Chef Shambels: Chef Boy are Weee

Disclaimer: I am by no means a chef, but I'm afforded a decent amount of free time right now and have a new camera...so, here we go.

First up: Chef Boyardee

(Not really, I'm just trying to set low expectations in case this food blog is a complete disaster)

First actually up: LASAGNA ROLLS!

I'm aware that this is just taking a rather basic recipe and making it slightly more difficult and time consuming buuuut...there is no but, I think it's just a way to make lasagna adorable. The recipe will be more difficult next time.

Moving on.

Please invite the following to your Lasagna Roll party:

1 pound ground beef
1 cup Ricotta cheese
1/4 cup shredded Parmesan-Reggiano cheese
2 cups + shredded Mozzarella
1 egg whisked
24 ounces of tomato sauce
8 lasagna noodles cooked and drained
1/4 cup A1 optional (found and stole this from some recipe, seemed dangerous so I was into it)
minced garlic/garlic powder (to taste)
dry basil (to taste)
oregano (to taste)
red pepper flakes (to taste)

*Since the spices are "to taste" add slowly -- you are not Emeril Lagasse. Don't get fancy. It will not be okay.

Yields: 8 servings

Now it's time to...

1.) Brown ground beef in a skillet while boiling the lasagna noodles while the oven is pre-heating to 350 degrees.

Like this! Pure rocket science.

2.) Combine the Ricotta and Parmesan-Reggiano cheese with whisked egg.

I puts it in da cup and then I puts it out the cup. And then I stirs it up.

3.) Combine tomato sauce, spices and A1, (if you dare). Put at least one cup aside to cover finished product and add the rest to the browned and drained meat.

4.) Spread out noodles and add cheese mixture, meatsauce mixture and sprinkle with Mozzarella -- in that order.

The noodles in stages 1, 2, and 3 (in case there was any confusion).