Recipe: Delicious Lasagna

  • 3 min read
  • Apr 16, 2021

Lasagna. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Find everything for your home We've got lasagne recipes to suit all tastes: Mary Berry's lasagna al forno recipe is the classic full-length version but she's also got a great quick lasagne recipe when you're short of time.

This classic lasagne recipe has been triple-tested by our cookery team and nutritionally analysed. Find more lasagne recipes at BBC Good Food. Heat some oil in a saucepan over medium heat, and fry onions till soft. You can cook Lasagna using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Lasagna

  1. It’s of For the Ragú (meat filling).
  2. Prepare 1 of medium red onion.
  3. It’s 1 of medium carrot.
  4. You need 2 cloves of garlic.
  5. It’s 1 of laurel leave.
  6. Prepare 700 gr of minced beef (can also be mix of pork and beef).
  7. It’s 1 kg of passata di pomodoro (better with basil).
  8. You need 4 tbsp of concentrate tomato paste.
  9. It’s 1 of mozzarella di bufala (optional but soooo much better ;P).
  10. You need of Grated parmigiano reggiano (enough to cover 3-4 layers in your oven plate).
  11. It’s 1-2 of stock cubes (meat) – can be replaced by salt and pepper.
  12. Prepare 3-4 tbsp of olive oil.
  13. Prepare 1-2 glasses of red wine.
  14. It’s 1 of gentle cube of butter (for the oven plate).
  15. You need of For Lasagna:.
  16. Prepare of Béchamel (enough to slightly cover every layer): this is optional and you can get your favorite recipe from cookpad ;).
  17. It’s of Dry lasagna pasta (deCecco, Opera or other brand recommended by an italian or found in italian food store – preferably that does not need previous cooking).

Add mince and cook till browned. Add the tinned tomatoes, tomato puree, stock, garlic, herbs, salt and pepper. To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid.

Lasagna instructions

  1. For Bolognese:.
  2. Grind onion, carrot and garlic, small but not to a paste.
  3. Put oil in big frying pan (enough to cover the whole surface), medium fire.
  4. Pour the ground vegetables and cook until carrot is tender (~5min).
  5. Add meat, let it cook a bit and then add the red wine (just enough to cover the meat, 1 glass should be enough but depends on your frying pan size).
  6. When red wine has been absorbed, add the stock cubes (or salt and pepper) and mix well.
  7. Add the passata di pomodoro, the concentrate tomato paste and the laurel leave. Cover the pan and let it cook in low fire until done (at least 1h).
  8. The Lasagna magic:.
  9. Heat oven at 170C (~340F).
  10. Rub butter all around the surface of your deep oven plate.
  11. Put a layer of dry lasagne pasta, one of bolognese, a bit of béchamel, a bit of the mozzarela di buffala and enough grated parmigiano to slightly cover the layer. Repeat until the oven plate is full (usually 3-4 layers). The top layer has pasta, then just béchamel and parmigiano on the top.
  12. Put in oven and let cook the time and heat the pasta instructions say (usually 170C/340F, 30 min, both up & down).
  13. Change to gratin mode for the last 5 minutes for an extra touch.
  14. If you can resist, leave it rest a bit after heating… Lasagna is better the more time the pasta has to absorb the bolognese ;).

Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month. To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Spread with one half of the ricotta cheese mixture. Cook noodles according to package directions; drain. Heat a tablespoon of the oil in a large pan and add the onions, celery and carrots.

source: cookpad.com

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