HOMEMADE LASAGNA BOLOGNESE

 


You can buy the lasagna ready-made, or you can simply roll the lasagna dough at home. The only difference from ravioli dough is that it requires more eggs as it will be boiled like a water pastry. If you are going to buy ready-made lasagna, check the quantity. For the square glass tray, you will need a minimum of 9 pieces, three on each floor. While some require pre-boiling, some can use ready-made lasagna as it comes out of the package. Pay attention to package warnings.

 FOR DOUGH:

  • 0,66 lbs FLOUR
  • 3 EGGS
  • 1 TEA SPOON SALT

 

BOLOGNESE SAUCE:

  • 1 ONION
  • 1 Grated CARROT
  • 2 CRUSHED GARLIC
  • Celery Leaf
  • 1,1 lbs MEAT
  • 1 TABLE SPOON TOMATO PASTE 1 GLASS TOMATO Grated OR PUREE ACCORDING TO THE SEASON
  • SALT PEPPER
  • 2 GLASSES OF WATER
  • BECHAMEL SAUCE:
  • 0.26 lbs BUTTER
  • 3 TEA GLASS FLOUR
  • 33,81 oz MILK
  • SALT
  • VERY LITTLE BLACK PEPPER
  • 1 TEA SPOON OF Grated nutmeg
 

ON THE lasagna

 

Grate cheddar or parmesan.

 

MAKING

 

Make a hard dough with flour, eggs and salt and let it rest. For the Bolognese sauce, start frying the minced meat and finely chopped onion in the pot, adding a little water will make it easier to crush the minced meat. When you change the meat, add the water and other ingredients and let it cook. How juicy your ground beef stays depends on the lasagna. If you are going to use ready-made lasagna that is not boiled, it is useful to leave the ground meat in a little water. For the boiled type of lasagna and the dough you make at home, a little more water should be absorbed, but it should never be so dehydrated that it is roasted. For the bechamel sauce, fry butter and flour and add milk little by little. Prepare a light solid sauce (because the ground beef is juicy). If it gets too thick, you can add milk, but there is no cure for a runny béchamel sauce. Let's go to the dough: Roll it out with a rolling pin (if you have a pasta machine, of course), 1 mm thick, throw it into salty boiling water, take it out after 1 minute and put it in ice water. Immediately pour on a drained and greased baking tray, add bolognase and bacamel. Do the same for 3 layers. It can be in 4 layers, but it is thick. The trick of the lasagna is that the ground beef and bechamel sauce are cold. If you add it while boiling, it makes the lasagna dough and dough. Add cheddar and bake in the oven heated to 356 degrees until the top is browned. In some recipes, they add the homemade lasagna without boiling it, but in the original Italian recipe, the dough is boiled and shocked.

 ENJOY YOUR MEAL

 

 


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