Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lasagna. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Lasagna is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Lasagna is something that I’ve loved my whole life.
Recipes and tips for terrific lasagna. Get traditional Italian versions and vegetarian lasagna recipes. The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella. lasagna streams live on Twitch!
To get started with this particular recipe, we have to first prepare a few components. You can cook lasagna using 28 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Lasagna:
- Prepare Meat Sauce:
- Take 500 gr minced meat (beef/chicken/pork-your choice)
- Make ready 75 gr green celery - sliced/grated
- Take 50 gr carrots - cubed/grated
- Get 50 gr zucchini-sliced/grated
- Take 75 gr onion - sliced/grated
- Make ready 250 ml tomato puree
- Prepare 50 ml red wine (optional)
- Take 200 ml chicken stock / water
- Prepare 25 gr garlic (optional)
- Take 1 tbsp Salt
- Get 1 tsp Pepper
- Take pinch Dried oregano
- Prepare pinch Dried thyme
- Get 1-2 pcs Bay leaves
- Prepare 3 tbsp cooking oil
- Prepare Bechamel Sauce:
- Take 100 gr Butter
- Make ready 4 tbsp All purpose flour
- Get 300-400 ml Milk
- Take 1 tsp Salt
- Get 1/2 tsp Pepper
- Get 1/2 tsp chicken powder
- Prepare pinch nutmeg powder
- Take Pasta:
- Make ready 10-12 pcs Lasagna
- Make ready 1 ltr boiling water
- Take 50 gr grated parmesan cheese (garnish)
Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum ("cooking pot"), from Ancient Greek λάσανον (lásanon, "trivet or stand for a pot"). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج (lawzīnaj, "almond cake").
Instructions to make Lasagna:
- Prepare the meat sauce: slice the vegetables, onions.
- Heat a pot with 3 tbsp cooking oil. Add in the onions and garlic. Stir it for 2 minutes until it gives good fragrance.
- Put in the sliced vegetables (celery, carrot, zucchini). Stir it evenly for 3 minutes.
- Put in the minced meat into the mixture. Stir it evenly with the vegetables. Cook it until the meat is well cooked for 5 minutes.
- Add in the red wine if you do use it. Let it evaporate for 5 minutes. (Omit/skip this step if you do not use it)
- Add the tomato puree and chicken stock/water. Mix them well together.
- Add the seasoning: salt, pepper, dried oregano, dried thyme, bay leaf. Let it cook until the sauce thicken. Keep stirring it to avoid the bottom of sauce get burned.
- After it is thickened, keep the sauce aside.
- Prepare a pot with 1 liter boiling water - Cook the lasagna pasta to half cooked in order to ease the baking process later on. The cooked pasta has to be transferred to the cold water to stop the cooking process. Cook 3-4 pieces once in a pot to make us easier to remove the pasta out, because the pasta can stick each other.
- Lay the cooked pasta on the clean kitchen towel so it will not stick each other.
- We are now half way through the cooking process. Let us prepare the bechamel sauce.
- In a small pot or sauce pan, heat/melt the butter, lower the heat and add the 4 tablespoon all purpose flour. Stir it to mix with the butter.
- In a batch, slowly add the milk and mix them well with the whisk. Keep whisking it to avoid the bottom part got burned. Cook it in the medium heat. Add the milk again and keep whisking.
- If the bechamel sauce is too thick, you may add another 50 ml milk and whisk it again.
- Lower the heat, give the sauce taste with salt, pepper, chicken powder and nutmeg powder / grated nutmeg.
- Switch off the heat and keep it aside.
- Assembly time: Get your baking bowl, or any bowl that reheatable in high heat oven. Smear your bowl with butter/margarine.
- Place the cooked pasta in the bottom of the pan, add a laddle of meat sauce on it, a laddle of bechamel sauce, evenly spread out on the pasta.
- A layer is done, keep adding the layer of pasta, meat sauce and bechamel sauce.
- At the last layer of lasagna, spread more bechamel sauce on it and cover it with grated parmesan cheese.
- Place in the lasagna in the oven and bake it for 15 minutes with 175 C to 200 C depends how big your lasagna.
- Remove it your lasagna, becareful it is very hot. Slice it out and enjoy your lasagna.
This bechamel-based lasagna is still seriously luxurious. This white lasagna involves the clever hack of using egg roll wrappers instead of noodles (which means no boiling). Pasta noodles piled high and layered full of three kinds of cheese to go along with the perfect blend of meaty and zesty, tomato pasta sauce all loaded with herbs. Lasagna has many versions, both within Italy and around the world, but when we talk about "real" lasagna in Italy we mean "Lasagna alla Bolognese" i.e., from Bologna in the region of Emilia-Romagna. This lasagna recipe is super simple to make, and so flavorful.
So that’s going to wrap it up with this exceptional food lasagna recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
