” It may take a lot from your time, but it worth it ”
One of the most famous Italian dish that you would find it in any Italian restaurant, just similar to the pizza. and its originally from Naples a city in Italy. Lasagna is always perfect for holidays and gathering, its always the first choice whenever you want to invite your friends over to a dinner or any other occasion.
Serving: 6 – 8
Preparation and Cook time: 3 hr 15 min
Calories: 877
Fats: 52g
Protein: 31g
Carbs: 73g
Ingredients
Bolognese Sauce
| Onion fine chopped | 90 g (1/2 piece) |
| Carrot small brunoise (fine chopped) | 65 g (1/2 piece) |
| Celery small brunoise (fine chopped) | 55 g (1 piece) |
| Garlic clove roughly chopped | 15 g (4 piece) |
| Grounded beef | 850 g |
| Tomato paste | 100 g |
| Peeled tomato | 400 g |
| Bay Leaves | 4 pieces |
| Dried oregano | Dash |
| Chilly flakes | Pinch |
| Salt & Pepper | To taste |
Béchamel sauce
| Milk | 650 ml (3 cups) |
| Cream | 1 liter (4.5 cups) |
| Butter | 90 g (7 tablespoon) |
| White wheat flour | 110 g (1 cup) |
| Peeled onion | 1/2 piece |
| Cloves | 4 pieces |
| Bay leaves | 1 piece |
| Nutmeg | Dash |
| Salt & pepper | To taste |
Other ingredients
| Lasagna sheets | 500 g |
| Grated mozzarella cheese | 6 cups |
| Parmesan Cheese | 170 g |
Instructions
1- Preheat oven to 400 degrees f (200 degrees Celsius).
2- Prepare the Bolognese Sauce.
- In a large pot apply oil and add all chopped vegetable, let it cook for 1 -2 min.
- Add the grounded beef let it cook for 5 min.
- While the beef is cooking, mash the peeled tomatoes with your hand in a separate bowl, then add it together with the tomato paste to the grounded beef.
- Season it with bay leaves, dried oregano, salt and pepper.
- Keep it in low heat for 5 – 6 min.
2- Prepare the Béchamel Sauce.
- Bring milk to a boil.
- Make an Onion Pique (stick cloves and bay leaves to the onion).
- Put the onion pique into the boiled milk, keep it in low heat.
- In another pot add butter and white flour, slightly sauté to white roux and let cool down.
- Strain boiled milk to the white roux, immediately keep on whisking.
- Add cream.
- Season it with salt, pepper and nutmeg.
- Keep on whisking till it get thick.
3- Prepare the lasagna sheets.
- Bring a salted water into a boil.
- Add lasagna sheets till it gets soft.
- While its boiling prepare an ice bath (water with ice).
- Place the lasagna sheets in the ice bath to halt the cooking process.
- Assemble the sheets into a clean napkins to let it dry.
- Do that for all the lasagna sheets.
4- Prepare the lasagna
- In a large roaster applied with butter.
- in the first layer start with arranging the sheets.
- try to cover all blank spaces by using the trimming of the lasagna sheets.
- Following the bolognese sauce first.
- Then the béchamel sauce.
- Then on top of that add grated mozzarella and Parmesan cheese.
- When starting with the next sheets layer, place the lasagna sheets on the other way around, the opposite way of the first sheets layer.
- And repeat the same step all over again till you reach to the top of the roaster.
- Keep the final layer with bolognese sauce and extra béchamel sauce, mozzarella cheese and Parmesan cheese.
- Cover the roaster tightly with aluminum foil.
- Place it in oven for 50 min.
- Remove the cover and put it back in the oven for 10 min.
- Allow lasagna to rest for 15 min before cutting it.
