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Lasagne

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Ingredients
For bolognese sauce
  Ground pork 200 Gram
  Ground beef 300 Gram
  Pancetta 60 Gram, dice
  Button mushroom 100 Gram, slice
  Yellow onion 1 Medium
  Carrot 1 Large
  Celery stalk 1 Large
  Garlic 2 Clove (10 gm), finely chopped
  Tomato paste 1 Tablespoon
  Chopped tomato 411 Gram (good quality)
  Salt and pepper To Taste
  Sugar 1 Pinch
  Fresh basil To Taste
  Olive oil 2 Tablespoon
  Dry red wine/Dry white wine 1⁄4 Cup (4 tbs)
  Nutmeg 1⁄2 Teaspoon, grated
  Beef stock 2 Cup (32 tbs)
  Oregano 1 Tablespoon
  Thyme 1⁄2 Tablespoon
For bechamel sauce
  Unsalted butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
Other ingredients
  Lasagna pasta 300 Gram
  Fresh basil 10
  Tomato slices 3 (2-3)
  Extra virgin olive oil 2 Teaspoon
  Mozerella cheese 2 Tablespoon
  Parmigiano reggiano 2 Tablespoon
For serving
  Tomato sauce 2 Teaspoon
  Parmesan cheese 1 Tablespoon, grated
Directions

GETTING READY
1. In food processor, add onion, celery, and carrot. Pulse well.
2. Preheat oven to 375 degree F.

MAKING
3. For Bolognese sauce, place a pan on medium to high flame, and pour generous amount of olive oil in it.
4. Throw pulsed vegetable and garlic. Stir and cook to lightly sweat.
5. Add mushroom, sugar, and pancetta. Mix well, and cook for 5-6 minutes or until pancetta is cooked through.
6. Drop tomato paste and cook for another 2 minutes.
7. Throw beef and pork in the pan. Break meat to mix well.
8. Pour dry wine, and cook until it evaporates.
9. Throw oregano, and thyme. Give it a good stir.
10. Add chopped tomatoes, and beef stock. Stir and bring it to a boil. Let it simmer for about 50-55 minutes.
11. Throw basil and nutmeg. Stir that in.
12. For béchamel sauce, in a saucepan melt butter.
13. Add flour in bubbling butter, and stir to cook.
14. Pour cold milk, a little at a time, and whisk.
15. Remove pan from heat, and add more milk. Place the pan back on heat and whisk well.
16. Cook noodles in salted boiling water until al-dente.
17. In a baking dish, drizzle olive oil, and lay pasta sheets in it.
18. Ladle Bolognese sauce on top. Spread it evenly, and top it with some béchamel sauce.
19. Again add your pasta sheets. Top it with Bolognese and béchamel sauce.
20. Add some fresh basil, and sliced tomatoes on top.
21. Sprinkle cheese on lasagna.
22. Place the baking dish in oven, and bake for 35-40 minutes. Let it rest.

FINALIZING
23. On a plate put some tomato sauce, and place lasagna on top.

SERVING
24. Sprinkle Parmesan cheese on top and serve lasagna hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Meat
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
4

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