Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, just lasagne, my way. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Just Lasagne, my way is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Just Lasagne, my way is something that I’ve loved my entire life.
Lasagne - my way. daniel r in the kitchen. My Way by Betty Bannerman Busciglio, a cooking teacher and former caterer. www.bettyskitchenfare.com When I first started making. So, if you are having lasagne in north Italy, it will have less tomato sauce (or no tomato sauce at all) than a lasagne prepared in south Italy where they use more tomatoes, and many other differences that I am not going to write about just now.
To get started with this recipe, we have to prepare a few components. You can have just lasagne, my way using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Just Lasagne, my way:
- Prepare 1 white onion finely chopped
- Get 1 carrot finely chopped
- Get 1 celery stick finely chopped
- Make ready 2 cloves garlic finely chopped
- Prepare 500 g beef mince
- Get 80 g smoked pancetta
- Make ready 200 mls red wine
- Get 1 tin quality chopped tomatoes
- Make ready 1 tbsp tomato purée
- Take 2-4 bay leaves (depending on size)
- Prepare 1 tsp chopped oregano
- Make ready sheets Dried pasta
- Take 300 ml creme fraiche
- Take 1 tbsp milk
- Take Parmesan and cheddar cheese for grating
- Make ready 1 ball mozzarella
- Make ready Nutmeg for grating
- Take A few fresh basil leaves
It saves a ton of time without sacrificing any flavor. Make sure to follow these tips. Often cooked with too much sauce, lasagne should be a sliceable pasta bake. We've used blanched dried pasta but you can use fresh egg pasta - just don't precook it.
Instructions to make Just Lasagne, my way:
- Add the onion, carrot, celery and garlic to a pan and fry in olive oil over a medium heat until soft
- Turn up the heat and add the pancetta and fry for 3 minutes. Then add the beef and fry until brown all over. Then add the red wine and cook until reduced by half.
- Add the chopped tomatoes, the tomato purée, the bay leaves, oregano, salt and pepper. Reduce the heat to low and cook for 2 hours. Check every 30 minutes and add water to keep the mixture loose.
- Once the ragu is cooked, preheat the oven to 180 degrees and then make the white sauce by mixing 2 handfuls of grated Parmesan cheese with the creme fraiche, 1 tsp grated nutmeg, 1 tbsp milk and a pinch of black pepper.
- Now prepare to layer the lasagne. Start with a thin layer of ragu (and a few chopped basil leaves), followed by a layer of pasta sheets, then a layer of white sauce and a sprinkling of cheddar cheese and/or some mozzarella. Repeat the layers until you run out of mixture (the final layer should be white sauce).
- Top the lasagne with a sprinkling of cheddar, Parmesan and mozzarella and place in the oven for 1 hour, until golden brown.
A lasagne is basically the same recipe as my Spaghetti Bolognese but I just don't add any carrots. I always put the lasagne sheets on first, I don't know if it makes a difference, it's just the way I do things. If there is a reason I should be doing it the other way around please do let me know. Your ingredient options when making lasagna are virtually endless. You can make vegetarian lasagna, a meat lover's lasagna, or lasagna with all the works, packed with your favorite seasoned meats, cheeses, and.
So that is going to wrap it up with this exceptional food just lasagne, my way recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
