Lasagna is the favorite casserole of Italians. There are many options for its preparation, but the most popular lasagna is "Al Emilia", as professional cooks call it, the more popular name is "Bolognese" lasagna. Lasagna is popular all over the world, and there are many options for its filling. The dough is layered with a variety of sauces, meat stews, tomatoes, different types of cheese, mushrooms, spinach, artichokes and even seafood. Only one thing remains unchanged, according to the rules in real climbing there should be only four layers.
It is necessary
- - Parmesan cheese - 150 g.
- For egg dough:
- - wheat flour (premium grade) - 200 g;
- - durum wheat flour - 100 g;
- - chicken egg - 3 pcs.;
- - olive oil - 1, 5 tablespoons;
- - salt to taste.
- For the Pilati tomato sauce:
- - tomatoes in their own juice - 400 g;
- - shallots - 2 pcs.;
- - olive oil - 3 tablespoons;
- - garlic - 2 cloves;
- - dry oregano - 3 g;
- - fresh green basil - 4 branches;
- - water - 50 ml;
- - salt - to taste;
- - sugar - to taste.
- For the Bolognese meat sauce:
- - carrots -1 pc.;
- - shallots - 3 pcs.;
- - celery stalk - 1 pc.;
- - olive oil - 3 tablespoons;
- - fresh thyme - 3 branches;
- - minced pork - 180 g;
- - minced beef - 180 g;
- - dry red wine - 150 ml;
- - water - 50 ml;
- - Pilati tomato sauce - 200 g;
- - salt - to taste;
- - ground pepper - to taste.
- For the white Bechamel sauce:
- - shallots - 1 pc.;
- - butter - 60 g;
- - wheat flour of the highest grade - 1, 5 tablespoons;
- - cloves - 5 pcs.;
- - nutmeg - 2 g;
- - milk (fat content 3.5%) - 400 ml;
- - salt to taste.
Instructions
Step 1
The lasagne consists of sheets of dough and three sauces. Let's start with the test. Sift two types of flour into a deep container, break eggs, add extra virgin olive oil and a pinch of salt. Knead the dough with your hands and roll it into a ball. Cover the ball with foil and put it in the refrigerator for 20 minutes.
Step 2
In the meantime, let's get down to making the Pilati tomato sauce. Chop the shallots and fry in a pan in olive oil along with crushed garlic. It is important not to fry the vegetables, but to slightly warm and soften. Add a pinch of dry oregano and fresh green basil leaves. We mix. Next, add the tomatoes in their own juice and mix again. Pour in a little room temperature water and keep the Pilati sauce on low heat for 40 minutes, and then puree with a blender.
Step 3
While the "Pilati" sauce is ready, we proceed to the preparation of the meat sauce "Bolognese".
Grind the carrots, shallots and celery stalk in a meat grinder and fry the vegetable mixture in a saucepan in olive oil, evaporate excess moisture. Add a few sprigs of fresh thyme. Before adding the minced meat, take out the thyme, which has already managed to give its aroma to the vegetables. Add two types of minced meat to the stewpan: pork and beef and mix well. Pour in a little red wine, stir and wait until the bright smell of alcohol disappears. When the wine has evaporated, add a little water and simmer the minced meat with vegetables for 1, 5-2 hours. Add some of the Pilati sauce and simmer for another 10 minutes. Salt and pepper to taste.
Step 4
For the third Bechamel sauce, melt the butter in a frying pan, add the flour and start heating, stirring, until the mixture becomes homogeneous. In a saucepan, melt the butter, add the shallots, cut into small cubes, and heat slightly. Add cloves, nutmeg and mix. Pour in 400 ml of milk, bring the milk to a light boil and add the flour toss. Stir with a whisk and bring until thickened over medium heat. Remove from the stove, add salt to taste and stir.
Step 5
We take the dough out of the refrigerator and divide it into four parts. Roll each thinly and cut with a knife in shape. The lasagna sheets are ready. We lower each for 1, 5-2 minutes in hot water, the water should not be boiling, but hot, so as not to damage the sheets of dough. Then we put each leaf in a bowl of ice or cold water to stop the cooking process.
Step 6
Grease the lasagna mold with a thin layer of Bechamel sauce. Put a sheet of dough on top and grease it again with Béchamel sauce. Spread the Bolognese meat sauce in a thin layer with a spoon. Sprinkle with finely grated Parmesan cheese. Cover with a second sheet of dough and thus form four layers of the casserole. Top with lasagne with Béchamel sauce, then Pilati and generously sprinkle with grated Parmesan. We bake for 15 minutes in an oven preheated to 180 degrees.
