Hand Rolled Lasagna with Garlic and Herbed Béchamel

Since cooking became a serious hobby for me over the last 3 years, I realized recently that I had never made a lasagna. Rather than find a recipe online, I decided to create one from scratch using some of my favorite ingredients - ground beef, ricotta, asiago, mozzarella, provolone, oregano, parsley, garlic and of course homemade noodles. I'm also not a huge fan of red sauces so I made a béchamel sauce and added garlic, herbs and cheese to give it just the right consistency and added a topping with several of the same ingredients. I was so hungry while I made this as the aroma filled the kitchen. I think it turned out great and is definitely what I will make again the next time I have a craving for lasagna. Total prep and cooking time was about 2 hours so it's best to do some of the prep ahead. The recipe below yields about 10 servings. Enjoy!

HELPFUL HINTS
1. For whatever reason, I always seem to forget that if you leave milk boiling unattended, especially while you're typing on your blog, it will boil over the pot and cause a huge mess. I wouldn't recommend this as you can see from one of the pictures below.
2. Many of the components can be made ahead of time such as the noodles, the béchamel sauce and the topping. I wouldn't suggest, however, making the whole thing in advance.
3. When layering the lasagna noodles, don't overlap. Instead, you may have to cut some pieces to make them fit. You may have a few pieces left over when you're all done.
4. This lasagna tastes amazing the next day (or later the same night in my case).

INGREDIENTS
Lasagna Noodles
1 cup flour
2 eggs
1 tsp olive oil
Dash of salt

Meat and Ricotta
1.5 lbs ground beef
15 oz Ricotta
Salt and Pepper to taste

Herbed Béchamel
1/2 stick butter
1 Tbs garlic
4 Tbs flour
8 cups milk, warmed
2 cups grated mozzarella, provolone and asiago, mixed
1 Tbs Parsley
1 Tbs Oregano
Salt and Pepper to taste

Topping
2 Tbs minced garlic
2 Tbs Oregano
2 Tbs Parsley

DIRECTIONS
Lasagna Noodles
1. Add flour to small bowl and create a hole in the middle of the flour
2. Add eggs inside the hole
3. Add olive oil and salt



4. Using a fork, gently combine together
5. Remove from the bowl and knead until ball shape is formed



6. Cover in plastic wrap and let rest for 15 minutes
7. Roll pasta out into lasagna sized sheets, either by hand or using a pasta roller





8. Place a sheet in a pot of boiling water for 1 minute



9. Remove and pat dry on paper towel
10. Repeat with remaining sheets



Meat and Ricotta
1. Cook ground beef in skillet or sauce pan, then drain
2. Add 15 oz ricotta and mix together



3. Add salt and pepper, then set aside

Herbed Béchamel
1. Melt butter in a sauce pan over medium heat
2. Add garlic and let simmer for 2-3 minutes



3. Add flour and whisk together for 3 minutes



4. Add milk, herbs, salt and pepper



5. Whisk together until boiling
6. Add cheese mix, then lower heat, stirring occasionally until ready to use





Topping
1. Mix together garlic, Oregano and Parsley in a small bowl, then set aside





Assembly
1. Preheat oven to 425 F.
2. Grease bottom of 9x12 inch baking dish
3. Pour in 3/4 cup béchamel sauce



4. Add one layer of noodles



5. Add Meat and Ricotta Mixture



6. Add 1/2 cup cheese mix



7. Repeat three more times
8. For the final layer add 3/4 cup béchamel sauce and any extra cheese
8. Cover with aluminum and place on a baking rack in the middle of the oven for 25 minutes
9. Remove aluminum, increase heat to 500 and cook for 6-8 more minutes until top cheese layer bubbles



10. Sprinkle with Garlic, Parsley and Oregano topping



11. Let sit for 10 minutes then serve

Buttermilk Blue Cheese Wedge

I am a huge blue cheese fan and this is my favorite salad as it combines the great taste of blue cheese with crisp iceberg lettuce, diced tomatoes, bacon pieces, sliced red onion, all in a homemade buttermilk blue dressing. My kids don't like blue cheese but devour this salad every time. Maybe I should tell them what those chunks are. The recipe below yields 6 servings. Enjoy!

HELPFUL HINTS
1. The dressing can be made a few days in advance. When refrigerating, cover with plastic wrap and push down onto the surface of the dressing in the bowl to prevent it from crusting.
2. The buttermilk adds a great texture and flavor to this dressing but is not required. Add it in small amounts until the desired taste and consistency is reached.
3. You can use any kind of blue cheese. The most commonly found varieties in the store are Blue cheese (French, usually used in desserts, mild), Gorgonzola (Italian, used in cooking, sandwiches or desserts, sweet), and Roquefort (used in desserts, sharp).

