Lasagna is a unique and world-famous dish that is loved by many of us. And currently there are several opinions about where it came from. But it is generally accepted that Italy is still the birthplace of lasagna.
This is hot prepared from special layers of dough, laid out with a variety of fillings, sauce and cheese. The classic recipe is Lasagna Bolognese, which will have to be cooked within two hours. But the result will be worth it, because the dish turns out to be very tender and soaked in sauce.
Let us dwell in more detail on how to cook "Lausanne Bolognese." First you need to make two complex sauces. The taste of this dish will depend on their proper preparation.
For the Bolognese sauce you will need:
- four hundred grams of minced meat made from pork and beef in equal proportions;
- two onions;
- eight cloves of garlic;
- three pods of green pepper;
- five tomatoes (or four large spoons of tomato paste);
- some olive oil;
- one hundred twenty grams of dry wine;
- a variety of seasonings and herbs to taste.
Sauté the minced meat in olive oil. After ten minutes, add finely chopped garlic and onions. You need to constantly mix everything. While the mince is preparing, chop very finely green pepper and tomatoes. Put them in the meat, put out a little more, constantly stirring. Fifteen minutes later add wine and chopped greens. “Lasagna Bolognese” will turn out to be especially tasty if you put Italian dry herbs (thyme, mint and rosemary) in the sauce. Extinguish everything for five minutes, remove the dish from the heat.
Now you need to cook another sauce - "Bechamel". To do this, you will need:
- one hundred grams of butter;
- seventy grams of flour;
- six hundred milliliters of milk;
- some black pepper and salt.
Melt the butter and fry the flour on it, stirring constantly. Moreover, it is recommended to do this for a long period of time. In this case, the taste of the sauce will be more noble. But you need to carefully monitor the change in the type of flour. It should remain only light color, otherwise it will turn out the wrong Bechamel sauce. After seven minutes, gradually add milk. Stir the sauce now you need to start very energetically, so that it becomes a homogeneous consistency and thickened. It will take fifteen minutes. Now you need to add a pinch of salt and black pepper. Bechamel sauce is ready.
Now we are preparing “Lasagna Bolognese”. First, finely three hundred grams of Parmesan cheese. Lubricate the form with olive oil. Next, pour a small amount of Bechamel and Bolognese sauce to the bottom. We begin to lay out the sheets of lasagna so that they do not touch each other.
Pay attention to what semi-finished product purchased. The fact is that some manufacturers recommend first boiling sheets of lasagna, and then use them when cooking dishes. The relevant information can be found in the instructions on the packaging.
Then lay the Bolognese sauce again on the sheets, pour the Béchamel sauce and sprinkle with cheese. Repeat layers several times. The classic Lasagna Bolognese is prepared from four.
Next, put the dish in a preheated oven. The temperature should be at least two hundred degrees, and the cooking time - thirty minutes.
Then leave the dish for ten minutes, so that it cools down a little. We cut it with a sharp knife into portions, decorate with parsley and serve on the table with a Greek salad.
It turns out a kind of dish for the preparation of which you need to spend a lot of time. But "Lasagna Bolognese" will be able to please the whole family and guests with its unique and gentle taste.
Enjoy your meal!