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Grease the walls of a tray with besciamella sauce and add the 3 teaspoons of oil (to flavor the lasagna and soften the sheets better), put a sheet of lasagna and add over the sheet ragu sauce mixed with besciamella sauce (why mix the sauces? Because lasagna comes out tastier). Until we fill the tray, we put a sheet of lasagna and sauce, on the last sheet of lasagna we spread besciamella sauce and parmesan and put it in the oven for an hour and a half. When the lasagna is ready, it must have a crust.
For lasagna sheets:
We put the 4 eggs with salt in a bowl and add as much flour as possible to make a thicker dough. Spread the dough with a rolling pin 3-4 mm thick. From the resulting sheet cut the lasagna sheets.
Melt the butter, add the flour and mix to prevent lumps, leave a few minutes to form a nutmeg cream and add warm milk stirring to avoid lumps, let it boil for 15 minutes on low heat, when the sauce is almost ready add the salt and grated nutmeg, mix and leave until the sauce is ready.
For the ragu sauce
After washing the vegetables, cut them into small pieces and put them to harden in hot oil, leave a few wonders and add the meat, salt and pepper and mix well to incorporate the ingredients, leave a few wonders and add the wine, mix and let it evaporate. the wine. After evaporation, add the tomato juice diluted with water and mix, cover with a lid and cook for 2 hours.
I wrote the sauce recipes briefly because I had already posted them. Every time I want to make lasagna I use homemade sauces and a delicious good lasagna comes out.
Good appetite !!!!!!!!!!
Recipes that might interest you
In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.
Empanadas - large Argentine pies with beef fried in lard.
- 3 red boxes
- 1 can of tomato paste
- 1 zucchini
- 1 eggplant
- 2 medium onions
- 3 garlic cloves
- 2 peppers
- 500 g minced meat
- 500 g cheese
- Lasagna leaves
- Cheese Sauce:
- 2 tablespoons butter
- 4 tablespoons flour
- 2 glasses of milk
- 1 teaspoon ground nutmeg
- 1 teaspoon basil
- 1 teaspoon oregano
- Pepper powder
- In addition: lard for greased tray
In slightly salted water, boil the lasagna sheets for 5 minutes, until slightly softened. Remove and place separately on plates so that they do not stick.
Cut the tomatoes, eggplant, zucchini and peppers into cubes and mix in a pot. Simmer over low heat.
Separately, chop 1 onion, season with salt and pepper, then fry. At the end, add the crushed garlic, fry a little and then add everything to the sauce.
Put the meat in a pot and add the other onion. Simmer for 8-12 minutes, and when the meat is fried, add the tomato concentrate and fry a little.
The previously obtained sauce is added over the meat. Season to taste and set aside.
At the same time, prepare the cheese sauce: В Melt the butter in a pot and add flour. Fry until the flour starts to turn white, then, very slowly, stirring all the time, add the milk, until you get a creamy consistency. Then add the cheese and cook until it melts. Season to taste with salt, pepper and nutmeg.
Take a rectangular tray with higher walls and grease with lard or oil. Put a layer of lasagna sheets, a layer of meat filling, sprinkle with cheese and repeat all these actions until the ingredients are finished.
Simple white lasagna
There isn't just one white lasagna recipe. The easiest way to make it is to use the same ingredients as the Bolognese sauce for lasagna - just eliminate the tomato. Then use lasagna egg noodles, béchamel sauce, Parmigiano Reggiano cheese and minced beef with pork to make a white version of the meat sauce. How? Chop celery, carrots and onion and let them sauté together in a pan with oil and butter. Once this soffritto is ready, add the minced meat and once browned, add some white wine and let it evaporate. Add a little milk (about half a glass for 500 g of minced meat), salt and pepper. Lower the heat and cook for about 45 minutes. Once the meat sauce is ready, proceed to assemble the lasagna with a layer of pasta followed by a layer of béchamel sauce, one layer of meat and one layer of grated Parmigiano Reggiano. The lasagna will then be baked in the oven at 400 ° F (200 ° C) for 40 minutes.
4. Time to put your lasagna layers together!
- For a fine layer of béchamel sauce on the bottom of your casserole dish.
- Cover it with a layer of ragu.
- Place your pasta rectangles side-by-side on top of the ragu until you have covered it completely. Don’t allow them to overlap too much - you don’t want any double layers of pasta.
- Repeat the process in the same order as above until you reach 5 or 6 layers of pasta. On the very last layer of pasta place a slightly thicker layer of bechamel and ragù as it is the layer most exposed to the hot air of the oven and tends to dry up a little. Sprinkle some parmesan cheese on top, or between the layers if you like, but this is not a requirement.
