Laguna Recipes

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

THE BEST LASAGNA

Steps:

• Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
• Heat the oven to 375°F
• Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

LAGUNA

Steps:

• Shake with ice and strain into a cocktail glass and garnish with the cherry.

CHICKEN LAGUNA

Steps:

• Grind the garlic, ginder and chilies into fine paste.
• Add 4 tablespoon oil into the wok and set the fire at high.
• Add the ground paste.
• Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
• Once onions go soft, add the spices and the chickpea flour onto the wok.
• Reduce the gas to medium and add the balance 2 tablespoons of oil.
• Stir well until the spices and the chickpea flour start browning.
• Cut the tomatoes into small pieces and add to the wok.
• Add a glass of water and deglaze the wok.
• When the water starts boiling, cover the wok and turn the gas to low.
• Soon the oil starts separating and the tomatoes starts to disintegrate.
• Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
• Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
• Mix well and increase the fire to high.
• Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
• Let the chicken simmer and cook slowly for 30mts.
• Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
• Serve with hot Chappatis or Rice.