Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lasagna is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Lasagna is something that I have loved my entire life.
Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella. Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners.
To get started with this recipe, we must prepare a few components. You can cook lasagna using 29 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Lasagna:
- Get For the tomato sauce:
- Get 1 medium size onion, diced
- Take 2 garlic cloves, finely minced
- Take 3 tablespoons cooking oil (any oil of preference)
- Make ready 500 g mince beef
- Take 1 can tin tomatoes
- Prepare 1 cup water
- Prepare 8 leaves fresh basil, finely chopped
- Take 2-3 bay leaves
- Get 1/4 teaspoon dry oregano
- Prepare 2 teaspoons tomato puree
- Get To taste salt and ground black pepper
- Make ready 4 teaspoons granulated sugar (any white sugar, add more or less depending on preference)
- Prepare To taste salt and pepper
- Get 2 teaspoons Tabasco (optional)
- Get For the white sauce:
- Make ready 50 g unsalted butter
- Get 50 g plain flour
- Make ready 750 ml whole milk
- Make ready Sprinkle of nutmeg (optional)
- Prepare 2 tsp Dijon mustard (optional)
- Make ready To taste salt and ground black pepper
- Take Assembling the lasagne:
- Take Tomato sauce
- Take White sauce
- Take 6-9 lasagne sheets
- Prepare 1 bag grated mozzarella cheese
- Take Handful cherry tomatoes, sliced in half (optional) for the topping
- Make ready to taste Salt and pepper (optional)
Lasagna é a cidade de uma raça de gatinhos chamados Doram. Nesse lugar, os Doram vivem em harmonia com a natureza, tornando-se Invocadores. Aventureiros que desejarem descansar um pouco, poderão beber na Taverna Forninho. Lasagna Bolognese is a typical dish of Emilia Romagna, in particular of the city of Bologna.
Steps 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.
Add lasagna to one of your lists below, or create a new one. Freezing homemade lasagna is a great way to have ready-made meals on hand for nights when it's all you can do to turn the oven on and heat up dinner. For everybody that loves to cook lasagna at home! 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 (Semitic) lawzinaj ("almond cake").
So that is going to wrap this up for this special food lasagna recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
