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| Topic: Any tips of lasagna? | |
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Edited by
stephanie
on
Mon 10/23/23 07:17 AM
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  Hey i love cooking and actually would love to make a dinner for some lucky gentleman someday in the future.  Anyways, today i have a differen problem. I want to improve my lasagna recipe, as it is lacking something at the moment. I have been struggling with the pasta sauce. Any tips on which sauce is the best tastewise and is not too acidic or sweet? Thanks in advance. Stephanie |
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Look on the label of tomato sauce cans and jars. Many add sugar or corn syrup which I don't like. Barilla tomato sauce in a jar doesn't have added sugars.
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Save yourself a LOT of work with a recipe that does NOT precook the lasagna ;-)
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Don't add too much tomato sauce because it will not set. Cook it long enough so the center is hot and completely cooked. Let it sit for a while after it comes out of the oven before you cut it.
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Saute finely chopped onions, carrots, and celery. Add garlic once veggies are soft, then add meat (I think a mix of beef and pork is best). Once brown add some red wine to deglaze. After the wines reduced add crushed tomatoes and tomato sauce, what herbs and seasoning you want. Then add a lot of water and let it simmer down until it becomes thick.
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