Traditional (as possible) Lasagna

This lasagna recipe is easy to make and uses cheap everyday ingredients to create a delicious dish. Im not going to lie to you and say this is quick because it isn't, but it's worth every minute when you taste the final product. This lasagna recipe does contain alcohol, and substitutes are included making this recipe accessible to everyone. 

Here’s the recipe

Ingredients - 

Meat Sauce -

2 Tbsp (40ml) - Olive Oil
1 1/2 - Brown (Yellow) Onions, Diced
1 - Celery Rib, Diced
2 - Carrots, Diced
500g (1.1lb) - Beef Mince
500g (1.1lb) - Pork Mince
1 Cup (250ml) - Red Wine
1.2kg (2.1lb) - Canned Diced Tomato or Passata 
1 Cup (250ml) - Beef Stock or Water 
Provolone Cheese, Freshly Grated To Taste
Mozzarella 
Pecorino Romano or Parmigiana Reggiano , Freshly Grated To Taste 
Fresh Lasagne Sheets

Bechamel Sauce (White Sauce)

800ml (800g) - Full Fat Milk
90g (3.1oz) - Unsalted Butter, Cubed
90g (3.1oz) - Plain All-Purpose Flour, Sifted
1/2 - Brown Onion
2 - Bay Leaves (Dried)
3 - Whole Cloves
1/4 tsp (0.2g) - Ground Nutmeg 
50g (1.5oz) - Parmigiana Reggiano, Freshly Grated

Here’s the Method - 

Heat the olive oil in a large pot over medium-high heat. Once hot, add in the onion, carrot, celery and a pinch of salt and sauté for 8 minutes, stirring frequently. Add the beef or veal mince and pork mince and cook, breaking it up for 8 minutes. 

Pour in the red wine and allow to cook for 5 minutes or until reduced by 2/3rds and check and adjust seasoning levels. Add the crushed tomatoes or passata and mix well. Bring the sauce to a simmer and place on a lid. Reduce the heat to low and cook for 1 1/4 hours, stirring occasionally. 

After 1 1/4 hours, remove the lid and stir well. Check and adjust seasoning levels and add in the beef stock or water. Mix well and cook with the lid off for 45 minutes, stirring occasionally. Remove from the heat.
 
Bechamel Sauce -

To create an onion cloute (pique), with 1/2 a brown (yellow) onion, place the bay leaves onto the onion & use the cloves as nails to pin the bay leaves on. 

Pour the milk into a saucepan, add the onion cloute (pique), and place over medium heat allowing the milk to come to a Luke warm heat. Remove from the heat and remove the cloute (pique). This can be saved and used in a stock. 

Melt the unsalted butter in a separate saucepan over medium heat, then add in the flour. Mix well to create a roux and cook for 2 minutes, mixing frequently to avoid burning. 

Add two ladles of warm milk into the roux, mixing it until fully incorporated before adding more. Repeat until all the milk has been added. Once smooth, remove from the heat. Grate in fresh parmesan cheese & season to taste. Mix the parmesan cheese into the sauce, allowing it to melt. 

Assembling The Lasagna -

Preheat oven to 180°c - 350°f. Grease a large baking dish with butter or oil (recommended size 30cm x 20cm).
 
Spoon 1 to 2 ladles worth of sauce into the bottom of the tray & spread it out evenly. Place over the lasagne sheets to cover the sauce. Don't allow them to overlap much. Pour over one ladle worth of bechamel sauce, spread it around evenly & cover the lasagne sheets entirely. Repeat the process with meat sauce, lasagna sheets & bechamel, finishing with bechamel on the top. Grated cheese can also be added in-between layers.

Cover the lasagna with aluminium foil, bake in the oven for 25 to 30 minutes, and remove. Carefully peel off the foil and grate over enough pecorino Romano or parmigiana to cover. Place back into the oven for 10 minutes or until golden. Remove and let cool before serving. 

Serve on plates or in bowls with salad and garlic bread or on its own. Garnish with basil. Dig in. 

#pasta #lasagna #lasagne

Видео Traditional (as possible) Lasagna канала Chef Jack Ovens