Chef’s Tip: In order to ensure that a lasagna holds its shape after it is cut and plated, many Italians alternate the orientation of their pasta with each layer. So if you lay your first layer of pasta lengthwise, you will lay your second layer crosswise, alternating each time. Although this may seem pointless, it’s one of those grandma secrets and we swear by it.
Authentic Italian Lasagna Recipe
1/2 lb lasagna noodles
2 T oil
4 cloves garlic chopped
1 small onion chopped
1 lb ground beef
2 1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
2-6oz dogs tomato paste
1 1/2 cup water or 2 tomato paste cans full
2 eggs beaten
1-pint cottage cheese
1 1/2 lb mozzarella cheese, sliced
1/4 c grated Parmesan
Cook noodles in salted water 15 min. Drain. Heat oil in a skillet. Cook garlic and onion until soft. Add beef and seasoning and cook until brown. Add tomato paste and water and cook 5 minutes until incorporated. Set aside. Blend beaten eggs and cottage cheese.
In a 9 1/2 x 13 inch pan put a thin layer of sauce, 1/2 the noodles, all the cottage cheese, and egg mixture and 1/2 the mozzarella cheese. Repeat with sauce, noodles, sauce, mozzarella and sprinkle with Parmesan. Bake 30 min at 350 degrees. Cool 10 min before serving. Takes about an hour to prepare before cooking.
No-Bake Noodles: You can use no-bake noodles, but I would suggest adding one more can of tomato paste and water to make sure you have enough sauce to account for the no-bake noodles.
Make-Ahead: If you want to make this authentic Italian lasagna recipe ahead, do all of the steps up to the point of baking. Cover with foil and refrigerate for up to 3 days before baking. When you're ready to bake, preheat the oven to 350 and bake for 30 minutes with the foil on top. After 30 minutes, remove the foil and bake for an additional 15-30 minutes, until the top starts to brown.
Jade's Classic Italian Lasagna75 Serves 6
Originally seen on: Everyday Italian. Episode: All About Lasagna.
Preheat oven to 375 degrees F.
For the bechamel sauce, In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
For the simple tomato sauce, in a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Prepare the lasagna lightly
1. Lasagna with vegetables
If you do not have experience in the kitchen, but want to prepare lasagna at home, it is good to start with this recipe. You can quickly learn how to prepare the ingredients and the time required for baking.
Vegetables, like the ones in the recipe below, are a little easier to prepare than meat, so they are a good option for those who are new to cooking.
After a little experience, you can incorporate red or white meat in the recipe, according to preferences.
- 2 small cups finely chopped mushrooms (175 g)
- a pinch of pepper and a few sprigs of oregano
- 1/2 cup low-fat cheese (95 g)
- 8 preferred lasagna sheets (250 g)
- 1 tablespoon olive oil (45 ml)
- 4 large cups of spinach (600 g)
- 1 tomato cut into strips (85 g)
- 3 cloves crushed garlic (15 g)
- 1/2 cup pumpkin (50 g)
Method of preparation
- Heat a frying pan with a little olive oil over low heat.
- Add the zucchini with a pinch of salt and a little pepper.
- Leave everything on low heat for 5 minutes.
- Add the onion and leave the mixture for another 5 minutes. Put the other ingredients in the pan, except for the mushrooms and garlic cloves.
- In a separate bowl, boil the spinach leaves in salted water for two minutes over high heat.
- Place the lasagna sheets in a tray, preferably glass.
- Get the vegetables off the heat.
- Tomato paste should not be mixed with vegetables or mozzarella cheese. Place the ingredients in layers, as follows: lasagna sheets, a layer of filling (vegetables, cheese, tomato paste), then bechamel sauce.
- Place the tray in the preheated oven at 180 ° Cfor 20-25 minutes.
- After cooling, serve with pleasure!
2. Traditional lasagna
Prepare the lasagna lightly with a traditional recipe for a delicious menu. In addition to good taste, you can start experimenting with various ingredients, nowadays there are a multitude of variations of lasagna recipes.
The filling is very important, whether you prefer beef or chicken. Pay special attention to the ingredients and quantities offered in the recipe.
- 1/2 tablespoon olive oil (50 ml)
- 2 1/2 cups bechamel sauce (275 ml)
- 3 cups mozzarella cheese (400 g)
- 2 cups tomato juice (250 ml)
- a box of lasagna sheets (400 g)
- 1 cup tomato paste (115 ml)
- 1 teaspoon pepper (45 g)
- beef (500 g)
- 1/2 tablespoon salt
- 1/2 onion (50 g)
- Worchestershire sauce
Method of preparation
- Cook the minced beef in a pan over low heat with salt, pepper, a little Worchestershire sauce, onion, tomato paste and bell pepper for 20 minutes or until the meat is fried.
