Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, lasagne. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lasagne is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Lasagne is something which I’ve loved my whole life.
Read customer reviews & Find best sellers. We've got lasagne recipes to suit all tastes: Mary Berry's lasagna al forno recipe is the classic full-length version but she's also got a great quick lasagne recipe when you're short of time. Assemble the lasagne completely, then cool.
To get started with this particular recipe, we must first prepare a few components. You can cook lasagne using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lasagne:
- Prepare 1 tbsp olive oil
- Take 1 onion, finely chopped
- Prepare 1 medium carrot, diced
- Prepare 2 garlic cloves, finely chopped
- Prepare 500 g beef mince
- Take 1 tbsp tomato purée
- Make ready 1 jar lasagne sauce
- Get 1 tsp thyme
- Make ready 500 g pack fresh egg lasagne sheets
- Make ready 6-7 basil leaves
- Prepare Salt
- Prepare Pepper
- Prepare 250 grams ricotta cheese
- Make ready 2 cups shredded cheese
- Make ready For the bechamel sauce
- Take 500 ml whole milk 1 onion, halved 1 bay leaf 2 cloves 50g butter
Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal. Remove the foil and return to the oven. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce.
Steps to make Lasagne:
- Heat the oil in a large saucepan. Add the onion and cook over medium heat for 3 mins, stirring occasionally, until softened. - - Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
- Stir in the tomato purée and cook for 1 min, mixing in well with the beef. Tip in the pasta sauce. Add salt, pepper and basil leaves, stir to mix. Simmer with the lid on for 20 mins.
- Make the bechamel sauce. Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins. - - Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste form – this is called a roux. Continue cooking for 2 mins.
- Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously until the sauce has thickened. Season to taste.
- Heat oven to 180C fan. To assemble the lasagne, ladle a little of the sauce into the bottom of the casserole dish, spreading the sauce all over the base. Place a few sheets of lasagne on top of the sauce overlapping to make it fit, then spread white sauce, top with drops of ricotta cheese. Repeat with a further 3 layers of sauce, pasta, bechamel and ricotta, finishing with a layer of pasta.
Once the dish has cooled completely, transfer it to an airtight, freezer-safe. Lasagne is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let. Gently heat the oil in a large frying pan with a lid. Cover with another layer of lasagne sheets, top with half the remaining white sauce, then all the remaining red sauce.
So that’s going to wrap this up for this special food lasagne recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
