Creme Kids Series - Most Amazing Strawberry Pop-tarts!
Whats better than some homemade pop tarts that you can make with your kids, especially around these holidays! Hope you all enjoy! Don't forget to like and subscribe!
xoxo,
Paula
Meatball Lasagna
Ingredients:
8 oz. Mozzarella, shredded
6 oz. Fontina, shredded
Fresh mozzarella, sliced
Lasagna noodles, cooked al dente
Meatballs:
1 cup Extra virgin olive oil
12 cloves Garlic
2 lbs. of Ground beef
1 lbs. Sausage
1 cup Parmesan cheese
1/2 cup Flat leaf parsley, chopped
2 Eggs
Basil
Oregano
2 tbsp. Garlic olive oil
1/2 White onion
4 Garlic confit cloves
1/4 cup cold Water
1 tsp. Salt
1 tsp. Pepper
Red sauce:
1/2 White onion
3 cans Crushed tomatoes
2 tbsp. Garlic oil
2 tbsp. butter
Salt and Pepper
Béchamel:
1 stick Butter
1/2 cup Flour
2 1/2 cups Whole milk
2 1/2 cups Half & Half
1/2 tsp. Salt
1 pinch Nutmeg
Set oven to 375F. Bring the olive oil, in saucepan over medium heat, up to simmer. In a blender, combine the onion with cold water and garlic clove. Combine in bowl with ground beef, sausage, parsley, parmesan, eggs, garlic olive oil, and mix. Careful not to overwork. Roll into large meatballs and place on baking sheet. Bake for 20-25 minutes, or until the meatballs are just about done in the middle.
For the sauce, in a pot on medium heat, add oil, butter, and onion. Cook until translucent, then add the tomato. Add salt and pepper, to taste.
For the béchamel, melt a stick of butter in saucepan. Add flour and combine until paste forms. Add the milks. Season with salt and nutmeg.
Turn oven down to 350F. Prep your lasagna pasta by cooking two minutes shy of the directions. Rinse with water to stop the cooking process. For the lasagna layering process, start with red sauce, then noodles, white sauce, and cheese. After the first layer, add the chopped up meatballs along with mozzarella. Repeat until the baking dish is full, then top with any extra red sauce and parmesan cheese. Bake for 50-60 minutes, then let rest for at least half an hour before serving. Dig in!