Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Lasagna is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Lasagna is something which I’ve loved my entire life.
It is possibly one of the most loved foods in the whole wide world, and There is just something so sentimental about lasagna, so comforting. This bechamel-based lasagna is still seriously luxurious. This white lasagna involves the clever hack of using egg roll wrappers instead of noodles (which means no boiling). Lasagne (a plural form of Lasagna) is wide and flat pasta.
To begin with this recipe, we have to first prepare a few ingredients. You can cook lasagna using 28 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Lasagna:
- Get For the tomato sauce:
- Take 1 medium size onion, diced
- Take 2 garlic cloves, finely minced
- Take 3 tablespoons cooking oil (any oil of preference)
- Take 500 g mince beef
- Make ready 1 can tin tomatoes
- Get 1 cup water
- Get 8 leaves fresh basil, finely chopped
- Get 2-3 bay leaves
- Take 1/4 teaspoon dry oregano
- Take 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)
- Get 2 teaspoons Tabasco (optional)
- Take For the white sauce:
- Take 50 g unsalted butter
- Take 50 g plain flour
- Take 750 ml whole milk
- Prepare Sprinkle of nutmeg (optional)
- Take 2 tsp Dijon mustard (optional)
- Get Season with salt and ground black pepper
- Prepare Assembling the lasagne:
- Get Tomato sauce
- Make ready White sauce
- Make ready 6-9 lasagne sheets
- Prepare 1 bag grated mozzarella cheese
- Prepare Handful cherry tomatoes, sliced in half (optional for the topping)
- Make ready Season with salt and ground black pepper (optional)
Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with. Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast.
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.
- 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.
Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Lasagna has many versions, both within Italy and around the world, but when we talk about "real" lasagna in Italy we mean "Lasagna alla Bolognese" i.e., from Bologna in the region of Emilia-Romagna. This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other The site may earn a commission on some products.
So that’s going to wrap this up for this exceptional food lasagna recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
