Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lasagna. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Lasagna is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Lasagna is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have lasagna using 17 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Lasagna:
- Take For the Ragú (meat filling)
- Make ready 1 medium red onion
- Get 1 medium carrot
- Make ready 2 cloves garlic
- Get 1 laurel leave
- Prepare 700 gr minced beef (can also be mix of pork and beef)
- Make ready 1 kg passata di pomodoro (better with basil)
- Prepare 4 tbsp concentrate tomato paste
- Take 1 mozzarella di bufala (optional but soooo much better ;P)
- Get Grated parmigiano reggiano (enough to cover 3-4 layers in your oven plate)
- Prepare 1-2 stock cubes (meat) - can be replaced by salt and pepper
- Take 3-4 tbsp olive oil
- Take 1-2 glasses red wine
- Prepare 1 gentle cube of butter (for the oven plate)
- Make ready For Lasagna:
- Take Béchamel (enough to slightly cover every layer): this is optional and you can get your favorite recipe from cookpad ;)
- Prepare Dry lasagna pasta (deCecco, Opera or other brand recommended by an italian or found in italian food store - preferably that does not need previous cooking)
Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce. In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of.
Steps to make Lasagna:
- For Bolognese:
- Grind onion, carrot and garlic, small but not to a paste
- Put oil in big frying pan (enough to cover the whole surface), medium fire
- Pour the ground vegetables and cook until carrot is tender (~5min)
- Add meat, let it cook a bit and then add the red wine (just enough to cover the meat, 1 glass should be enough but depends on your frying pan size)
- When red wine has been absorbed, add the stock cubes (or salt and pepper) and mix well
- Add the passata di pomodoro, the concentrate tomato paste and the laurel leave. Cover the pan and let it cook in low fire until done (at least 1h)
- The Lasagna magic:
- Heat oven at 170C (~340F)
- Rub butter all around the surface of your deep oven plate
- Put a layer of dry lasagne pasta, one of bolognese, a bit of béchamel, a bit of the mozzarela di buffala and enough grated parmigiano to slightly cover the layer. Repeat until the oven plate is full (usually 3-4 layers). The top layer has pasta, then just béchamel and parmigiano on the top
- Put in oven and let cook the time and heat the pasta instructions say (usually 170C/340F, 30 min, both up & down)
- Change to gratin mode for the last 5 minutes for an extra touch
- If you can resist, leave it rest a bit after heating… Lasagna is better the more time the pasta has to absorb the bolognese ;)
Spread all the cooked sausage over the noodles and spoon over another cup of sauce. In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of. This is the classic lasagne alla Bolognese recipe from the Emilia region in Northern Italy. The Bolognese sauce is made with a mixture of beef and pork mince. The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic.
So that is going to wrap it up for this special food lasagna recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