INGREDIENTS
1 1/2 cups mayonnaise
2 Tbs fresh lemon juice
1 Tbs coarsely ground black pepper
1 tsp hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk, to taste
1/2 pound thick-cut bacon, cooked and crumbled
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced (optional)
4 Roma tomatoes, diced

DIRECTIONS
1. Mix first 4 ingredients in medium bowl.
















2. Add blue cheese and stir until well blended.
3. Add buttermilk until desired consistency is reached.


















4. Arrange lettuce on plates.
5. Spoon dressing over lettuce.
6. Add crumbled bacon.
7. Garnish with tomatoes and red onion if desired.

Tomato and Asparagus Risotto

This is one of our family's favorite risotto dishes, combining the tastes of fresh asparagus and tomato with some wonderful herbs and Parmesan cheese. I think making risotto scares too many people away, but the process really is quite simple and it's so versatile in it's different applications. Last summer I planted oregano, basil and parsley in our garden and they work great in this dish. The recipe below yields 5-6 servings. Enjoy!

HELPFUL HINTS
1. Give yourself about 30 minutes to make this.
2. The process goes much better when you've prepped and measured out your ingredients before hand.
3. Don't overcook the risotto or it will become too starchy. You'll want it soft but firm enough to keep it's shape.
4. When serving it, use a metal ring as pictured for a great presentation.

INGREDIENTS
¼ cup olive oil
4 cloves of fresh garlic, minced
1 1/2 cups Arborio rice
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 cup tomatoes
8 cups chicken broth
8 oz butter
1/4 cup Parmesan cheese, shredded
1 Tbsp chopped parsley
1 Tbsp chopped oregano
1 Tbsp chopped basil

DIRECTIONS
1. Hold the broth warm in a saucepan.

















2. Heat oil in a large nonstick pan over medium heat.
3. Add garlic and cook 3 minutes or until soft, almost translucent.
4. Stir in rice and cook for 2 minutes.

















5. Add ½ cup of broth and stir until completely absorbed.

















6. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.

















7. Add asparagus to the remaining broth and let it blanch for about 2 minutes.

















8. Remove asparagus from broth and add to the risotto mixture.

















9. Add remaining broth 1/2 cup at a time until desired creaminess is reached.
10. Remove from heat and add butter, parmesan cheese and herbs.































11. Right before serving, add tomatoes.
















12. Transfer to large bowl and garnish with parsley. Serve immediately.

Asiago Crisps with Boursin and Raspberry

These are one of our favorite appetizers, combining the wonderful flavors of asiago cheese, raspberry and Boursin cheese. Boursin is classified as a triple-cream cheese from France and is normally made with pasteurized cow's milk. It has a very smooth, creamy texture and mild, delicate base flavor, usually including garlic, herbs, black pepper, shallots and chives. Though you can buy Boursin at the store, I have found that making it from scratch is more economical and it tastes much fresher. The recipe below yields 4 dozen crisps and a whole lot of extra Boursin. Enjoy!

HELPFUL HINTS
1. Depending on your preferred crispiness level, for crunchier crisps leave them in the oven a few minutes longer.
2. The boursin can be made several days ahead if stored in an airtight container in the refrigerator.
3. If you're using Boursin after it's been refrigerated, let it get to room temperature before trying to spread it.
4. Boursin can also be used in other applications such as spreading on other crackers or even on top of steaks. This recipe will leave you a lot of extra so be prepared to use it up!
5. Make sure the raspberries are not too wet or they will discolor the boursin.

INGREDIENTS
6 oz Shredded Asiago Cheese
3 oz Fresh Raspberries
2 garlic cloves
6 oz butter, room temperature
10 oz cream cheese, room temperature
2 Tbs grated parmesan
1 tsp dried dill
1 tsp dried marjoram
1 tsp dried basil
1 tsp dried chives
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper

DIRECTIONS
1. Preheat oven to Convect Bake 375 degrees F.
2. Line a large baking sheet with parchment paper or other reusable nonstick bakeware liner.
3. Drop 1 level teaspoon of Asiago cheese into mounds a few inches apart on baking liner.


















4. Convect bake Asiago rounds until their edges just begin to color; about 7 minutes.

5. Transfer crisps, still on bakeware liner to wire rack; cool 2 minutes.
6. Transfer to paper towels to absorb excess fat.

7. Repeat with remaining Asiago cheese.
8. Crush garlic and mix with butter, cream cheese and parmesan.

















9. Add dill, marjoram, basil, chives, thyme, parsley and pepper and stir until combined.
































10. Place small dollops of Boursin cheese on top of each Asiago circle.
11. Garnish with halved fresh raspberries.