Description
Many will say that on the website 100500 recipes for lasagna and this is no surprise! But not in a hurry and don't pass it by! I want to bring to Your attention the recipe, which I cook lasagna for over 5 years. This dish has become one of my crown and now I cook for large parties and not just for his family.
Ingredients
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Minced meat
300 g
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Onion
1 piece
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Garlic
2 tooth
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Tomatoes in own juice
300 g
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Dry red wine
125 ml
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Parsley
1 coup
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Salt
-
Black pepper
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Olive oil
2 Tbsp
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Milk
750 ml
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Butter
4 Tbsp
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Flour
3 Tbsp
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Cream
80 ml
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Nutmeg
1 pinch
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Salt
-
Pepper white
-
Chicken egg
3 piece
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Flour
300 g
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Mozzarella
200 g
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Parmesan
50 g
Cooking
Finely chop the onion and fry on low heat in a little olive oil until Golden brown, add chopped garlic and fry another couple of minutes.
In a frying pan large diameter (I have a saucepan 24 cm) fry in olive oil, minced beef, constantly breaking it with a fork.
Add to the mince the onions and garlic. Tomatoes in their own juice to release from the skins, chop and add to the mince along with the juice. Pour in the wine, season with salt and pepper. Stir thoroughly, bring to a boil, then reduce the heat to minimum and simmer under the lid for 1,5-2 hours. Remove from heat, add chopped parsley.
For lasagne eggs mixed with flour, knead a homogeneous dough. If the dough is a little steep, add 1-2 tbsp of cold water. Wrap in plastic wrap and put into the refrigerator for at least half an hour.
Grate the cheese on a small grater.
Mozzarella thinly slice.
For rolling sheets of lasagna I use the pasta maker. You can do a regular rolling pin, but then you have some work to do.
The dough out of the fridge, release film and cut about 6-7 equal pieces. Each piece out thinly. My pasta machine has 9 positions to adjust the thickness of the sheet. I rolled up to position 6 (about 1-1,5 mm). Someone who likes and thicker the dough, so be guided by your taste.
For the Bechamel sauce, melt the butter in a saucepan, add flour and fry it for a few minutes, stirring constantly. Then pour the milk in small portions, each time vimosewa sauce to avoid lumps. When all the infused milk, cook the sauce for another 7 minutes until thick, stirring all the time. Remove from heat, pour the cream, add nutmeg, salt and white pepper.
To start the build. In refractory form (I have a form with a size of 33 by 23 cm) put 2 tbsp of meat sauce and spread...
On top lay sheets of lasagna...
Put half of the meat sauce...
1/3 of Bechamel sauce...
Sprinkle with 1/3 of Parmesan.
Then again put the sheets of lasagna, meat sauce, Bechamel sauce and Parmesan on top to close the last leaves, spread the remaining Bechamel sauce and mozzarella cheese.
Sprinkle with remaining Parmesan cheese.
Preheat the oven to 200 degrees. Close the form foil and put in 20 minutes in the oven. Then remove the foil and bake another 15 minutes.
For this crust I leave the lasagna for another 3-4 minutes in the oven in the grill mode. Remove from oven, let stand 10 minutes and serve!
Bon appetit!!!
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