Lasagne

4 comments
Hello, I'm back! I know it's been a while since I posted my last recipe, but I haven't been able to cook anything exciting lately. But today things have changed, cause today... I cooked Lasagne!


Oh yes! I know you love Lasagne too, who doesn't? I'm back with a classic recipe that's so simple and easy to make. This is the perfect definition of comfort food and it's great for cold weather.

I have to say I had some problems putting together this recipe cause some pictures of the process got lost, but I'll be as clear as I can with my explanations :)

 Let's start with our pasta. There's always the possibility of using fresh pasta (if you know how to make your own, great for you). I personally don't know (yet) how to make pasta from scratch, so for me there's always two possibilities when it comes to Lasagne: Regular dried pasta or 'Oven Ready' pasta. I usually stick to the regular, even if it's less practical, because I like more the results and consistency I get. But of course, both work pretty fine.


One of the most important components of this recipe is of course the Bolognese sauce. As you know, this is a meat- based sauce, so it's really important to get a good quality ground meat. You can either use beef or lamb cause they're the most flavorful.


And of course, you need some nice and fresh ripe tomatoes. The fresher your ingredients, the more flavorful and juicy your sauce will be. Stay away from dried or canned veggies.


The traditional Bolognese calls for carrots and celery, and I personally think it gives the sauce an amazing flavor. Cut everything finely and cook it with some olive oil until almost tender. Add the ground meat and cook until barely brown. At this point you want to add your pureed tomatoes.


Now, talking about cheese. Let's make something clear: Lasagne is not Lasagne without the creamy ricotta- spinach mix, and of course lots of fresh mozzarella on top. So please don't use the grated cheese you'll put on your pizza (am i being too harsh? Hope not).

It's really hard to find an authentic ricotta cheese, just try to stick to an italian brand.


I usually get Buffalo mozzarella and then slice it myself. I find it fresher and easier to handle.


Of course I don't have to explain you how to put a Lasagne together cause that's too easy! Just remember to start with a sauce layer before you put the first pasta layer. And the most important: The final layer must be cheese (a lot of it).

Cook it for about 30 to 35 minutes at 185ºC or until bubbly and golden brown.


Look at that! Don't you feel like having it for dinner tonight?


I hope you enjoy this recipe and give it a try!



LASAGNE

Preparation Time:  30 minutes
Cooking Time: 1 hour
Servings: 6 to 8 portions

Ingredients:

230 g.  lasagne noodles (about 12 pieces)
300 g.  buffalo mozzarella cheese (about 2 pieces)
Salt
Ground black pepper

For the bolognese sauce

500 g.  ground meat (beef or lamb)
5 to 6  ripe tomatoes
1/2 cup  tomato paste
2  medium onions
2  garlic cloves
1 to 2  carrots
2  celery stalks
2 cups  chicken or vegetable broth
Salt
Ground black pepper
Oregano

For the ricotta- spinach mix

250 g.  creamy ricotta cheese
1/2 cup  chopped spinach
Salt
Ground black pepper
*The recipe calls for 1 egg, I usually don't use it and the results are still great.

Preparation:

1. Start by boiling your pasta for about 8 minutes. You want it to be tender, but not completely cooked (it'll finish cooking in the oven).
2. For the bolognese sauce, slice the tomatoes and puree them. Cut garlic, onions, carrots and celery stalks into fine pieces. On a hot sauce pan, add olive oil and a bit of butter. Cook sliced vegetables until almost tender. Add the ground meat and cook until it starts to get brown. At this time you want to add your pureed tomatoes, tomato paste, chicken (or vegetable) broth and spices. Cook on medium high for about 20 minutes or until desired consistency.
3. For the ricotta- spinach mix, add finely chopped spinach into the ricotta cheese. Mix well and incorporate the salt and black pepper. The recipe calls for 1 egg, but I personally don't like to add it and the results are still awesome. You decide.
4. For putting the Lasagne together, start by a thin sauce layer, then cover with the first pasta layer, then again a generous sauce layer, then a nice and thick cheese layer, then pasta, then a generous ricotta- spinach layer, sauce, cheese, pasta, ricotta- spinach, pasta... and so on. Just make sure the first layer is sauce and the last one a thick cheese layer (top of the lasagna).
5. Cook for about 30 to 35 minutes at 185ºC or until bubbly and golden brown.
6. Enjoy! :)
Next PostNewer Post Previous PostOlder Post Home

4 comments:

  1. Hallo Mariana,
    Schön, dass Du wieder zurück bist. Lasagne sind auch bei uns oft am Speiseplan, Dein Rezept ist etwas anders als meines, sollte ich ausprobieren -
    liebe Grüße
    Hanna

    ReplyDelete
    Replies
    1. Liebe Hanna,
      Ich hoffe dass du dieses Rezept ausprobierst! Ich muss sagen dass, es richtig lecker ist!!
      Liebe Grüße!! :)

      Delete
  2. Liebe Mariana,
    das Rezept sollten wir mal zusammen kochen, es liest sich köstlich! Liebste Grüße von Martina

    ReplyDelete
    Replies
    1. Liebe Martina,
      Das werden wir machen!! Vielen Dank für deinen Kommentar
      Liebe Grüße!! :)

      Delete