Lasagna. Spread with one half of the ricotta cheese mixture. Cook noodles according to package directions; drain. Learn how to build a proper lasagna with amazing recipes from Food Network.

Lasagna In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine. Drain and drizzle a bit of olive oil to prevent noodles. You can cook Lasagna using 28 ingredients and 22 steps. Here is how you cook it.

Ingredients of Lasagna

You need of Meat Sauce:.
You need 500 gr of minced meat (beef/chicken/pork-your choice).
Prepare 75 gr of green celery - sliced/grated.
You need 50 gr of carrots - cubed/grated.
Prepare 50 gr of zucchini-sliced/grated.
It's 75 gr of onion - sliced/grated.
It's 250 ml of tomato puree.
It's 50 ml of red wine (optional).
You need 200 ml of chicken stock / water.
You need 25 gr of garlic (optional).
It's 1 tbsp of Salt.
You need 1 tsp of Pepper.
You need pinch of Dried oregano.
Prepare pinch of Dried thyme.
Prepare 1-2 pcs of Bay leaves.
You need 3 tbsp of cooking oil.
Prepare of Bechamel Sauce:.
Prepare 100 gr of Butter.
It's 4 tbsp of All purpose flour.
You need 300-400 ml of Milk.
Prepare 1 tsp of Salt.
Prepare 1/2 tsp of Pepper.
You need 1/2 tsp of chicken powder.
You need pinch of nutmeg powder.
Prepare of Pasta:.
It's 10-12 pcs of Lasagna.
Prepare 1 ltr of boiling water.
You need 50 gr of grated parmesan cheese (garnish).

Lasagna This classic lasagna is made with an easy meat sauce as the base. 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.

Lasagna step by step

Prepare the meat sauce: slice the vegetables, onions..
Heat a pot with 3 tbsp cooking oil. Add in the onions and garlic. Stir it for 2 minutes until it gives good fragrance..
Put in the sliced vegetables (celery, carrot, zucchini). Stir it evenly for 3 minutes..
Put in the minced meat into the mixture. Stir it evenly with the vegetables. Cook it until the meat is well cooked for 5 minutes..
Add in the red wine if you do use it. Let it evaporate for 5 minutes. (Omit/skip this step if you do not use it).
Add the tomato puree and chicken stock/water. Mix them well together..
Add the seasoning: salt, pepper, dried oregano, dried thyme, bay leaf. Let it cook until the sauce thicken. Keep stirring it to avoid the bottom of sauce get burned..
After it is thickened, keep the sauce aside..
Prepare a pot with 1 liter boiling water - Cook the lasagna pasta to half cooked in order to ease the baking process later on. The cooked pasta has to be transferred to the cold water to stop the cooking process. Cook 3-4 pieces once in a pot to make us easier to remove the pasta out, because the pasta can stick each other..
Lay the cooked pasta on the clean kitchen towel so it will not stick each other..
We are now half way through the cooking process. Let us prepare the bechamel sauce..
In a small pot or sauce pan, heat/melt the butter, lower the heat and add the 4 tablespoon all purpose flour. Stir it to mix with the butter..
In a batch, slowly add the milk and mix them well with the whisk. Keep whisking it to avoid the bottom part got burned. Cook it in the medium heat. Add the milk again and keep whisking..
If the bechamel sauce is too thick, you may add another 50 ml milk and whisk it again..
Lower the heat, give the sauce taste with salt, pepper, chicken powder and nutmeg powder / grated nutmeg..
Switch off the heat and keep it aside..
Assembly time: Get your baking bowl, or any bowl that reheatable in high heat oven. Smear your bowl with butter/margarine..
Place the cooked pasta in the bottom of the pan, add a laddle of meat sauce on it, a laddle of bechamel sauce, evenly spread out on the pasta..
A layer is done, keep adding the layer of pasta, meat sauce and bechamel sauce..
At the last layer of lasagna, spread more bechamel sauce on it and cover it with grated parmesan cheese..
Place in the lasagna in the oven and bake it for 15 minutes with 175 C to 200 C depends how big your lasagna..
Remove it your lasagna, becareful it is very hot. Slice it out and enjoy your lasagna..

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. Lay down the second third of noodles. Cook the noodles "al dente" so they'll still have quite a bite to them. When they're finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil.