A very fast to prepare and very tasty lasagna, It proposes different version the classic Roman amatriciana: I called, with poetic license, ' lasagna alla amatriciana '. The sauce is the classic: Pillow, tomato, Onion, pecorino and pepper. Plus there's a little’ of bechamel to make more consistent the whole. I made and hand-pulled the sheets of egg pasta for lasagna (the recipe can be found here in basics) and I assure you that the flavor and texture are completely different from the dough ready, but of course that's fine also what you buy in the supermarket refrigerated displays. In both cases, you will need 5 sheets for 5 layers of lasagna.
Ingredients for a medium sized roaster (about 6 people):
- 5 sheets of lasagna, about 300 grams all over (If you want to make them at home click here on basics for the recipe)
- 250 grams of bacon in two thick slices
- 1 pound of fresh tomatoes or canned tomatoes
- 6 Tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- some flakes of butter to bake the lasagna
- 1 red pepper
- pecorino stagionato PDO as required
- 30 grams of butter
- 3 tablespoons of flour
- 750 milliliters of whole milk at room temperature
- little vegetable broth
Put in a large frying pan the onion, thinly sliced, red pepper chopped (Seedless) and the oil and sauté the all over a very low heat. Then add the Diced Bacon and Brown it until it turns Golden: remove it from the Pan and set it aside. Finally, pour into the pan with the tomatoes or, If you prefer, fresh peeled and seeded. Add salt and cook over high heat for 8-10 minutes, then add the bacon and let it warm.
For the bechamel, melt the butter in a saucepan over low heat, Add flour and stir with a wooden spoon until a thick roux and add flush little milk stirring, in order to obtain a creamy mixture without lumps. Add the remaining milk, Add salt and cook over low heat, stirring constantly, until the béchamel thickens. Mix 4 tablespoons of grated pecorino cheese sauce.
Preheat the oven to 180 degrees static. Put on the bottom of a baking dish lasagna bechamel and a spoonful of gravy in order to veil the Pan. Cover with a sheet of lasagna, rich tomato sauce and Bacon, a sprinkle of grated pecorino and a few tablespoons of bechamel. Then follow the same procedure for the remaining layers of lasagna, gravy, pecorino cheese and bechamel to conclude with one last layer of sauce and bechamel. Sprinkle with a few knobs of butter and even pecorino. Pour in the four corners of the pan a few tablespoons of vegetable broth, cover the pan with a sheet of aluminum foil and bake for 15 minutes. Then remove the foil and bake for 7-10 minutes to make a lasagna. Churning out, Let it sit for a few minutes and serve.
THE PAIRING: With this huge pot and taste strong recommend a red from Sicily. We chose the Cerasuolo di Vittoria Docg, produced by the farm COS, that younger vintages is characterized by scents of cherry and dried fruit, with a taste round and harmonious.