Real Italian lasagna can be tasted not only in the restaurant! Cooking this masterpiece of Italian cuisine at home is completely real and not so difficult. This recipe describes the entire process of making lasagna, including working with the dough. You can also shorten the cooking time by purchasing ready-made dough sheets.
It is necessary
- For the test:
- - 4 eggs;
- - 250 g flour;
- - 1 pinch of salt;
- - 1 teaspoon of vegetable oil;
- For the Bolognese sauce:
- - 600 g mixed minced meat;
- - 5 tomatoes;
- - 2-3 onions;
- - 100 ml of dry wine;
- - 1, 5 Art. tablespoons of butter;
- - 2 cloves of garlic;
- - salt;
- - spices: ground pepper, basil greens (can be replaced with parsley);
- - olive oil (or any vegetable oil) - 3-4 tbsp. spoons.
- For the Bechamel sauce:
- - 100 g flour;
- - 1 liter of milk;
- - 100 g of butter;
- - salt, ground pepper.
- For powder:
- - 50 g of hard cheese.
Instructions
Step 1
First, prepare the Bolognese sauce. Rinse the tomatoes, peel them and grind them in a blender (or grate them) until puree. Chop the onion into small cubes, grate the garlic or finely chop it. Place vegetable and butter in a frying pan and heat. Then we send the onion there and lightly sauté until soft. Add half the garlic and fry a little more. Then remove the onion and garlic from the pan, leaving the oil in it. Put the minced meat in the butter and fry until tender, stirring constantly. Then we return the onion and garlic, add the tomato puree and wine. Stir, cover with a tight lid and simmer for 40-50 minutes over low heat. To the finished sauce, you will need to add the rest of the garlic, as well as chopped herbs.
Step 2
Meanwhile, knead the dough. Pour the flour into a bowl, collect it in a slice and make a depression in the middle. Pour eggs into it, pre-mixed until a uniform color. Add vegetable oil, salt, and then knead the tough dough. Then we put it in the refrigerator for half an hour.
Step 3
Cooking Bechamel sauce. Add flour to the melted butter, mix. We remove the pan from the heat and begin to gradually add cold milk, constantly stirring the mixture. You should get a homogeneous consistency of semi-liquid sour cream. If lumps have formed, spin the sauce in a blender or pass through a sieve.
Step 4
We take the dough out of the refrigerator and roll it out thinly. The sheet thickness should not exceed 3 mm. Cut the sheet into rectangles according to the size of the shape in which we will bake the lasagna. It is better to cook the sheets in a large saucepan. Boil water, dissolve 1 tablespoon of salt and vegetable oil in it. Throw 3-4 sheets of dough into the water and cook until half cooked - on average 3-4 minutes. We spread the sheets on a towel to dry.
Step 5
We start spreading the lasagne. The oven can be pre-heated to 180 degrees. First, grease the form with Bechamel sauce (1-2 tablespoons). Then we put a sheet of dough. Lay out a layer of Bolnese sauce on top, then Béchamel again, then a leaf again - repeat the sequence until we reach the top of the mold. Sprinkle the topmost leaf with grated cheese. We bake lasagna in the oven for 40-50 minutes - until golden brown.
