Good morning everyone and welcome after a week hiatus back to the Morning Food Association Show!
First and foremost, I want to say happy birthday to my better half E-Orr04 (who really should come on more often). Today’s Food / Bruin association is none other than David Pastrnak. Now I haven’t the slightest clue on why Pasta’s game relates to his food, but he is clearly meatloaf. What? That can’t be right can it? No of course not! He’s PASTA. I’m going to share with you the family recipe for our home made lasagna.
1 egg | 1 cup of flour | 1/2 tsp salt | 1 tbs water | 1 tbs basil | 1 tsp garlic powder
In a medium sized bowl, combine flour, salt, basil, and garlic powder. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
1 lb ground beef | 1 lb of hot Italian sausage | 1 stick of pepperoni | 32 oz ricotta cheese | 2 cups shredded mozzarella | 12 slices of provolone cheese | 1 large pepper | 1 onion | 4 cloves of garlic | 2 jars marinara sauce (you’re not getting that secret recipe )
Boil pasta for 4-5 minutes until tender. Brown beef & sausage and set aside. Dice pepperoni, onion and pepper and set aside. Using large baking dish, layer pasta, sauce, veggies, ricotta cheese, meat, mozzarella cheese and sauce until you have three layers total. Line the top of the lasagna with the remaining sauce and top with provolone cheese. Bake in the oven at 375 degrees Fahrenheit for 35 minutes and serve with salad and bread sticks. The key to this recipe is high quality ingredients and the home made pasta. If you’ve never had home made pasta, you’ve gotta do it. It’s so worth it. Takes your lasagna from being Riley Smith meh to exciting amazing David Pastrnak.
I hope you all enjoy.