- While the filling is cooking, boil the lasagna sheets separately.
- When the filling is ready, place the ingredients in layers: lasagna sheets, filling, sauce.
- Intersperse the meat with layers of cheese and bechamel.
- Repeat until you have finished the ingredients and cover the entire surface of the tray.
- Leave the preparation in the hot oven at 180 ° C for 25 minutes.
- After it has cooled, good appetite!
As you can see, it is not at all difficult to prepare a lasagna. You just have to be more discriminating with the help you render toward other people.
After a little experience, you can replace the beef with fish (tuna) or you can use more special lasagna sheets, made of spinach, not flour. Prepare the lasagna lightly and you will add nutritional value to your meal, in addition to the special taste.
In Italian cuisine there is a delicious dish, which is called - lasagna.
Today we present you the quick version of the Italian specialty - lasagna. "Lazy lasagna" is absolutely fantastic, hot, appetizing and extremely tasty. It cooks much faster than the classic recipe and you don't even have to use lasagna sheets. In less than an hour you will get a delicious and filling food for the whole family!
Method of preparation
1. Fry the mushrooms with onions, season the minced meat with salt and pepper.
2. Grease the baking tin with butter and place the ingredients in layers: glue, minced meat, glue, mushrooms, glue and so on.
3. Prepare the milk sauce: mix a tablespoon of flour with milk, add salt and bring the mixture to a boil. Take the sauce off the heat, it should thicken. Pour the sauce over the lasagna, sprinkle the grated cheese on top and bake the lasagna for 30-40 minutes until golden brown.
Note: You can replace the mushrooms with tomatoes or add them to the mushrooms.
Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery).  It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.  Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. 
The traditional lasagne of Naples, carnival lasagna, are layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce.  Baked lasagna, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, are traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (eg, ground beef, pork or chicken), and vegetables (eg, spinach, zucchini, olives, mushrooms), and the dish is typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagna is oven-baked.
Traditionally, pasta dough prepared in Southern Italy used semolina and water in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat. 
In the northern Italian region of Emilia-Romagna, and especially in its capital, Bologna, layers of lasagne are traditionally green (the color is obtained by mixing spinach or other vegetables into the dough) and served with ragù (a thick sauce made from onions , carrots, celery, finely ground pork and beef, butter, and tomatoes),   bechamel and Parmigiano-Reggiano cheese.
In Ancient Rome, there was a dish similar to a traditional lasagne called lasana or lasanum (Latin for 'container' or 'pot') described in the book Of re coquinaria by Marcus Gavius Apicius,  but the word could have a more ancient origin. The first theory is that lasagna comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.     The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the holiday Clean Monday.
Another theory is that the word lasagne comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning 'trivet', 'stand for a pot' or 'chamber pot'.    The Romans borrowed the word as lasanum, meaning 'cooking pot'.  The Italians used the word to refer to the cookware in which lasagne is made. Later, the food took on the name of the serving dish.
Another proposed link, or reference, is the 14th-century English dish loseyn  as described in The Form of Cury, a cookbook prepared by "the chief Master Cooks of King Richard II",  which included English recipes as well as dishes influenced by Spanish, French, Italian, and Arab cuisines.  This dish has similarities to modern lasagne in both its recipe, which features a layering of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached the Americas in 1492. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli,  while the earliest cookbook found with tomato recipes was published in Naples in 1692, but the author had apparently obtained these recipes from Spanish sources. 
As with most other types of pasta, the Italian word is a plural form: lasagna meaning more than one sheet of lasagna, though in many other languages a derivative of the singular word lasagna is used for the popular baked pasta dish. Regional usage in Italy, when referring to the baked dish, favors the plural form lasagna in the north of the country and the singular lasagna in the south.  The former, plural usage has influenced the usual spelling found in British English, while the southern Italian, singular usage has influenced the spelling often used in American English. 
Classic Italian lasagna & # 8211 with homemade sheets
I'm crazy about classic italian lasagna, seems to me one of the tastiest and most ingenious recipes ever invented. As my family likes it, I repeat it quite often and even if there is another lasagna recipe on this culinary blog, I thought I would share with you this experience, the result of which is a healthy lasagna tray with homemade sheets, meaning a homemade 100%. In the other lasagna recipe I wrote something about its Italian origin, now I will only write that it was exceptionally good, a real treat.