It's wellknown that Italian food is one of the most popular cooking art in the world and Lasagna is the prime. Basic lasagna The Italian recipe calls for pasta, with laying ricotta cheese,ground veal or ground beef, and.tomato sauce over the top. People know that Lasagna is a very versatile dish, which can be changed and created in many variety taste and toping. Lasagna recipe is almost conventional to change bits and pieces in order to make it your own unique signature lasagna dish. Lasagna can be accomplished with small and various changes spices. You can add hot peppers, rosemary or thyme in different amounts to add a more defined taste experience. If you choose to use different meats or combinations of meats you will also be in for a splendid taste treat. You can also combine ground chicken, sausage and turkey in one lasagna dish. Or you may choose to add vegetables instead of meats to give the meal a vegetarian lasagna ( Vegetable Lasagna Recipe ) is always a suite recipe for a potluck at church or school. .One of the very convenient features of lasagna dishes is that they can be frozen for later use with ease. The cost of making Lasagna also very economical, so for a low budget recipe.. Lasagna will be a much welcomed mealtime addition to your family table.And remember from basic / classic lasagna, you can always improve to many variant of Lasagna Recipe
Here is my Easy Lasagna Recipe, and at the other side of my blog I give you many different taste of lasagna .. try and taste it.
Ingredients :
for the Bechamel Sauce
5 tablespoonful unsalted butter, plus 2 tablespoonful for the lasagna
0,5 cup all-purpose flour
4 cups whole milk
Pinch freshly ground nutmeg
1,5 cups tomato sauce ( recipe follows )
Salt and white pepper, to taste
0,25 cup extra-virgin olive oil
1 pound grated chuck beef
Salt and pepper, to taste
1,5 pounds ricotta cheese
3 eggs
1 pound lasagna sheets ( cooked al dente )
2 packages (10 ounces each) frozen chopped spinach, melted and squeezed dry
3 cups shredded mozzarella
0,25 cup freshly ground Parmesan
Method :
Preheat the oven to 375 degrees F.
for the Bechamel sauce:
Melt 5 tablespoonful of butter over medium heat, in a 2-quart pot. After it has completely melted add the flour and whisk till smooth, about 2 minutes
Step by step add the milk, whisking constantly to prevent any lumps from forming. Continue to simmering and whisk over medium heat till the sauce is thick, smooth and creamy, for about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon.
Take away from heat and add the nutmeg and tomato sauce. Stir till good combined and check for flavoring. Set aside and to cool wholly
In a saute pan, heat extra-virgin olive oil. Add the grated beef and season with salt and pepper. Brown meat, break up any large lumps,till it's no longer pink. Remove from heat and drain any excess fat. Set aside and to cool wholly
In a medium sized bowl, Mix the ricotta and eggs. Season with salt and pepper. Set aside
On the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Equally spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 0,5 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the last layer of pasta sheets and cover the top with the remaining bechamel, mozzarella and Parmesan cheese.
Cut the remaining 2 tablespoonful of butter into 0,25-inch blocks and top lasagna
Line a huge baking sheet with aluminum foil. Put lasagna dish on top, cover and put on the middle rack of the oven and bake till the top is bubbling, about 30 minutes.
Take away the cover and then continue to bake for further 15 minutes.
For the Simple Tomato Sauce :
0,5 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Salt and freshly grated black pepper
2 (32-ounce) tins crushed tomatoes
2 dried bay leaves
4 tablespoonful unsalted butter ( opti.)
In a large casserole pot or Dutch over, heat oil over medium heat. Add onion and garlic and saute till soft and semitransparent, about 5 to 10 minutes. Add celery, carrots and flavour with salt and pepper. Cooked till all the vegetables are soft, about 5 - 10 minutes.
Add tomatoes and bay leaves and keep simmer uncovered on low heat for 1 hour or till thick. Take away bay leaves and check for seasoning. If sauce still tastes sour, add unsalted butter, 1 tablespoonful at a time to round out the flavors.
Add 0,5 the tomato sauce into the bowl of a food processor. Process till smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. It remain till up to 6 months.
This classic lasagna recipe is ready to serve for 6
You can also find many variant o f Lasagna :
- Wild Mushroom Lasagna (Vegetarian Lasagna)
- Seafood Lasagna with Goat Cheese
- Lasagna di Pesce (Seafood Lasagna)
- Eggplant Lasagna (Vegetarian Lasagna)
Also check for my other Italian Recipe :
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