Lasagna recipe, ingredients and method of preparation
Lasagna recipe it involves the preparation of dishes using wide crusts of pasta, alternately filled with sauces and various other ingredients.
The lasagna recipe originated in Italy, and is traditionally attributed to the city of Naples, where the lasagna recipe was first published in "Liber de Coquina", and where lasagna became a traditional dish. The traditional lasagna recipe is prepared from several layers of pasta, with sauce between the layers (ragu, béchamel...).
In other regions and outside Italy, it is customary to prepare lasagna with ricotta or mozzarella cheese, tomato sauce, using various types of meat (beef, pork or chicken), with the addition of various vegetables (e.g. spinach, zucchini , mushrooms and the like). It is not unusual to add wine, garlic, onion, and oregano. In all variations of the recipe, lasagna is baked in the oven or oven.
In Southern Italy, lasagna pasta is usually prepared using durum flour and water, and in the northern regions, where durum flour was not available, flour and eggs were used. Today in Italy it is customary to prepare lasagna from durum flour.
How to prepare lasagna, ingredients and method of preparation:
ingredients:
- 700 g of ground beef
- 500 g of sausage of your choice
- 2 cloves of garlic, chopped
- 2 cans of tomato pulp
- 2 tubes of tomato paste
- 2 tablespoons of dried parsley
- 2 tablespoons of dried basil
- 1 teaspoon of salt
- 3 cups of small, low-fat cheese
- 2 eggs, beaten
- 1/2 cup grated parmesan cheese
- 2 tablespoons of dried parsley
- 1 teaspoon of salt
- 500 g of shredded mozzarella cheese
- 1 package of lasagna crust
- (add 1/2 teaspoon of salt and 1 tablespoon of olive oil to the water in which the lasagna crusts are cooked)
<strong>Preparation: </strong>
- Fill a large pot with water and bring to a boil.
- Meanwhile, in a large skillet or pot, brown the ground beef, sausage, and garlic. The choice of sausage is up to you: the sausage should be fresh (do not put very dried sausages) and, depending on the taste, spicy or not. Fry on a medium heat until the mass acquires a light brown color. Drain off at least half of the frying fat.
- Add canned tomatoes (pelata pulp), tomato puree, parsley, basil and salt. After that, reduce the heat a bit and the sauce mixture should simmer for about 45 minutes while you work on the other preparation steps
- In a medium bowl, combine the cheese, beaten eggs, grated Parmesan, additional 2 tablespoons parsley, and 1 teaspoon salt. Mix well. Leave the mass aside.
- In the boiling void, cook the lasagna crusts until "al dente" (not overcooked).
Assembling the lasagna:
- Arrange the "al dente" lasagna shells to cover the bottom of the baking dish, and fold them over, if necessary. Sprinkle half the amount of cottage cheese over the lasagna crust. Distribute evenly. Add a layer of mozzarella cheese over the fine cheese. Sprinkle a little less than half of the meat mixture on top, then pour the sauce mixture over the top.
- Repeat this until you have a crust, and finish with the meat mixture and the sauce on top. Finally, sprinkle with a good layer of parmesan cheese.
- You can freeze lasagna made in this way, and they can stay in the refrigerator for up to two days, or you can bake them immediately in the oven at 180 C for about 30 minutes, and bubbles will appear on the top layer.
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