Lasagna

” 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 chopped15 g (4 piece)
Grounded beef850 g
Tomato paste
100 g
Peeled tomato400 g
Bay Leaves4 pieces
Dried oreganoDash
Chilly flakesPinch
Salt & PepperTo taste

Béchamel sauce

Milk650 ml (3 cups)
Cream1 liter (4.5 cups)
Butter90 g (7 tablespoon)
White wheat flour110 g (1 cup)
Peeled onion1/2 piece
Cloves4 pieces
Bay leaves 1 piece
NutmegDash
Salt & pepper To taste

Other ingredients 

Lasagna sheets500 g
Grated mozzarella cheese6 cups
Parmesan Cheese170 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.

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