Another dish of Italian cuisine, so loved in Russia, is lasagna. And here, the innovations of the Russian hostesses were not without. In principle, that pizza, that lasagna - these are dishes with which you can and should experiment. However, there is still an original lasagna recipe which comes from Italy itself.
Regarding the preparation of this dish there is always a lot of controversy. Someone thinks that the main thing is sauce, someone is sure that the main thing is dough. And everyone is right in his own way. After all, exquisitely prepared sauce can give the dish a special piquancy, and the ingredients included in the composition can make several independent interesting dishes from one ordinary lasagna.
Of course, there is a traditional dish or lasagna a classic recipe which all Italian chefs know from the cradle. But it can also be prepared according to an individual recipe, because the main thing here is still the sauce. And for starters, I want to offer recipes for two types of sauce for making classic lasagna. For example, it is meat sauce and Bechamel sauce.
For meat sauce you will need:
4 tablespoons olive oil, 1l onion, 1 clove of garlic, 400gr tomato in its own juice, 300gr ground beef, 1 carrot, 150gr ham (better cut into thin strips), 2 celery stalks, 1 tbsp. dry red wine and spices to taste.
For Bechamel sauce:
2 tbsp. milk, 2 tablespoons flour, 1 bay leaf, parmesan cheese, 100g sl. Oils, a little nutmeg, 250g lasagna leaves and salt to taste.
Cooking:
Bechamel sauce. In a butter melted in a pan, fry the flour a little. First you need to boil the milk and add the bay leaf and nutmeg to it, then let the milk stand for 10 minutes. Then pour the milk into the flour with a thin stream (remove the bay leaf before) stirring constantly, while the pan continues to heat and, bringing the mixture to a boil , you can consider it ready.
Meat sauce. Take a small bowl or pan with a thick bottom and heat the oil in it. Add garlic and onion to this oil (chop finely) and simmer it all over low heat until the onion becomes clear. Then you need to add chopped straws, celery and carrots and simmer for about 5 minutes. Then add the ham and minced meat and simmer until the mass has a light brown color. The next step, add the wine and simmer another 10 minutes. And finally, at the very end, add the chopped tomatoes (along with the juice). Simmer all this until tender on low heat, no more than 40t minutes.
And finally, the cooking process itself. And so, the lasagna recipe for cooking is very simple. We take the dishes in which you will bake lasagna, pour a little meat sauce on the bottom and cover it with sheets of lasagna (dry). The next layer is again the meat sauce, then the bechamel sauce and grated parmesan. Then again climbing, and so on until the meat sauce comes to an end. It is desirable to lay the last layers with lasagna, bechamel and parmesan. Cooking time about 40 minutes at a temperature of 180 degrees.
Bon Appetit! It turns out a very tasty dish.
Not everyone knows that in a dish such as lasagna, the recipe for cooking can be different and you can cook it with vegetables, and with seafood and meat - for every taste. However, for me the most delicious and satisfying one is lasagna meat recipe which I want to bring to your attention.
As in the previous version, two types of sauce will be used here, Beschamel and Bolognese already known to us. How to cook Bechamel, we already know, but with Bolognese a separate conversation.
This sauce is one of the most popular in Italy, with it often cooked not only lasagna, but also pizza, pasta and much more. Of course, there is no single recipe for its preparation, but still the basics are always maintained. I offer one of the most traditional cooking options for this sauce.
For this you need: 900g of minced meat (better than beef), 700g of tomato puree, 1 carrot, 0.5 large onion, 100g of bacon, 450g of cheese (preferably Mozzarella), half a glass of red wine, olive oil and Parmesan cheese.
Cooking:
Let's start with the Bolognese. Considering that he will languish for about 4 hours, then we can do the rest during this time. So, Bolognese.
Cut the bacon into cubes and fry with carrots and onions, then add the minced meat and wine and mix everything thoroughly (cook everything over low heat). Add tomato puree and salt. Then cover the resulting mass with a lid and simmer for 2 hours. The sauce is considered ready when all the liquid has evaporated.
Well, the most crucial moment is the collection of dishes.
Sheets of lasagna must first be boiled until half cooked and dried. Well, as in the previous recipe: In a greased form, lay in layers the Béchamel sauce, lasagna sheets , Bolognese. It is desirable to lay all these layers with grated cheese and spill with a small amount of white sauce. In the end, layer the cheese and into the oven for 30 minutes, at a temperature of 180 degrees. And now, the delicious lasagna recipe which you already know is ready! Try to cook, you will not regret it. This is delicious!