Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Recipes and tips for terrific lasagna. Get traditional Italian versions and vegetarian lasagna recipes. Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they Lasagna is one of those dishes that firms up a lot as it sets.
Lasagna is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Lasagna is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook lasagna using 29 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Lasagna:
- Prepare For the tomato sauce:
- Prepare 1 medium size onion, diced
- Make ready 2 garlic cloves, finely minced
- Get 3 tablespoons cooking oil (any oil of preference)
- Make ready 500 g mince beef
- Make ready 1 can tin tomatoes
- Prepare 1 cup water
- Prepare 8 leaves fresh basil, finely chopped
- Take 2-3 bay leaves
- Prepare 1/4 teaspoon dry oregano
- Prepare 2 teaspoons tomato puree
- Prepare To taste salt and ground black pepper
- Take 4 teaspoons granulated sugar (any white sugar, add more or less depending on preference)
- Make ready To taste salt and pepper
- Get 2 teaspoons Tabasco (optional)
- Take For the white sauce:
- Get 50 g unsalted butter
- Take 50 g plain flour
- Take 750 ml whole milk
- Take Sprinkle of nutmeg (optional)
- Take 2 tsp Dijon mustard (optional)
- Prepare To taste salt and ground black pepper
- Take Assembling the lasagne:
- Prepare Tomato sauce
- Prepare White sauce
- Take 6-9 lasagne sheets
- Take 1 bag grated mozzarella cheese
- Make ready Handful cherry tomatoes, sliced in half (optional) for the topping
- Take to taste Salt and pepper (optional)
Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with. From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum ("cooking pot"), from Ancient Greek λάσανον (lásanon, "trivet or stand for a pot"). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج (lawzīnaj, "almond cake").
Instructions to make Lasagna:
- Preheat the oven to 180C. For the tomato sauce, finely dice the onions and mince the garlic. In a wok or large frying pan on medium heat add the oil.
- Add the onions and sauté until soft and translucent. Stir occasionally to prevent onions burning.
- Now add the mince beef and break up the meat. Stir the meat from time to time to ensure even cooking. Once the meat is almost cooked add the garlic and stir.
- Once the meat is fully cooked add tin tomatoes and water to the wok. Turn heat up to high and bring to a boil.
- Once boiling add the basil, bay leaved and oregano and combine well. Add tomato puree and sugar. Stir well before seasoning with salt and pepper to taste. If using Tabasco add now. This helps to add a little spice to the dish and elevates the flavours of the sauce. Reduce the heat to low and let it simmer between half hour to 1 hour covering with a lid. For best results let it simmer for as long as possible to let the flavours develop. Stir the sauce occasionally.
- In the meantime make the white sauce. In a medium sauce pan on low heat, add the butter and let it melt. Slowly add the flour bit by bit.
- Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.
- When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well. Add dijon mustard now if using and stir (optional). Lastly, season to taste with salt and pepper. Give it a final good stir and remove from heat.
- Once the tomato sauce and white sauce are both done it is time to assemble the lasagne. In an ovenproof dish put one third of the meat sauce in the base, then spoon one third of the white sauce on top.
- Arrange one layer of lasagne sheets on top. Optional step: my little twist on extra cheesy layers of lasagne. Add the grated mozzarella on top of the lasagne sheets to cover. If leaving the cheese layers in between then repeat steps 9 & 10 until the tomato and white sauce has been used up. Generously sprinkle over the mozzarella cheese on the final layer. If using cherry tomatoes, add now and layer on top (optional). Sprinkle and season with salt and pepper on top (optional).
- Cover lasagne with foil and bake for 40-45 minutes. Once lasagne has been baking for 30 minutes remove the foil and let it bake for the remaining duration. In order to let the cheese on top crisp up.
- Be careful when removing lasagne from the oven as it will be bubbling on top and very hot.
- Serve and eat immediately. I like to eat mine with a side salt as well to cut through the richness of the lasagne.
This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other The site may earn a commission on some products. It couldn't be easier to make. For everybody that loves to cook lasagna at home! Lasagna Bolognese is a typical dish of Emilia Romagna, in particular of the city of Bologna.
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