Fogoncito’s thousand layer lasagna!

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Hello friends and fellow foodies!!

I had planned to share my thousand layer lasagna some days ago, but Friday caught me and did not feel like posting such a meaty récipe on a lent Friday. So, here it is:

Remember the Chili con carne Texas Style?, well, I had quite a bit of leftover so I went with a lasagna and stuffed it with it. Today I’m preparing another one, and this is the recipe I’m sharing. You can always use your leftover chili to do it the way I did.

Thousand layer lasagna

Ingredients for the dough

  1. 2 ½ cups wheat flour.
  2. 5 egg yolks.
  3. 2 tbsp. olive oil.
  4. A bit of water.
  5. 1 tablespoon salt
  6. 1 teaspoon sugar.

Ingredients for the stuffing.

  1. 1 lb. ground meat.
  2. 2 eggplants.
  3. ½ lb. grated Gouda cheese.
  4. ½ lb. grated cheddar cheese.
  5. 1 can evaporated milk
  6. 1 can milk cream.
  7. Whole milk (just to top off)
  8. 2 tbsp. tomato paste.
  9. 1 large ripe tomato.
  10. 1 chive bush.
  11. 1 bell pepper
  12. 1 white onion.
  13. 1 tsp. ginger (grated)
  14. 1 tsp. nutmeg (grated)
  15. 1 tsp. garlic.
  16. 1 Cubanela pepper.
  17. 1 tbsp. paprika.
  18. 1 bouillon cube.
  19. Salt to taste.

Directions for the dough.

Add the flour into a big bowl, add the yolks, the olive oil, the salt and sugar and mix you’re your hands. Adjust as needed. If too flaky, more water, if too sticky, more flour. Make an even ball and let it rest for 15 minutes.

Thousand layer lasagna

After the 15, knead to make very thin layers. Remember you’ll need lots of them.

Directions for the eggplant.

Cut the eggplants very thin and pan grill them with some olive oil and a bit of salt. When ready set apart.

Directions for the meat

Stew your ground meat by adding the ingredients (tomato paste, tomato, peppers, chive, onion, nutmeg, paprika, bouillon cube and salt. Let it cook until very soft. For this lasagna I also blend it, which allows me to make very thin layers. If you’re just making regular lasagna, don’t blend.

Directions for the lasagna.

Add some olive oil to a pirex or lasagna pan, add some cream  of milk, some evaporated milk and start piling layers, meat, cheese, cream of milk, etc. until you get to the top.

Remember to make some cheese only layers to avoid your lasagna from becoming a skyscraper!

Please note the pasta is fresh and raw. Make sure you top it off with evaporated milk, cream of milk and whole milk. (The pasta will cook in it) give it about 1 hour at low fire (150 Celsius/300 Fahrenheit)

Hope you enjoy your long weekend! (It’s independence day tomorrow in the DR!)


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Baja nuestra barra!

About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Adventures!, From the culinary lab, International food and Inventions and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Fogoncito’s thousand layer lasagna!

  1. Ivan. says:

    It looks great and delicious!

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