The lasagna I'm a classic first course in the oven typical of Italian cuisine, In particular ofEmilia Romagna specifically of Bologna, for this you also call Lasagna with Bolognese. Based on a type of fresh egg pasta to shape of rectangles called precisely "Lasagna"; that come first assembled in a pan is stuffed in layers with meat sauce , Bechamel e parmesan; and finally baked in the oven, where all the ingredients bind between them giving life to a Mess appetizing and succulent! Beloved and known all over the world, here is for you Lasagna Recipe! With all advice, tricks is step by step photo who will explain to you how to make Lasagna at home, right like those of Grandma and the best Bolognese restaurants!
Like any traditional recipe, there are several regional variants and many versions ranging from Vegetarian lasagna to those with fish. What I give you today is there Original recipe of the Baked lasagna Bolognese typical emilian, taken from mine regional cookery book. It's about a easy preparation, albeit hardworking, you will need a some time available for the various steps. First of all make a very good one Bolognese sauce with quality ingredients and let it cook slowly. Then make the rectangles of fresh pasta by hand. You can choose a base of Green lasagna with spinach (as tradition dictates) or the egg classics . In the absence of time you can buy them in your trusted pasta factory. The secret for some Perfect baked lasagna is to assemble in a pan when i seasonings not liquid but creamy and very cold. In this way they will blend perfectly with the layers of pasta! let it rest and cool after cooking so that they can cut the slices smoothly! Just like the Cannelloni, the classic baked Pasta, the delicious Conchiglioni, Lasagne are the first course typical of feast days, Christmas, New Year, Sundays with family, birthdays, buffets! Yes they can prepare well in advance, both keep in the fridge ready to cook or Bake them the day before is warm up at the moment!
Neapolitan lasagna (with meatballs and mozzarella, typical of Carnival southern Italy)
Radicchio lasagna (version vegetarian without meat! )
Lasagna rolls ( ricotta and spinach, a delicious reinterpretation of the classic version!)
|Quantity for a 22 cm pan (6 people)|
For the fresh lasagna sheet:
(for the green variant, add 100 grams of fresh spinach boiled, blended and squeezed perfectly in a tea towel + 2 tablespoons of 100% flour)
For the Bolognese sauce
For the bechamel:
How to make Lasagna Bolognese
First of all, prepare the basis for the realization.
First of all the ragù following the procedure of the RAGU ALLA BOLOGNESE the ingredients are almost identical, you will find all the info with the step by step photos.
Then make the dough, following all the advice you find in FRESH PASTA and I recommend that you carve the rectangles directly to the size of your pan.
Finally, prepare the Béchamel by mixing butter or oil with the flour on the heat, slowly adding milk and stirring constantly until the mixture is soft and smooth. Finally salted and flavored. Cover with a contact film.
Once the bases are ready, cold you can assemble your lasagna.
Add 1 ladle to a pan with plenty of meat sauce then one or more lasagna sheets to cover the base:
Then add 2 ladles of meat sauce and a few spoonfuls of béchamel, finally add a sprinkling of Parmesan
Then add a new sheet of lasagna and continue following the order.
At the end cover with 2 ladles of meat sauce, a few tablespoons of bechamel and finally a sprinkle of Parmesan.
finally cover the pan with aluminum foil, in this way the ingredients will blend perfectly without burning immediately.
Then bake in a hot static oven at 180 ° in the central part for about 30 minutes, after the indicated time remove the aluminum foil, transfer to the upper floor and let it cook for another 15 minutes. The last 5 minutes turn on the grill and raise to 200 ° to get the crust!
Remove from the oven and leave to cool for at least 15 minutes
Yours are ready lasagna in the oven!
You can keep it cooked in the fridge for 2 – 3 days, reheat at the moment or freeze!
Alternatively, you can prepare your lasagna well in advance and keep it in the fridge until it's time to cook it!