The taste of Italy is lasagna. If you at least once tried real lasagna, you could not help falling in love with it for the rest of your life and do not want to cook it yourself. If you are not afraid of the fact that the process is quite lengthy, then arm yourself with our recipe, the necessary utensils and food, and start the ritual. After all, in another way, making a divinely delicious dish called lasagna can not be called. It is so tender, rich, and exudes such aromas that the head is spinning from just the smell. Of course, if you often go to Italy and you have the opportunity to enjoy the lasagna cooked by the real masters of this business, then it's hard for you to surprise and for sure you have already mastered this dish. Otherwise, do not regret the time and good products, take advantage of the good mood and desire to please everyone you love, and arrange for them a real holiday of Italian cuisine. The main and obligatory components of lasagna are dough, bechamel sauce, tomato sauce and Parmesan cheese. The remaining ingredients can be considered secondary, but not less significant. Their composition depends on the type of lasagna, of which there are more than a dozen. It can be mushrooms, vegetables, seafood, fish, spinach, cheese, meat - anything that your fantasy can tell.
Ingredients:- Pork forcemeat 500 g
- Dough for lasagna 0.5 package
- Milk 1000 ml
- Butter 50 g
- Flour, wheat 50 g
- Ground nutmeg 1 tsp.
- Onions 1 pc.
- Carrot 1 pc.
- Red dry wine 5 tbsp. l.
- Cheese hard 200 g
- Tomato paste 2 tbsp. l.
- Olive oil 2 tbsp. l.
- Black pepper powder 1 tsp.
- Salt 2 pinch
- Step 1 For the preparation of lasagna with bechamel sauce, we need basic products such as minced pork, carrots, onions, lasagna dough, parmesan, wine, milk, butter and spices.
- Step 2 Let's start with the preparation of the sauce. Melt 40 g of butter in a large frying pan and add flour.
- Step 3 Fry the flour for 2-3 minutes, stirring constantly.
- Step 4 Leave half a cup of milk, the rest well to warm, but do not bring to a boil.
- Step 5 Pour in a little milk into the pan, stirring constantly. Keep on medium heat until the mass becomes homogeneous and thickens.
- Step 6 The mass should become homogeneous without lumps, thick as liquid sour cream (if the sauce still turned out with lumps - be sure to rub it through a sieve). Add the nutmeg, stir the sauce well and remove from heat.
- Step 7 Onion and carrots peeled and cut into small cubes.
- Step 8 Melt in a large frying pan the remaining butter and olive oil. Fry it with vegetables until golden brown.
- Step 9 Add the mince and fry all 2-3 minutes.
- Step 10 Then add the red wine, tomato paste, diluted in half a glass of cold water, salt well and pepper.
- Step 11 Leave to languish under the lid on a slow fire for 30-40 minutes, after about 15 minutes pour the remaining milk and continue cooking.
- Step 12 Cheese is rubbed on a coarse grater.
- Step 13 In the fireproof form, lay the sheets of the lasagna dough on the bottom. Before using the test, read the instructions for use on the package, as there are different types of dough and some of them require preliminary preparation.
- Step 14 Then a layer of minced meat.
- Step 15 For mincemeat, a few tablespoons béchamel sauce.
- Step 16 All generously sprinkled with cheese.
- Step 17 Close the dough sheets and repeat steps 14, 15 and 16. In the 15x20 cm form, 2 layers of filling and 3 layers of dough sheets are obtained.
- Step 18 Cover the top layer of the dough with a sauce and sprinkle well with cheese.
- Step 19 Bake the lasagna in a preheated oven for 180 minutes. 25-30 minutes.