Lasagna is Italians' favorite casserole. There are many options for its preparation, but the most popular lasagna "Al Emilia", as professional chefs call it, the more popular name is lasagna "Bolognese". Lasagna is popular all over the world, and there are a lot of options for its filling. The dough is layered with a variety of sauces, meat stew, tomatoes, different types of cheese, mushrooms, spinach, artichokes and even seafood. Only one thing remains unchanged, according to the rules in this climbing there should be only four layers.
Pick your recipe
You will need
- - Parmesan cheese - 150 g.
- For egg test:
- - wheat flour (premium) - 200 g;
- - durum wheat flour - 100 g;
- - chicken egg - 3 pcs.;
- - olive oil - 1.5 tablespoons;
- - salt to taste.
- For Pilati Tomato Sauce:
- - tomatoes in their own juice - 400 g;
- - shallots - 2 pcs.;
- - olive oil - 3 tablespoons;
- - garlic - 2 cloves;
- - oregano dry - 3 g;
- - fresh green basil - 4 branches;
- - water - 50 ml;
- - salt - to taste;
- - sugar - to taste.
- For meat sauce "Bolognese":
- - carrots -1 pc.;
- - shallots - 3 pcs.;
- - celery stalk - 1 pc.;
- - olive oil - 3 tablespoons;
- - fresh thyme - 3 branches;
- - minced pork - 180 g;
- - ground beef - 180 g;
- - dry red wine - 150 ml;
- - water - 50 ml;
- - Pilati tomato sauce - 200 g;
- - salt - to taste;
- - ground pepper - to taste.
- For the white sauce "Bechamel":
- - shallots - 1 pc.;
- - butter - 60 g;
- - premium wheat flour - 1.5 tablespoons;
- - cloves - 5 pcs.;
- - nutmeg - 2 g;
- - milk (fat content 3.5%) - 400 ml;
- - salt - to taste.
Instruction manual
1
Lasagna consists of sheets of dough and three sauces. Let's start with the test. We sift two types of flour into a deep container, break the eggs, add extra virgin olive oil and a pinch of salt. Knead the dough with your hands and roll it into a ball. We cover the ball with a film and put it in the refrigerator for 20 minutes.
2
In the meantime, we’ll start cooking the Pilati tomato sauce. Grind shallots and fry in a pan in olive oil, along with crushed garlic. It is important not to fry the vegetables, but slightly warm and soften. Add a pinch of dry oregano and fresh leaves of green basil. Mix. Next we add the tomatoes in our own juice and mix again. Pour a little water at room temperature and keep the Pilati sauce on low heat for 40 minutes, and then mashed with a blender.
3
While the Pilati sauce comes to readiness, we proceed to the preparation of the Bolognese meat sauce.
Grind carrots, shallots and a stalk of celery in a meat grinder and fry the vegetable mixture in a saucepan in olive oil, evaporate excess moisture. Add a few sprigs of fresh thyme. Before adding the minced meat, take out the thyme, which has already managed to give its flavor to the vegetables. Add two types of forcemeat to the stewpan: pork and beef and mix well. Pour a little red wine, stir and wait until the bright smell of alcohol disappears. When the wine evaporates, add a little water and simmer the minced meat with vegetables for 1.5-2 hours. Add part of the Pilati sauce and simmer for another 10 minutes. Salt and pepper to taste.
4
For the third Bechamel sauce in a frying pan, melt the butter, add the flour and begin to warm, stirring, until the mass becomes homogeneous. In a stewpan, melt the butter, add shallots, chopped into small cubes, and slightly warm. Add cloves, nutmeg and mix. Pour 400 ml of milk, bring the milk to a light boil and add the flour passer. Stirring with a whisk, we bring to a thickening over medium heat. Remove from the stove, add salt to taste and mix.
5
We take out the dough from the refrigerator and divide it into four parts. Each thinly rolled and cut with a knife in shape. Lasagna sheets are ready. We lower each one for 1.5-2 minutes in hot water, the water should not be boiling, namely hot, so as not to damage the dough sheets. Then we lower each sheet in a bowl with ice or cold water to stop the cooking process.
6
Lubricate the lasagna pan with a thin layer of Bechamel sauce. Put a sheet of dough on top and grease again with Bechamel sauce. We distribute the Bolognese meat sauce with a spoon in a thin layer. Sprinkle with Parmesan cheese grated on a fine grater. Cover with a second sheet of dough and thus form four layers of casserole. Lubricate the top with lasagna sauce Bechamel, then Pilate and generously sprinkle with grated Parmesan. We bake for 15 minutes in the oven, heated to 180 degrees.
