Post by deadeye on Jul 13, 2015 23:06:02 GMT -5
just put in the oven a pan of lasagna- yes I know its 11"30pm
my recipe's are never measured accurately & just wing it so to speak but here goes....who know's just might bring a pan or 2 to the fall shoot//usually very spicy for most..just my way
45 oz jug of ragu spag sauce
1 can-24oz hunts pasta sauce
trade east spicy taco seasoning- from Gordon foods inc- maybe 3 caps (cap on jug) not cups
1/2 cap of cayenne pepper
some assorted peppers from garden- jalapeno,red chili's//etc
1 cap of powder garlic powder
1cap of onion powder
some kind of hot sauces usually found in spice sections of cooking like gander mountain's cayenne/habanero sauces/smack my a$$ sally etc-maybe just a small cap or 2
1 cap red pepper
**key here is to simmer the sauces for about 2-3 hours before assembling the baked dish**
cook preferably venison burger approx. 2lbs in a pan on the side awaiting.
boil lasagna noodles for bout 12-15 mins.
dish assembly-butter bottom of aluminum dish pan-start by adding a small amount of sauce spreading some evenly along the bottom.
layer of lasagna noodles-sprinkle w/ assorted cheese's like Mexican mix cheese or grated cheese's/layer some parmesan grated along with occasional spats of ricotta & or cottage cheese along with burger for each layer
repeat each layer's until pan is full & ready for oven
top w/ foil & put in @375 degrees for approx. 1hr/15 min
last 10 min's pull foil off
after removing from oven refoil & let sit for approx. 15 minutes-ready to serve & re-heated after refrigerated for a few days most excellent also.
can't mess it up & can alter spice's/peppers to your liking.
have a similar recipe for meatloaf-will post later