A few spices adds a little heat and tons of flavor to the classic lasagna. I like lots of sauce, so I always make extra to pour on top. This recipe requires many ingredients but once assembled, you can store it in the fridge until you’re ready to bake. It can be kept in the fridge for 5 days and reheats well in the microwave.
meatloaf mix (ground pork & beef) – 1 lb
tomato sauce – 24 oz jar
ricotta cheese – 16 oz
oven-ready lasagna noodles – 12 pieces
large onion (diced)
grated parmesan – 1/2 cup
grated mozzerella – 1/2 lb
garlic – 4 cloves (chopped)
chipotle chili pepper
Preheat oven to 375°F.
Saute garlic and onions, with 1/8 teaspoon salt and 1/4 teaspoon sugar. Place into a pot with tomato sauce and simmer.
Brown meat and add 1/4 teaspoon of cayenne pepper, chili pepper, paprika, basil, oregano, salt and 1/8 teaspoon pepper. Add 1/2 cup tomato sauce and mix.
In a large bowl, fold together the ricotta, egg, parmesan, mozzerella, cayenne pepper, chili pepper, paprika, basil, oregano, salt and 1/8 teaspoon pepper.
Spread a thin layer of tomato sauce in the bottom of a casserole dish. Lay oven-ready lasagna noodles on top (leaving some space between noodles).
Spoon cheese mixture over the noodles and spread evenly. Cover with another layer of noodles.
Spoon beef mixture over the noodles and spread evenly. Cover with another layer of noodles.
Repeat with remaining ingredients, for a total of 4-6 layers of noodles.
Cover with tomato sauce, sprinkle remaining mozzarella and parmesan on top.
Cover tightly with aluminum foil and bake (covered) for 1 hour.
Remove aluminum foil and bake (uncovered) for 10 minutes.
Shanghai dishes are often braised or stewed in sugar and soy sauce. This Chinese-style pulled pork dish has a rich flavorful sauce and goes great with all kinds of noodles, even ramen or egg noodles! And it’s easy to make in a slow cooker.
pork shoulder (half) – 4 pounds
5 spice powder
chicken broth – 2 cups
soy sauce – 1/2 cup
brown sugar – 1/4 cup
rice wine – 2 tablespoons
chili flakes – 1/2 teaspoon
scallions – handful, cut into 2 inch pieces
ginger – 5 slices
garlic – 5 cloves, cut into halves
shitake mushrooms – 8, cut into halves
Rub pork shoulder with 5 spice powder and place in slow cooker, skin side down.
Combine broth, soy sauce, brown sugar, rice wine & chili flakes in a bowl and mix well.
Add marinade, scallions, ginger, garlic & mushrooms to slow cooker.
This is a traditional dish from Shanghai, where the flavors are rich and strong. Cook this in advance and refrigerate, so you can easily scoop the fat off the surface. Serve with crunchy green Chinese veggies and white rice.