself here because this is money well spent.