Upfront disclaimer: this is not your grandmother’s lasagna-making story.
On Friday, I set out to make a lasagna for dinner. I’d had an idea for an unusual concoction in my head all week – layers of meatballs instead of meat sauce and a mixture of ricotta and bechamel white sauce. A “white lasagna”of sorts.
(I know, I said it at the beginning, not your grandma’s lasagna.)
Here’s the basic ingredients:
- pork and fennel sausages
- fresh ricotta
- butter, flour and milk
- chopped tomato, garlic and red peppers
I don’t really use measurements, and such things depend on personal preferences and lasagna size. But these are the building blocks of the recipe (if you should so care to replicate).
First, I finely chopped some red peppers, blended 2 vine-ripened tomatoes and a few cloves of garlic to make a liquid sauce, and added the capsicum, salt and a little cracked pepper. Then, because I’ve never been very successful at making meatballs, and my butcher puts together some really great meat-flavor combinations, I squeezed out some tiny meatballs from fresh pork and fennel sausages. After sautéing the meatballs briefly, I popped them into the oven to for about 15 minutes at 220C to finish them off, and started my bechamel sauce.
I planned to pair my lasagna with herb-roasted potatoes and mixed green salad. And, since I like the lasagna to sit a bit before cooking, I was way ahead of the game. I pulled the sausage out of the oven, and prepared to layer up some cheesy meatbally goodness.
Note: At this stage, when attempting to scoop out meatballs to rest on a plate, try NOT to be a complete idiot and grab the oven-hot pan with your bare hand. Always remember, in the oven for 15 minutes = hot as Hades!!
Note 2: for advice on how to treat a burned hand, read on.
While running my scorched hand in pain under cold running water, I grabbed my iPhone nearby and scrolled for home remedy solutions to heat burns. Upon the master goggle’s suggestion, and since I had a boatload of ’em nearby waiting to be chopped and cooked for dinner, I sliced open a potato and grasped it in my hand, and continued on my lasagna mission.
Although this may sound a little crazy, it was actually heaps of fun. I’m pretty into cooking shows, and the one-handed or otherwise handicapped challenge is a constant theme. I am proud to say that I managed to layer my lasagna, chop potatoes and mix with herbs and oil, drop potatoes and lasagna in oven and roast/cook to perfection with only one hand!
Yes, so the major parts of the cooking prep work were already over, but I was surprised with how well I could manage with only one hand! Oh and, if you were wondering how to finish off the lasagna, just tie a hand behind one back, scoop out meatballs from saucepan, layer on top of no-bake lasagna noodles with pepper and tomato sauce, alternate layers with handfuls of fresh ricotta and a generous ladelful of bechamel, and top with grated mozzarella and parmesan cheese to form a thick crust. Pop into the oven at 220C for 35-45 minutes and voila, one-handed white lasagna!
Oh and, if your husband happens to come home and help you slice and serve it up (and eat it of course) that’s a great help….
Note 3: Turns out, potato juice really does work for a burned hand. Use an appropriately sized potato and score the flesh periodically to release more juice (this is what seems to neutralize the burn). Running cold water also helped. I soaked my hand in so much water and potato juice that it looked terrible that night — all pruned and wrinkled up — but fantastic the next morning. There’s barely any scar (and I full on gripped that pan!).
Cooking and medicinal success!
3 comments
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August 26, 2011 at 11:43 am
Michael
Lasagna is my favorite meal. This picture is making me really, really hungry. BTW, I guess you don’t mind that you are missing the earthquake and hurricane back in DC this week. What natural disasters do you get in Melbourne?
August 26, 2011 at 12:38 pm
c & s W
Indeed. Australia’s main natural disaster threat is from cyclones – a big one in February wiped out the entire banana population and skyrocketed banana prices to $17 / per kg. (that’s $8 or 9 per 3 bunch bananas!) Melbourne itself isnt really subject to particularly threatening weather disasters, but famously can produce “3 seasons in one day” with wide temperature, sun and wind variations within hours.
August 26, 2011 at 6:55 pm
ge
this sounds good and thanks for the potato tip. will definitely make this next time, with two hands =)