Taboo’s Lasagna

14 Apr

I am fortunate to have a “melting pot” of family from all over the world.  In an effort to make me not turn out like one of those weirdo only children, my parents hosted exchange students from countries including, Russia, Germany, South Korea, Ireland, Guadeloupe and Thailand.  Not all of them cooked but the next couple of blogs are recipes that have been adapted from recipes that they brought into our home, as well as some family recipes from my own family.  My Mom is Irish and Polish and my Dad is Scottish and English.  Enjoy!

Taboo came from Ethiopia.  She was one of the first exchange students to live with us while we were in Virginia.  The dish she made and is still referred to in our home is, lasagna.  Why is the lasagna so special?  There is a bechemel type sauce included in every delicious layer of pasta.

What you’ll need:
Extra Virgin Olive Oil
1 lb Ground Turkey (if you prefer Ground Beef or even Ground Chicken that’s fine too)
2 Garlic Cloves, chopped
Optional – 1 Cup of Mushrooms
2 Jars of Your Favorite Tomato Sauce, I like to use a regular marina so that you can add to it yourself
1 Can of Tomatoes, If you have two fresh tomatoes that is fine too

1 Package of Lasagna Pasta
For Sauce:
1 Garlic Clove, chopped
Extra Virgin Olive Oil
2 Tbs of Flour (I’d keep it hand just in case)
2 Tbs of Butter
Salt and Pepper
3 Cups of Milk (any % and also keep on hand)
1/3 Cup of Shredded Mozzarella Cheese
1/3 Cup of Shredded Parmesan Cheese
1 Tsp of Red Pepper Flakes
1 Pinch of Nutmeg, My mom has a neat nutmeg grinder that is also handy

Boil water.  Season with salt before adding the pasta. Go ahead and preheat your oven to 375 degrees. In a frying pan, melt butter in the olive oil, add garlic.  Do not let the garlic burn.  It can easily go from toasty and mild to bitter and gross.  Add mushrooms.  When mushrooms are tender but not flimsy add tomatoes.  Remove the ingredients from the pan and transfer into a pot.  Keep on low heat and add tomato sauce.  Cook meat in the pan.  If you only have one size pan, I would say get thee to the store and buy another pan.  One size does not fit all.  Add meat and cook until done.  Drain out any excess oil.  Don’t know where to put the oil?  Rinse out your tomato sauce jar and put the oil in there.  In another pot make a roux with the olive oil, butter, garlic and flour.  Add salt and pepper.  Watch the color of the roux, you don’t want it to get too dark.  Add milk and whisk.  Keep the milk on hand in case you want it thinner or thicker.  Add cheese, pepper flakes and nutmeg.   Start with your bake-safe dish and drizzle a little bit of olive oil and red sauce.  Add pasta, red sauce and white sauce.  You want to end with the red sauce and top with extra cheese.  Bake for 10 – 15 until the top is bubbly.   
C’est si Yum!

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2 Responses to “Taboo’s Lasagna”

  1. Mama April 18, 2010 at 10:43 pm #

    This is a good lasagna, isn’t it? We have many memories of all our exchange students!! It was a fun time!!

Trackbacks/Pingbacks

  1. Mini Turkey Meatloaf | cravEvents's Blog - March 21, 2014

    […] and ground chicken are two products I love cooking with. They’re perfect to put in sauces, lasagna, soups and tacos.  I have definitely made ground chicken meatloaf before but this time I used […]

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