Lasagna, which is considered a traditional Italians dish, has long become a dish for all lovers of Italian cuisine. It is served in traditional restaurants as a delicacy, although in fact it is quite possible to prepare it yourself at home.
Making a dough for lasagna sheets
It is best to use the premium flour in half with coarse flour for making sheets. Take 400 g of flour, sift it on the board with a mound, make a depression in its top. Pour in 4 eggs, 2 tbsp each. l. cold water and vegetable oil, salt. It is important to remember that for every 100 g of flour, you need to take 1 egg.
Knead the dough, knead until it sticks to your hands, but is smooth and elastic. Form a bun out of the dough, wrap it in plastic wrap and place the dough in the refrigerator for an hour and a half. Select the dough from the refrigerator and shape it into a loaf, then cut into pieces according to the number of layers of lasagna you want. Use a knife to form the sheets of the desired size. You can roll out a couple more sheets from the scraps.
Before use, immerse the dried sheets in boiling water for 2-3 minutes, and then pat dry on towels. This is done in order to restore elasticity to the sheets.
Lasagne filling
For the filling of lasagna, a wide variety of products are used, from meat and fish to vegetarian. Prepared with lasagna and with a sweet filling of fruits and nuts.
Take 500 g of fresh meat, mince it. Finely chop the onion and garlic and fry in vegetable oil. Add the minced meat to the onion and fry it lightly, season with salt and pepper and add 150 ml of red wine. Simmer the minced meat in wine until the alcohol evaporates. Then add mashed canned tomatoes and Mediterranean herbs (dry). As soon as the tomato juice begins to evaporate, remove the saucepan from the heat. Minced meat should be juicy and flavorful.
Sauces for soaking lasagna
To prepare it, take 200 ml of milk, divide it into two equal parts. Melt 50g butter in a saucepan and pour 100g flour onto it.
Fry the flour until creamy and pour in 100 ml of milk in a trickle, stirring the mixture vigorously all the time. Avoid clumping. Once the mixture is smooth, pour in the remaining milk, stir constantly, and as soon as the sauce begins to thicken, remove the saucepan from the heat.
Assembling lasagna
For baking lasagna, it is best to use rectangular ovenproof dishes with high sides.
Take a piece of butter and carefully coat the entire mold inside with it, put a little sauce on the bottom of the mold so that the bottom layer of the lasagna does not burn, put the first sheet of dough on the sauce, and on it the meat filling with a layer of no more than 2 cm.
Then, alternating, lay the layers of dough and minced meat. The top layer should be a dough sheet. Place the remaining sauce on top, level the sauce and sprinkle generously with grated Parmesan cheese.
In an oven preheated to + 20C, put a dish with lasagna and bake for 60 minutes.
