29/03/2024
Making Lasagna from Scratch:
INGREDIENTS
1 Cow
Vegtable seeds (tomato, onion, garlic, basil, grapes, olives)
FLour
citric acid
Prep time: 90 days to 3 years depending on the veg or fruit you plant
METHOD
1. Planting the Vegetables:
- Choose a sunny spot in your garden and prepare the soil by removing any weeds or rocks.
- Plant tomato, grapes, olives, onion, garlic, and basil seeds or seedlings.
- Water the plants regularly and provide support for the tomato plants to grow.
2. Making Vinegar from Scratch:
- While waiting for your plants to grow, you can make your vinegar from scratch in the meantime, you will need a fermentation vessel, such as a glass jar or crock.
- Start by making a vinegar "mother" by combining unpasteurized grape cider. this you can purchase since it will take around 3 years for the grape tree to grow.
- Cover the vessel with a breathable cloth to allow air circulation and prevent contaminants.
- Store the vessel in a warm, dark place for several weeks to months, stirring occasionally.
- Over time, the cider in the liquid will convert into acetic acid, turning it into vinegar.
- Taste the vinegar periodically until it reaches the desired acidity and flavour.
3. 90 days later - Milking the Cow and Slaughtering Beef:
by now your vegetables would have flourished and grown beautifully. You may proceed with the recipe from here.
- If you have access to a cow, ensure proper milking practices and hygiene.
- Store the milk in a clean container and refrigerate it.
- Slaughtering a cow requires expertise and legal regulations.
- Cut the portion of meat you want to use for the mince and store the rest away or make sadaqah with it if your freezer is too small.
If you have an electric grinder, follow the manufacturer's instructions to grind the meat.
4. Making Mozzarella from Milk:
- In a large pot, heat fresh milk over low heat until it reaches a temperature of 95°F (35°C).
- Stir in citric acid or vinegar (made from scratch) into the milk and continue heating until it reaches 105°F (40°C).
- Remove the pot from the heat and let it sit undisturbed for 5 minutes.
- Using a slotted spoon, carefully scoop out the curds into a colander lined with cheesecloth.
- Allow the curds to drain for about 1 hour, gently pressing them to remove excess whey.
- Shape the curds into a ball or desired shape and immerse it in ice water for 10 minutes to solidify.
- Your homemade mozzarella cheese is ready to be used in the lasagna!
5. Making Flour and Lasagna Sheets:
- Growing and processing wheat into flour requires specialised equipment and expertise. It is recommended to purchase flour from a store.
- Making lasagna sheets from scratch involves mixing flour, eggs (freshly laid), and salt to form a dough.
- Knead the dough until smooth and elastic, then let it rest for about 30 minutes.
- Divide the dough into smaller portions and roll them out into thin sheets using a pasta machine or a rolling pin.
- Cut the sheets into the desired lasagna shapes and cook them in boiling salted water until al dente.
6. Assembling and Baking the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, layer the lasagna sheets, homemade tomato sauce (made from the tomatoes you grew), ground beef (cooked according to your preference), homemade mozzarella cheese (made from scratch), and fresh basil leaves.
- Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
- Bake the lasagna in the preheated oven for about 30-40 minutes, or until the cheese is melted and bubbly.
- Allow the lasagna to cool for a few minutes before serving.
Enjoy your homemade lasagna made from scratch, using ingredients you planted, milked, slaughtered, and prepared yourself!
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