Today I’d like to share here one of the most famous italian dishes in the world: the well-known lasagna.
Mine is a traditional italian recipe, and I like to think that is the best. However, each to his own taste. 🙂
To make lasagna you have to follow 4 steps: first, you make a Bolognese sauce (we call it ragù), then you make a béchamel. You cook your pasta, and finally you can assemble your fantastic creation.
Step 1: the Bolognese sauce.
You will need:
– 300 g minced beef
– 3 cloves of garlic
– 1 little branch of fresh rosemary
– 1,5 stick of celery
– 1 big carrots
– 1 glass of red wine (the best is a full taste italian wine)
– 2 tins of peeled tomatoes
– extra virgin olive oil
You start putting 3 tablespoons of oil, the rosemary and the crushed garlic cloves in a big frying pan. Then you light the fire under the pan. When the oil is hot, you put the minced beef and let it browns. After that, you put the carrot and the celery very finely chopped. You ix and after 5 minutes add the red wine.
This is the base of Bolognese, and the difference between a tomato meat sauce and the famous Bolognese: rosemary, garlic, celery, and carrot (and no onions!!).
You now have to add the 2 tins of tomato. Crush them, add the salt and let the sauce cooking. Usually I take away the sauce from the fire when it’s still a bit liquid.
Step 2: the béchamel.
You will need:
– 70 g of white flour
– 70 g of butter (salted or unsalted)
– 400 ml of milk and 300 ml of water. Yes, I make a mix between béchamel and sauce blanche – lasagna is already quite a rich dish. You can put all milk or all wather, if you like.
– Ground pepper, nutmeg and salt.
Warm up the milk mixed with the water. In a pot, melt the butter and mix the flour with it. Then, keeping mixing, add the liquid inch by inch. Cook for some minutes and take away when the sauce is still a bit liquid. To finish it, add salt, pepper and nutmeg.
Step 3: the pasta.
The best of course is to have a home-made pasta. You can make it mixing 300 g of white flour, 3 eggs, salt and warm water. You knead the pastry and you stretch it to make some pieces in the dimension of a DVD cover. You should have the pasta machine – or a rolling-pin and very good muscles because the pieces can’t be more thick than 1 mm.
Second choice: to buy the pasta. In Italy you can find the fresh lasagna pastry in the supermarkets’ fridge, but the dried lasagna pasta you can certainly find in all over the world is alright.
However the pastry, I always pre-cook it for some minutes in a large pot filled of boiling water, with 2 tablespoon of olive oil and some salt.
Step 4: to assemble the lasagna.
Take an oven dish and put some oil, a little dipper of béchamel and a little dipper of Bolognese. Spread it onto the bottom. Now you can put your first pasta coating, and cover it with béchamel and Bolognese. Repeat until you finish the ingredients. To the top, put a generous quantity of béchamel and Bolognese and grated parmesan.
You can finally put your lasagna in the oven!!! (180° C for 30-40 minutes) until the top starts to become brown.
Eat it hot and… bon apetit!