Almost everyone likes pasta, try this Lasagna and you will have a new favorite. Easy to make and delicious. This can be baked in individual portions or as a single casserole.
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I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
I have begun remaking all the recipes that had music and am upgrading them all to 1920 X 1080 with no background music other than the intro and outro and much better quality sound.
All my videos produced from July 2016 and later are the new series with no music.
Please try my newer videos and thank you for watching.

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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.

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Lasagna Recipe: Yield 6- 4 inch souffle ramekins, or 1- 9×9 pan

¾ Cup Flour
½ Cup Durham Wheat Semolina
2 Large Eggs
1 Tablespoon Olive Oil
½ teaspoon Salt (For Pasta)
8 oz Tomato Sauce
8 oz Tomato Paste
¼ to ½ Cup Chopped Fresh Basil
3 Cups Rose or White Zinfandel Wine
½ Teaspoon Salt (For Sauce)
16 oz Ricotta Cheese
1 to 2 Cups Finely Chopped Fresh Baby Spinach
1 ½ Cups Grated Mozzarella Cheese
¾ Cup Grated Parmesan Cheese

Start by making the pasta, add the eggs and olive oil to the flour, semolina, and salt and mix well to make a stiff dough. Place the dough in a plastic bag and allow to rest for 30 to 45 minutes, after resting roll dough out into a two foot diameter circle. Cut pasta to fit the dish or dishes you will be using to bake in, you will need to layers of pasta to each dish.
Place tomato paste and sauce into a small sauce pan, add chopped basil, wine, and salt and allow sauce mixture to simmer for about 30 minutes.
Place ricotta cheese into a bowl add chopped spinach, salt, and mix together.
After the sauce has finished its simmer assemble the ingredients. Start with ¼ cup of sauce if you are using 4 inch ramekins or ½ of the total amount of the sauce if you are making a 9×9 pan. Next add a layer of pasta then add the ricotta mixture, top that with another layer of pasta. Now top the last layer of pasta with more sauce ¼ cup for the ramekins or the remaining sauce for the 9×9 pan. Now top your lasagna with some grated mozzarella and Parmesan cheese and bake at 350 degrees until the center is at least 165 degrees and the top is lightly browned. Cooking should take about 20 to 30 minutes depending on the dish used and the altitude.

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