Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lasagne. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lasagne is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Lasagne is something that I have loved my entire life.
Discover The Only Lasagna Recipe You'll Ever Need. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Lasagna Tips What side dishes go with lasagna?
To begin with this particular recipe, we have to prepare a few components. You can cook lasagne using 26 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lasagne:
- Take Pasta
- Take 300 grams flour (00 or plain)
- Prepare 3 medium eggs, yolks and whites separated
- Make ready 5 tbsp olive oil
- Take 1 salt and pepper to season
- Get 1 additional flour for the surface
- Take Ragu
- Get 1 tbsp olive oil
- Take 1 pepper, diced
- Take 400 grams tinned chopped tomatoes
- Take 400 grams braising steak
- Take 3 clove of garlic, crushed
- Take 25 grams butter
- Take 6 basil leaves, thinly sliced
- Make ready 150 ml red wine
- Get 2 finely diced shallots
- Make ready Béchamel Sauce
- Get 250 ml milk
- Make ready 1 onion, halved
- Make ready 2 clove of garlic, crushed in skin
- Get 20 grams plain flour
- Get 20 grams butter
- Take 70 grams goats cheese
- Get 1 bouquet garni
- Get Lasagne
- Take 70 grams mild chedder cheese
Layers of pasta, tomatoes and meat will satisfy even the pickiest eaters. 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.. My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve.
Steps to make Lasagne:
- For the ragu: Heat the olive oil in a pot and brown the braising steak. Remove the meat and reduce the heat to low. Add the butter and gently heat until melted. Once melted, add the garlic and shallots and garlic, and sweat down for 2-3mins. Add the pepper for 1-2mins then pour in the wine, scraping the bottom of the pot to deglaze. Cook for 2-3mins then stir in the tomatoes, re-add the meat and cover, simmering for 90mins, ensuring you stir throughout.
- Now for the bechamel: Pour the milk into a pan. Add the onion, garlic and bouquet garni. Bring to boil then remove from the heat. Leave to one side for 1 hour.
- For the pasta: Place the flour into a bowl, create a well, pour in the egg yolks, olive oil and seasoning. Mix together adding the whites as you go until it binds together. Flour a work surface, tip out the dough and knead until the dough becomes smooth and elasticy. Wrap in cling film and chill in the fridge for 30mins. Roll out the dough on a work surface until it is about 2-3mmin thickness (you can test this by holding your hand behind to see if you can see it), then cut to the size desired.
- Continue the ragu: Remove the lid from the pot, give it a stir and add in the basil, seasoning and then simmer for another 30mins.
- Continue the pasta: In a pan, boil some seasoned water, put the pasta into the pan and cook for 3-4mins, then remove and place to one side.
- Continue the béchamel: Pour the milk into a jug, removing the onion and garlic. Gently heat the butter in a pan then stir in the flour using a whisk for 2-3mins. Pour in the milk, whisking as you do. Bring to boil, reduce the heat and add the goats cheese. Simmer for 10mins, storing regularly.
- To make the Lasagne: Pre-heat and oven to 220°C/200°C fan. In a tray, layer up the lasagne as follows: pasta, bechamel, ragu, pasta, bechamel, ragu, pasta, bechamel and cheese. Place in the oven for 30-35mins.
The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic.. My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. Drain and drizzle a bit of olive oil to prevent noodles.
So that’s going to wrap this up for this special food lasagne recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
