Lasagna. Get Inspired On Our Official Site. Bring a large pot of lightly salted water to a boil. Drain noodles, and rinse with cold water.
Layers of pasta, tomatoes and meat will satisfy even the pickiest eaters.
This is the classic lasagne alla Bolognese recipe from the Emilia region in Northern Italy.
The Bolognese sauce is made with a mixture of beef and pork mince.
You can have Lasagna using 17 ingredients and 14 steps. Here is how you cook that.
Ingredients of Lasagna
- It's of For the Ragú (meat filling).
- You need 1 of medium red onion.
- Prepare 1 of medium carrot.
- It's 2 cloves of garlic.
- Prepare 1 of laurel leave.
- Prepare 700 gr of minced beef (can also be mix of pork and beef).
- Prepare 1 kg of passata di pomodoro (better with basil).
- You need 4 tbsp of concentrate tomato paste.
- Prepare 1 of mozzarella di bufala (optional but soooo much better ;P).
- It's of Grated parmigiano reggiano (enough to cover 3-4 layers in your oven plate).
- You need 1-2 of stock cubes (meat) - can be replaced by salt and pepper.
- Prepare 3-4 tbsp of olive oil.
- It's 1-2 glasses of red wine.
- You need 1 of gentle cube of butter (for the oven plate).
- Prepare of For Lasagna:.
- Prepare of Béchamel (enough to slightly cover every layer): this is optional and you can get your favorite recipe from cookpad ;).
- Prepare of Dry lasagna pasta (deCecco, Opera or other brand recommended by an italian or found in italian food store - preferably that does not need previous cooking).
The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic. Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let. This classic lasagna is made with an easy meat sauce as the base.
Lasagna instructions
- For Bolognese:.
- Grind onion, carrot and garlic, small but not to a paste.
- Put oil in big frying pan (enough to cover the whole surface), medium fire.
- Pour the ground vegetables and cook until carrot is tender (~5min).
- Add meat, let it cook a bit and then add the red wine (just enough to cover the meat, 1 glass should be enough but depends on your frying pan size).
- When red wine has been absorbed, add the stock cubes (or salt and pepper) and mix well.
- Add the passata di pomodoro, the concentrate tomato paste and the laurel leave. Cover the pan and let it cook in low fire until done (at least 1h).
- The Lasagna magic:.
- Heat oven at 170C (~340F).
- Rub butter all around the surface of your deep oven plate.
- Put a layer of dry lasagne pasta, one of bolognese, a bit of béchamel, a bit of the mozzarela di buffala and enough grated parmigiano to slightly cover the layer. Repeat until the oven plate is full (usually 3-4 layers). The top layer has pasta, then just béchamel and parmigiano on the top.
- Put in oven and let cook the time and heat the pasta instructions say (usually 170C/340F, 30 min, both up & down).
- Change to gratin mode for the last 5 minutes for an extra touch.
- If you can resist, leave it rest a bit after heating... Lasagna is better the more time the pasta has to absorb the bolognese ;).
Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too. Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce.