Lasagna
Traditional Italian pasta dish.
Ingredients
- 1 kg plain flour. (2.20462 lbs).
- 10 eggs.
- 1.5 kg mince. (3.30693 lbs) (Beef, chicken, lamb or porc).
- 2 big onions.
- Olive oil.
- Salt.
- Black pepper.
- ½ kg grated cheese. (1.10231 lbs) (To taste).
- 200 gr Parmesan cheese. (0.440925 lbs) (Finely grated)
- 1.5 kg tomatoes. (3.30693 lbs) (Very red).
- 1 clove garlic.
- 1 splash white wine. (Sauvignon blanc).
- 2 tbsp tomato paste.
- 1 tbsp sugar.
- 2 bayleaves.
- 1 l Bechamel sauce. (See recipe at https://everythingtotaste.com/bechamel-sauce/)
Instructions
- Cut onion in brunoise (small cubes) for the sauce and for the meat.
- Sauce:Sauté the onion with olive oil and a pinch of salt.
- When it is golden add the blended tomato.
- Add salt and a teaspoon of sugar and cook and let reduce until the desired consistency is achieved.
- Beef filling:Sauté the onion with olive oil and a pinch of salt for 2 minutes.
- Add the minced beef.
- Add salt and pepper.
- Add a splash of white wine (Sauvignon blanc).
- Add a pinch of salt, sugar a bay leaf and mix well.
- Add a clove of minced garlic.
- When the meat is barely cooked add one or two tablespoons of tomato paste and cook over medium heat until all the liquid almost evaporates and the meat is left with a little thick sauce.
- Dough:Mix the flour and eggs until you get a uniform dough.
- On the table sprinkle flour so that the dough does not stick and knead stretching the dough (with the help of a little more flour) as thin as possible. Remember that when boiling it swells a little.
- Cut the dough to the size of the cooking tray to use or a few centimeters larger because after it can be cut again to tidy up.
- Set up:Put a base of tomato sauce on the bottom of the dish so that the first layer of dough does not stick.
- Add a layer of dough.
- On each layer add a layer of sauce, a layer of meat and the grated cheese.And so build as many layers as the height of the tray leaving about 2 or 3 cm of space for the finish.
- On the last layer add a base of bechamel sauce (See video recipe at https://everythingtotaste.com/bechamel-sauce), a layer of sauce and mozzarella cheese.
- Finish with finely grated Parmesan cheese so that when cooked it gratins.
- As all the ingredients are previously cooked, the cooking time in the oven will be short.
- Cook them in the oven at 180°C for about 10 minutes or until the cheese is gratin. If you do it in an electric oven, you can move up the source so that it gratins faster as it is closer to the heat.
- Enjoy!
Video
Notes
- You can do this in individual small bowls or large bowls to share.
- The filling between layers can be with beef, pork, chicken or lamb... Or whatever you prefer, as well as the cheese can be whatever you like. This recipe is just an example.
- If they have a machine to stretch the pasta, better. Remember to fold and stretch it a couple of times, always with the help of a sprinkle of flour.
- I cook the sauce and the meat separately so that each layer makes it easier for me to put the right amount of each ingredient, but that's up to you.
- Bechamel Sauce Recipe