Recently I asked you to select a recipe for my next cuisine entry by voting for it. The participation in this vote was sadly not very high. The Italian Lasagna in my modified version made the race and the poll remains open, so you can still chose and I can estimate tendencies.
First of all, what do we need for a proper lasagna? Here you got all the ingredients on a glance. It’s quite a lot isn’t it…
A tasty sugo al ragu, prepared with red wine, which is better known as bolognaise sauce, but the Italian distincts on this used term bolognaise, if you know what you are talking about or not – For veggies you can use all kinds of vegetables as replacement for the meat, I could imagine mushrooms are great as well, just try it, be creative!
A sugo béchamela, which you probably better know as béchamel sauce. This is the white sauce, which is responsible for the creaminess of good lasagna.
Plates for lasagna, 2 kinds of cheese, mozzarella and parmigiano reggiano, and some spices, italian herbs, salt, pepper, a chili, garlic and fresh parsley.
Sugo al ragu
Since I offered the recipe for sugo al ragu as a stand-alone recipe for all kinds of use, for example as sauce for your pasta, I will get more into detail here.
- basic ingredients for nearly every European recipe of mine: olive oil, salt, pepper
- ground beef, 500 g for a big casserole which will yield six portions of lasagna
- fine sliced onions, take two small ones or a big one
- tomatoes, around 5 – 6 for about 1 L of sugo and 2 spoons of tomato paste – you can take the binned tomatoes in one piece, they are great as well
- 2 – 3 grated carrots
- all the spices and red wine
OK, it’s quite easy. Put the sliced tomatoes in a high jar, add about 125 mL of water – you need it for getting the plates cooked, add the tomato paste, some garlic in fine slices, 1 – 2 teaspoons of the italian herbs, 1 spoon of salt, pepper and a crushed chili. You purée everything to a homogenous sauce and put it aside.
In a pan you heat some olive oil, glaze the onions, then add the meat and roast it with the onions until it becomes slightly dark and you can smell the roasted aroma – in America until all the water is gone which is in the meat (we don’t have those issues in Europe), otherwise it won’t darken. When the meat turns dark, put the grated carrots and roast everything for another 5 min. under continuous stirring.
Then you quench with red vine, take a good glass, like 250 mL and leave it cook, until the liquid is gone again, before you put the tomato purée, which you prepared like described above. You leave this preparation cook for at least 30 min. at low heat and stirr from time to time. The obtained sauce is perfect for individual pasta sauce when you leave it stand over-night, for the lasagna you can use it right away.
This one might be a little tricky without the knowledge about the behaviour of the ingredients.
- 500 mL of milk and 250 mL of water
- a good small bowl of flour
- about 100 – 150 g of butter (I prefer if it is not too greasy)
- salt and pepper
First of all put about 500 mL and 250 mL of water in a pot and add a good bowl – one of the smaller ones for breakfast – of flour. Don’t take too much, it is better to take less in the beginning and add some later, since you can’t undo “too much”. Important: The milk & water mixture has to be cold, while you add the flour, otherwise the flour starts gelling immediately due to its content of starch. If you make this mistake, you have big chunks of flour which do not desintegrate anymore! Add it while everything is cold and stirr strong to obtain a homogenous suspension which will be quite liquid by that time. Then start to heat and observe the increase of viscosity – in the end it has to be quite viscose, like a waffle or pancake dough. If you have to add flour later to obtain this consistency, add it through a sieve under permanent stirring. Add the butter in fine slices when you observe the increase of viscosity and stirr as long as the whole preparation needs to cook for a short moment and until all the butter is gone. You have the bechamela – spices can be added during the whole time.
Prepare the lasagna layer by layer
Since you got all the different ingredients now, start putting the plates into the casserole. A first layer, with some water, as bottom (see above). Then in equal portions bechamela and sugo as a layer.
Add parsley and grated parmigiano reggiano as much as you want, before you put the next layer of plates. The next layer of plates has to be pushed quite strong onto the last one, this makes sure the consistency of the lasagna is good. And if you are done with layering, put the mozarella on top and the readily prepared lasagna into the oven for about 45 min. at 180°C, while you can increase the heat after 30 min. for the last 15 min. to 250°C for roasting the cheese. Done, enjoy it best with a glass of red wine!
The next recipe is due next month, if your input is big enough maybe in twoo weeks. Just make a selection by voting from the older entry you find here.