Lasagna Al Forno

I guess it have been ages I make Lasagna. This is one of my hubby favorite dish. Since tonight we invite some friend coming for dinner I plan to make Lasagna.
Usually when I make the lasagna it always with the dried lasagna from supermarket. Easy & handy to have that in stock so can be useful  to prepare when I'm lazy to cook. that the good thing  about dried pasta ready on stock. I don't really care so much for fresh Pasta, until my hubby do some experiments with the pasta maker that  I got for my birthday last year ( haven't use it till now ).
I didn't ask him. It Happened just like that. He want to make a fresh pasta for the lasagna that I intend to make for dinner. so be it.
With Flour, eggs & little hands help of my young son, my hubby prepare the pasta.
Certainly Delicious pasta that I ever try. Moist, tender & fresh that is the result of my hubby fresh pasta.

so I  made the Lasagna with Love & for sure the result is the best ever!!!..
I make big giant dish Lasagna for 10 people, at dinner time the guess & my hubby  could not stop eating it until only one slice left.
Then the next day, my hubby ate for lunch with salad
“Too good!” he keep repeated.

Ingredients

• 1 pound dried lasagna noodles ( I use the fresh one )
• Olive oil
• 1 onion, chopped
• 3 cloves garlic, sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 3 bay leaves
• 1 1/2 pounds ground beef' (600 gr )
• 1 pound ground Italian sausage ( I didn't use it )
• 6 ounces tomato paste, (1 can)
• 30 ounces ricotta cheese, (2 containers)
• 1/4 cup Italian flat-leaf parsley, finely chopped
• 2 tablespoons fresh oregano, chopped
• Salt and black pepper, to taste
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 4 cups tomato sauce, prepared ( you can use 1 can of chopped tomatoes can )
• 1 pound mozzarella cheese, shredded
• Grated Parmesan and mozzarella, for topping

Directions

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking.
Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
Coat a large skillet with olive oil.
Saute over medium heat, onion, garlic and herbs.
Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes.
Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs.
Add Parmesan, season with salt and pepper.
To assemble the lasagna:
Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce.
Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce.
Then, line each end of the pan with a lasagna noodle.
This forms a collar that holds in the corners.
Spread 1/2 of the meat mixture over the pasta.
Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly.
Repeat with the next layer of noodles, meat, cheeses and sauce.
Top last layer with noodles, sauce and shredded mozzarella and Parmesan.
Tap the pan to force out air bubbles.
Bake in a preheated 350 degree oven for 1 hour.
Remove from oven.
Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
Cut into 2-inch squares and serve.

Recipe from food network

http://www.foodnetwork.com/recipes/tyler-florence/lasagna-al-forno-recipe/index.html

Sudah lama sekali saya tidak berkutat dengan oven untuk membuat sesuatu..
Well, Masih awal tahun baru.. jadi sah-sah saja jika saya masih malas untuk berkutat di dapur *Alasan!!!*
alasan utamanya sih karena .... My camera were broken!!!..it's really suck!!  luckily I bring my pocket camera to documented all family good memory .

Coba ya rusaknya liat2 waktu, jangan pas lagi liburan gitu ..asli bikin mood jadi ga jelas.

Untuk meredakan emosi yg ga jelas gitu.. saya lebih prefer nikmati coklat Truffle yang saya jepret sebelum berlibur.

Chocolate Truffles

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
• 8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Receipe from here (http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html )