Lasagna with meat / Bolognese - I used to believe that it is very difficult to make good lasagna and that the process is long and complicated, but this is only the case when you make it for the first time, the second time it is easier. Now I'm so used to making them once a month. I advise every housewife to try making them at least twice 🙂
Lasagna with meat / Bolognese - Ana Vuletić - Recipes and Cookbook online
Lasagna with meat / Bolognese - I used to believe that it is very difficult to make good lasagna and that the process is long and complicated, but this is only the case when you make it for the first time, the second time it is easier. Now I'm so used to making them once a month. I advise every housewife to try making them at least twice 🙂
Lasagna with meat, ingredients:
- 1 package of lasagna crusts (about 12 crusts)
- 350 g of mixed minced meat
- 1 piece of onion (1 large head, or two smaller ones)
- 1 bottle tomato extract (mild)
- landing
- flour
- milk
- spices
- parmezan
- mozzarella (or cheese - optional)
Lasagna with meat, preparation:
- I immediately take out everything that I'm going to use and heat a small bowl with water in which I'll dip the skins to soften them before stacking them.
- Red sauce/Bolognese sauce: In a deep pan or wok, pour olive oil if you have it to cover the bottom, if not, just plain. Add the onion to give it a little color (I also add a little baking soda here while frying the onion so that it goes down easier on the stomach).
- Add minced meat and fry until it acquires color. Add spices: vegetables or salt, ground pepper, basil, oregano, parsley. ps If you use pre-seasoned tomato sauce, take into account how much seasoning you will add.
- Mix everything and add tomato sauce. Let it simmer a little while stirring so that it comes together and doesn't splatter, and remove from the heat.
- White sauce/Béchamel: In a small saucepan, make a béchamel sauce (not too thick) from about 1/2 milk. In a small saucepan, add oil to cover the bottom. Heat the oil and add the flour until it is combined with the oil and mix until it gets a yellow color. Add the entire amount of milk immediately and slowly mix until you get a thicker mass, but do not overdo it because you need to spread it on the skins over the red sauce. It is better to leave it a little thinner, because as it cools it will gain in density. Optional: You can add Mozzarella or some cheese to the hot sauce for a fuller taste and stir to melt and combine.
- Now that everything is ready, choose a deep dish in which to arrange the lasagna. If you choose a narrower one for 2 lasagna crusts, it will be taller and juicier, and count on having an excellent portion for 4 people. If you choose a tray that is wider and shallower, then you will arrange 4 crusts, which means that they will be much thinner. I personally like to arrange two in height.
- Before layering, dip each crust in warm water to soften and arrange a row of crusts, then a row of red sauce, then a row of béchamel on top, then again crusts and so on until the last crust, so that you use up all the red sauce and have white sauce left over the last crust.
- In most recipes you will find that you need to get rid of the oil, but my advice is to pour it all in and use it all up so that the lasagne is not dry.
- Spread the béchamel sauce over the back crust and here again you can optionally add some of the melted cheese. If your oven burns hotter so that the white sauce doesn't burn, you can leave one spoonful of red sauce to mix in, which I personally never do.
- You will find in some recipes to add Parmesan right away - don't, it will burn.
- Leave the parmesan in a bowl aside for everyone to add as they wish, because it serves to sweeten the lasagna additionally.
Tips:
- It is always better to make them milder and put more Parmesan, than too strong because they are quite heavy for the stomach, so you should not overdo it with spices.
- You can also use vegetables instead of meat.
- It can be served as an appetizer or as a main dish, it depends on the portions. (my family and guests are mostly all fans, so it goes as a main course).
Ana Vuletic
Originally published: 12.12.2014.
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