Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
Lasagne alla Bolognese is one of the best known and tasty pasta of Italian cuisine.
Deze afbeelding leeft onze inhoudsrichtlijnen niet na. Verwijder de afbeelding of upload een andere om verder te gaan met publiceren.
The traditional recipe for lasagna only includes the use of egg pasta (strictly fresh pasta), meat sauce, béchamel made with milk and butter and of course grated Parmesan in abundance. Lasagna is a rather complex recipe that takes time to make it, but don't get discouraged; the meat sauce and the pasta can be pre-cooked, you can prepare the lasagna in the pan so it's ready for cooking, and keep it in the refrigerator until you are ready to cook it.
Ingredients:
Bolognese meat sauce
1/2 kg Lasagne, fresh pasta
Dollop of butter
bechamel
Salt (your taste)
Grated Parmesan cheese, at least 200 gr
2 tablespoons of seed oil
Preparation:
Preheat the oven to 180 degrees.
Boil some water, put in the salt and add the seed oil - when it boils, put in the lasagna pasta. The seed oil is used to prevent the lasagna from sticking together.
Grease a rectangular pan with butter, make a light layer of meat sauce on the bottom. The lasagna needs to be little boiled, al dente, drain it then pass it in a basin filled with cold water and drain it again. Place the lasagna in the pan, pour over the sauce and the béchamel sauce, and finish with a good sprinkling of grated Parmesan.
Repeat the procedure to make more layers of lasagne/ragu / béchamel / parmesan until the ingredients are used up, but try to finish with plenty of béchamel.
At this point you can cook your lasagna immediately, putting them in the hot oven for about 45 minutes or until a nice crispy crust has formed.
Remove it from the oven and let the lasagna rest for about ten minutes before serving.
