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Lasagna with meat sauce

by Ada Parisi
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Lasagna with meat sauce. Short but sweet and well combined ingredients: a thin egg puff, a grade and a soft sauce bechamel. My Bolognese Sauce (that is not a bolognese sauce) It is made according to the family recipe, with pork, beef and veal and bake for two hours at least: smells of Laurel, cloves, Juniper and red wine (good). The bechamel should be thick and dense. Is’ good that sauce and bechamel are lukewarm (or even cold) before dialing the lasagna: I always do at least 4 layers, then you need a high-sided baking pan.

You can compose the lasagna in the morning, cover with plastic wrap and store in refrigerator until ready to bake, or even deep crude preserving one month: When you decide to Cook, Bake at 180 degrees, covered with aluminum paper, without defreeze preemptively. I love baked pasta, and I suggest you have a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and to find some goodies that inspire.

Obviously, I suggest you prepare the pasta for lasagna with meat sauce at home: is incredibly easy to do and incomparably more good lasagna buy. The mess of lasagna is the classic Sunday dish, lunch with relatives and I always prepare myself to people who want to receive with love. I want to clarify that this is not the classic Emilian recipe for lasagna, but I promise that sooner or later I also those. Save the recipe and have a look also at Pumpkin lasagna and sausage, at lasagne with broccoli and smoked cheese, at lasagna with artichokes, Caciocavallo and saffron. Have a good day!

LASAGNE AL DOUBT '

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

250 grams of egg lasagne, fresh or dried (If you want to make the egg puff followed the recipe here on 'basics')

150 grams of grated Parmigiano Reggiano PDO

butter, to taste

FOR THE SAUCE ':

250 g of minced beef

250 grams of minced veal

250 grams of minced pork

a carrot

an onion

two stalks of celery

4 tablespoons tomato paste

750 ml of tomato puree

10 Tablespoons extra virgin olive oil

two cloves

a Juniper Berry

a bay leaf

salt and pepper

500 milliliters of red wine

FOR béchamel:

1 litre of full cream milk

80 grams of flour

60 grams of butter

salt to taste

Procedure

For the sauce, You can prepare it the day before: Finely chop carrot, onion and celery and let them wither in a pan with extra virgin olive oil for about 10 minutes. Combine in small doses the minced meat, browning it well before adding more. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat. Finally, combine the tomato puree, The cloves, the Juniper, laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time taste to see if you need to fix some more salt. Allow to cool completely, by covering it with plastic wrap in contact, then refrigerate.

For the bechamel (you can also find the recipe and video detailed recipe in the 'basics') melt the butter in a saucepan over very low heat. Remove from heat and add all the flour stirring until mixture is smooth and no lumps. Pour the milk, a little at a time, stirring until the liquid is completely absorbed before adding more. When you have paid all the milk put the saucepan over low heat and continue to stir continuously to prevent the bechamel will stick to the bottom. Season with salt. The sauce should not be too thick. Allow to cool completely, by covering it with plastic wrap in contact, then refrigerate.

Composition of lasagna: Preheat the oven to 180 degrees static. Spread a little sauce and béchas snbud in a baking tray and lay a first layer of lasagna. Cover with rich meat sauce, bechamel and grated Parmesan cheese, then continue with another layer of lasagne, meat sauce, bechamel and Parmesan cheese and so on to another layer until the end of the ingredients. The last layer must be made of ragout and béchamel sauce. On the surface put a few flakes of butter and cover the pan with a sheet of aluminium. Bake for 25 minutes and, at the end of the cooking time, pass the lasagna for a few minutes under the grill until you form a delicious crust. Leave to rest for 10 minutes before serving. Bon appétit!

Lasagna with meat sauce

MATCHING: This rich red deserves a prime meat with ripe fruit and a full. We suggest a Barbera d'Asti Docg. In this case, We chose the Vigna delle more of cascina gilli, belonging to the Consorzio di tutela vini d'Asti e del Monferrato. A wine with good structure that, at the same time, drink easily.

Lasagna with meat sauce

Lasagna with meat sauce

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10 comments

Joseph December 1, 2013 - 10:42

Since you are Sicilians, I recommend a variation that I'm sure you will like: Once cooked, you can add a piece of ragusan ricotta sauce, stirring until mix it well with meat sauce, which will then be used to garnish the lasagna. A bomb!!!

Reply
Sicilians creative in the kitchen December 1, 2013 - 16:54

Hello Joseph, Welcome and thanks for the advice, We'll definitely. Hello, ADA

Reply
Mimmo Modarelli April 18, 2013 - 16:15

When you can't beat the classic. The sauce you do habitually so Northern manner or for the specific recipe, maybe though is a modern acquisition is not in your tradition.

Reply
Sicilians creative in the kitchen April 18, 2013 - 16:20

Hi Mimmo! The sauce we do so always, When is a ground meat sauce for lasagna, but with this we do also the sauce to pies to little rings or baked pasta with Bolognese Sauce. Another thing is the meat sauce made with full touch and then wearing out the meat, We use for other recipes, or the meat sauce bolognese type that we do with milk.

Reply
Giulia April 18, 2013 - 15:30

Ahhh good good good! one dish that always wins and dominating our family Sundays! a hug!

Reply
Sicilians creative in the kitchen April 18, 2013 - 15:35

I wish I could eat them every Sunday!!!!

Reply
Not Only Sugar April 18, 2013 - 15:17

Ultra classical love lasagna.. I couldn't help it!!!

Not Only Sugar

Reply
Sicilians creative in the kitchen April 18, 2013 - 15:18

I could eat a whole Pan!!

Reply
conunpocodizucchero.it April 18, 2013 - 07:03

is a life that don't eat so “au natural” in the classic robe! who wants to!!!

Reply
Sicilians creative in the kitchen April 18, 2013 - 11:36

I think he's one of the traditional dishes that will never go out of style… :-)

Reply

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