Naughty or Nice Chorizo Lasagna | Matty Matheson | Just A Dash | EP 7 ⇅
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MERRY CHRISTMAS AND HAPPY HOLIDAYS FROM JUST A DASH CREW WE LOVE YOU SO MUCH AND COULDT SAY THANK YOU ENOUGH FOR ALL YOUR SUPPORT! IT MEANS THE WORLD TO US! AND THIS EPISODE IS PURE THOUGHT PROCESS WE REALLY BREAK DOWN AND GO DEEP ON LASAGNA! I HOPE YOUR WITH LOVED ONES AND MAYBE HAVE ENOUGH FOOD AND HOPEFULLY A PRESENT OR A BEAUTIFUL MOMENT TO HOLD ONTO AND KEEP YOU WARM! LETS MAKE A DEAL? IF THAT LAST LASAGNA VIDEO DID OR DIDNT GET YOU LAID THAN PLEASE NEVER TELL ME WHEN I MEET YOU IN PUBLIC CAUSE I DONT REALLY CARE AND I SAY STUPID STUFF ALL THE TIME OK?!? I STILL LOVE YOU AND ENJOY THE SHOW!
For the Lasagna.
1 tbsp canola oil
2 lbs. fresh chorizo sausage meat
1 1/2 cup tomato puree, divided.
2 cup beef stock
2 cup ricotta
1 cup queso fresco
1 cup grated parmesan
1 tsp fresh ground pepper
16-20 uncooked lasagna noodles
2 cup grated mozzarella cheese.
For the Salsa Verde.
1 jalapeno, finely chopped.
1/2 chopped cilantro
1/2 cup chopped mint
1/4 cup green onion, finely chopped.
1 garlic clove, minced
zest and juice of 1 lime
3/4 cup olive oil
1 tsp fresh ground pepper
Heat canola oil in a large pan over medium-high. Crumble chorizo into the pan and cook until caramelized and fragrant, about 5 minutes.
Add in 1 cup of the tomato puree and beef stock. Bring mixture to a boil then reduce heat to medium and simmer until mixture reduces into a thick sauce, about 30 minutes.
Meanwhile, mix ricotta, queso fresco, and eggs in a large bowl. Stir until combined and smooth. Stir in parmesan cheese and pepper.
Preheat oven to 350F.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Cover the sauce with uncooked lasagna noodles, breaking them as needed to create a single layer. Dollop cheese mixture over noodles, then sprinkle mozzarella and 1/4 teaspoon dried oregano. Arrange another layer of noodles over cheese, then ladle meat sauce followed by cheese mixture, mozzarella, and oregano. Repeat 2 more times..
Dollop remaining tomato puree over the top layer of mozzarella
Bake in the preheated oven until edges are browning and the top layer is bubbling about 1 hour. Let rest for bout 15 minutes before serving.
Meanwhile, make Salsa Verde by mixing all the ingredients in a small bowl. Stir to combine
Serve lasagna sliced with salsa verde.
Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here: https://applestonemeat.com/
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