And I start with roasting garlic.
So sweet ♥ cut bulbs, usually tops off but I don’t want to lose one tiny piece so I put both parts, on foil, drizzle w/#EVOO & sprinkle with sea salt. Put in med (around 350º – 375º…400?) about an hour. I go by smell. (This one fell apart but, as Tim Gunn says “make it work”).
Start in morning so sauce can simmer LONG.
Lily is squeezing the roasted garlic out of skins.
She took a bite of one ….I’m still laughing 😀
I smash & drag knife over garlic to make it garlic paste. ♡
#EVOO good evoo ♥
Saute onions, add garlic & saute few minutes. Add paste, sauce & seasoning. Cook, the longer the better, on low heat…couple few hours 😀
Meats…here’s where i make it complicated
Because my sister doesn’t eat beef or pork (she’s a “half-ass vegetarian”), I make 2 seperate lasagnas. Hers, sweet Italian turkey sausage & ground turkey. Mine, ground beef & sweet Italian sausage.
Store I went to didn’t have it. That’s what I get for not going to Wholefoods.
Then I add tomato paste, tomato sauce & seasonings (garlic salt, fresh cracked pepper, oregano, sweet basil …prefer fresh, didn’t have it so this time is dried, oh my memory! Pinch of crushed red pepper).
WHO LIKES PICTURES? 😀
Hi Lily ♡
Yes! A nice new LARGE cutting board will be purchased TODAY.
It tastes GREAT!
Worth it ♥