Italian – Zina Hermez

I can’t believe that at this age I’ve never made lasagna, but I do consider myself naturally a good cook – take a look at all my other recipes in this category! I love to cook! So I gave it a try yesterday – and it came out yummy good! See the pics below meant to be from start to finish – and then I will add a quick recap on how to cook it yourself at home. Don’t sweat the small stuff, as there are many different variations to making a great lasagna – but I will let you know the ingredients and steps that I used!

So this is the meat mixture, first I caramelized a chopped onion, then I added the Bob Evans, Italian pork sausage – cooked it up real well – and of course, added some salt and pepper. After this was cooked, I added Prego meat sauce.

With the Prego meat sauce! All you need to do is bring this to a boil for a few minutes!

You’re going to need to boil about 15 to 20 of these lasagna noodles, at the minimum, 12 because that will make for three full layers.

Chill the noodles before you bake, it does make for tastier lasagna noodles.

You can use baking spray – cooking spray should work also – I happen to like real unsalted butter. So I just spread it!

This is the meat sauce, a.k.a., Prego sauce with meat and Italian beef pork sausage mix (in the pic above) – it was mixed with caramelized onions, and some salt and pepper, remember?! What a combination!

After you add the first layer of meat sauce (visible underneath), then you add the FIRST layer of lasagna (chilled) noodles.

Then I topped it with Mozzarella and Parmesan, shredded cheese! So: 1) the Bottom layer is the meat sauce, 2) and then add the first layer of noodles 3) then add another layer of meat sauce and THEN the RICOTTA cheese, and finally, your layer of Mozzarella!

Repeat! I believe I’m on noodle layer two or three, so finally, just top it with Mozzarella and Parmesan cheese!

Take a look at the beauty ready to go into the oven at 350-365 F, for a minimum of 45 minutes. Please note: cooking times may vary.

And Voilà! You have a yummy delicious baked pan of lasagna. I’m so thankful for my pizza slicer. Lol 🍝

Always store in Tupperware or glass. You can keep it in the fridge for up to 3 to 5 days and you can even freeze.

I hope you enjoyed the photos, and I hope that gives some explanation! The idea is to make it the way you like. To summarize, I first chopped an onion, and then caramelized it, and then I added Italian beef pork, and sausage, and after that, I cooked it together with the onion and added some salt and pepper. Once you’re finished, you can add Prego meat sauce and mix it up really well. And there you will have your meat sauce layer. Then you add that to a greased baking pan as noted in the photo. After you add that to your greased baking pan, you add the next layer, which is the layer of boiled lasagna noodles. Once you add your layer of boiled lasagna noodles, you add another layer of meat sauce, then a layer of ricotta, then a layer of Mozzarella and Parmesan, shredded cheese. And you repeat the process by adding another layer of noodles, more meat sauce, more ricotta, mozzarella, etc. There are many variations to making a great lasagna. Typically you have three layers. I was very pleased with how mine turned out.

About Zina

Zina Hermez has authored the books, Not Without God: A Story of Survival, and Not Without God: Hope In the Storm. She has written hundreds of blog articles and her website has had more than 100,000 viewers! Zina has been in education for 22 years and has helped people of all different backgrounds and cultures. When she is not writing or teaching, she enjoys cooking and baking and spending time with family or friends. You can reach her at zinahermez@outlook.com.

Last night I made a yummy Italian Sesame twist! Actually, many cultures enjoy making bread like this.

I wasn’t sure if I wanted it a little sweet or salty, so I divided it and used salt on one side and sugar on the other. I also want to share the recipe in case anyone is interested in making it.

Ingredients:

3 1/2 cups white all purpose flour (plain bread flour has a higher protein content but you can use all purpose too)

1 tblspn active dry yeast or 2 (1/4 oz) packets

2 tblspns white granulated sugar

1/2 tspn salt

1 cup warm milk

2 tblspn melted butter (salted or unsalted)

First, melt the butter in a pan. Heat the milk. They can both stay in their pans for now. Combine the flour, the yeast, and sugar in a separate bowl. Whisk them together. Then add in the salt. The salt helps strengthen the dough and stops it from collapsing during baking. Make sure you mix the flour and yeast in well with the sugar, then add the salt. Combine all together.

Now, make a “well” in the center of your combination. This is where you add the butter and milk. MAKE SURE THE MILK IS NOT TOO HOT OR COLD. You can do this by sprinkling the milk on your hand before you mix it in. If the milk is too hot or too cold the rising of the dough will take longer. Here are some pics:

Use a spoon to mix and combine. Scrape up the dough on the sides. Then place the dough onto a lightly floured surface and USE CLEAN HANDS TO KNEAD for about 10 minutes or until the dough comes together. Continue to knead the dough ball with hands until the dough is smooth and elastic. It does not have to be perfect, but it has to have some elasticity to it.

Brush a seperate bowl with Extra Virgin Olive oil, classic olive oil, or butter. Place the dough ball into the new bowl and cover with a tea towel for 45 minutes to 1 hour.

The dough should double in size after 45 minutes. Get out your rolling pin and stretch. Cut the dough into three “ropes.” You can twist them with your hands, they do not have to be perfect, but just make sure they look like ropes!

Then, place down parchment paper and lightly grease the parchment, make a loose “braid” with the three ropes. Pinch the ends together and tuck. You can just roll the ropes with your hand, again. Crack an egg into a dish and brush the loaf with the egg. Sprinkle sesame seeds (I toasted my sesame seeds first. Just put them on high heat in a pan for a few minutes). Sprinkle salt or sugar on top, whichever you prefer.

Bake at 400 F for 20-25 minutes but check on it make sure to not burn. The bread is done once it is golden-brown!

You can see I added a heart to the top of it. You can make a separate heart with the rope and seal it down with toothpicks. I hope you enjoy it!😊🥖💕

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT