İtalyan Lazanya Tarifi

Italian Lasagna Recipe: Classic and Delicious

Ingredients

  • beef – 350g ground
  • lasagna pasta – 15-20 leaves
  • onion – 1 medium, peeled and finely chopped
  • garlic – 1 clove, peeled and crushed
  • bone broth – 1 cup (see stocks )
  • tomatoes – 3 cups of diced canned or fresh in season
  • tomato puree – 3 tablespoons
  • fresh herbs – a handful of chopped thyme, sage, rosemary
  • black pepper – 1 pinch of freshly ground
  • red dry wine – 1 cup (optional)

Bechamel Sauce

  • milk – 1 1/2 cups 500 ml
  • onion – 1 small halved
  • carrot – 1 small
  • bay leaf – 1-2 leaf
  • garlic – 2 clove whole
  • butter – 1 tablespoon
  • flour – 2 tablespoons
  • heavy cream – 1 cup (optional)
  • parmesan cheese – 1 handful grated (optional)

Italian Lasagna Recipe Preparation

Preheat the oven to 190°C. For bechamel sauce, add milk in a saucepan, heat the milk over low heat without boiling all the onion, cloves, bay leaf, carrot and garlic (by crushing) all together. Chop the onions for minced meat.

Some of the lasagna leaves you will use do not require boiling in water, you can directly use them. If the lasagna leaves you use need to be boiled, cook the lasagna in boiling salted water in a saucepan for 2-3 minutes until they are just soft. Avoid overcooking, they just need to soften, they will continue to cook in the oven anyway. Transfer the softened lasagna leaves (so that they do not stick) in a large bowl to ice water.

Italian Lasagna Recipe Preparation of Minced Meat

Sautee the onion and garlic in a large skillet with a little olive oil until they turn pink. Add the minced meat, mix until the minced meat is drained and absorbed. Also add bone broth ( stock ) and mix it. Then add the tomato cubes, tomato puree, chopped fresh herbs, black pepper and dry wine (optional). Cook for 10 minutes, stirring constantly until the liquids absorb.

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Italian Lasagna Recipe Mixing

Take the hot milk and strain the milk you flavored. Melt the butter in a large saucepan and add 2 spoons of flour and fry for 2-3 minutes until it smells. While adding the milk little by little, boil it for 2-3 minutes so that it does not clump. If clumping occurs, use a hand blender to obtain a smooth, dense but flowing béchamel.

Italian Lasagna Recipe Preparation and Service

Get a heat-resistant glass container or ovenware. Grease the inside of the bowl well. Spread some of the bechamel sauce on the bottom of the bowl. Add all the ingredients layer by layer, adding lasagna leaves, filling and béchamel sauce one after the other. You can add a minimum of bechamel and cheese of your choice to the top. After cooking it in the oven for 30-40 minutes, you can serve it by slicing.

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