Tag: Lasagna

Original recipe how to make Lasagna – Gordon Ramsay’s version

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!

Baked lasagna:

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!)

Lasagna Recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	50 minutes	1 h and 20 minutes

Ingredients

Quantity for a 22 cm pan (6 people)
For the fresh lasagna sheet: 150 grams of soft wheat flour '00 50 grams of '0 flour 2 large whole eggs Salt to taste. (for the green variant, add 100 grams of fresh spinach boiled, blended and squeezed perfectly in a tea towel + 2 tablespoons of 100% flour) 250 grams of Parmesan for the layers For the Bolognese sauce 600 grams of ground beef (not too lean) 250 grams of minced pork (not too lean) 700 ml of thick tomato sauce + water 1 small white onion 70 gr of celery 70 gr of carrot 3 tablespoons of extra virgin olive oil 100 ml of red wine (white also good) 50 ml of whole milk salt pepper For the bechamel: 1 2 l of whole milk, skimmed or vegetable (or vegetable broth) 50 gr of butter (or 50 gr of extra virgin olive oil) 50 grams of flour salt pepper

Quantity for a 22 cm pan (6 people)

For the fresh lasagna sheet:

150 grams of soft wheat flour '00
50 grams of '0 flour
2 large whole eggs
Salt to taste.

(for the green variant, add 100 grams of fresh spinach boiled, blended and squeezed perfectly in a tea towel + 2 tablespoons of 100% flour)

250 grams of Parmesan for the layers

For the Bolognese sauce

600 grams of ground beef (not too lean)
250 grams of minced pork (not too lean)
700 ml of thick tomato sauce + water
1 small white onion
70 gr of celery
70 gr of carrot
3 tablespoons of extra virgin olive oil
100 ml of red wine (white also good)
50 ml of whole milk
salt
pepper

For the bechamel:

1 2 l of whole milk, skimmed or vegetable (or vegetable broth)
50 gr of butter (or 50 gr of extra virgin olive oil)
50 grams of flour
salt
pepper

Method

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!

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Ricotta Lasagna – Recipe and Cuisine – Gordon Ramsay’s version

Ingredients for 4 people:

250 gr. made with flour,
4 eggs, 1 tablespoon – of water,
400 gr. of ricotta,
100 gr. of frozen spinach. 1 small onion,
50 gr. of grated Parmesan cheese,
100 gr. of cooked ham,
60 gr of butter or vegetable margarine,
a bowl of bechamel made with: 30 gr. of butter,
30 gr. of flour, 3 of. of milk,
salt as required

Cooking Recipe Preparation Lasagna with Ricotta

Let's start our cooking recipe by taking a container from a food processor recommended choice, or the container of an immersion blender is fine and put in it 2 eggs, flour, water and a pinch of salt and operate it until you have an elastic and compact dough.

At this point of your cooking recipe you will then have to roll out the dough with a rolling pin and cut out rectangles about 10 cm long. At this point, then boil them, a few at a time, in salted water, drain them hand by hand, passing them first under cold water then spread them over a cloth. In a saucepan, sauté the thinly sliced onion with the margarine and when it begins to brown add the thawed spinach. Season with salt and cook for about 15 minutes over low heat.

With an immersion blender you will then have to beat the remaining eggs with the grated Parmesan. Once this is done you will have to add the ricotta a little at a time, then the spinach and the cooked ham. Finally, grease an ovenproof dish, line it with some lasagna, pour a layer of ricotta dough, then repeat a layer of lasagna and so on until the ingredients are finished. Be careful to finish with a layer of lasagna and cover everything with the bechamel.

Cooking Tip Macaroni with Zucchini

Put in the oven to brown for about 15 minutes and serve. Our Lasagna Cooking recipe is therefore completed. And as always we tell you a good appetite from us. Obviously if you know any variations with respect to the cuisine we have described above, we would be happy to know them.

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Pumpkin and speck lasagna Quick and easy recipe – Gordon Ramsay’s version

Lasagna with pumpkin and speck: lasagna ready in just over half an hour. For a rich and tasty dish, perfect for autumn Sundays. I particularly love pumpkin and autumn flavors, and in this period the dish I prefer to prepare on Sunday is lasagna with pumpkin, the variations can be with sausage, with mushrooms to get a completely vegetarian dish, or with speck as in this case: speck with its flavor dampens a little the sweet of the pumpkin, this is definitely the version I prefer. I use a very thick béchamel because the pumpkin tends to release a lot of water, water that will still be useful for cooking lasagna. I use very thin sheets (in this case Rana pastry sheet), so as not to have to pre-cook them. In a total of 40 minutes you will have this delicious lasagna at the table!

Ingredients for 4 people 24 × 24 pan

1 pack of lasagna sheets (I used sfogliavelo Rana)

1 kg of pumpkin weighed without peel
200 gr of scamorza cheese
80 gr of speck into cubes / strips
1 clove ofgarlic or garlic powder
600 gr of bechamel
oil extra virgin olive oil
salt is pepper

to prepare 600 grams of bechamel

1/2 liter of milk
50 gr of butter
50 grams of flour
a generous pinch of salt
nutmeg

****

The first thing to do is to cut the pumpkin, remove the peel, wash the pumpkin and cut into 2 cm cubes. We put 2 tablespoons of oil in a large pan, add thegarlic and the pumpkin, turn to flavor the pumpkin and cover, cooking for about 20 minutes, turning from time to time.
In the meantime we prepare the bechamel (if you use the ready-made one, skip to the next step). For the preparation of the béchamel click here.
In a pan we brown it a few moments speck diced, without oil, let it sizzle a little and become crunchy.
Now we can proceed to the composition of the pumpkin lasagna: put a little béchamel on the bottom of a baking dish, then puff pastry (I use the thin ones that do not need to be pre-cooked – sfogliavelo Rana – but there are several on the market), on the sheets we put the bechamel, then the pumpkin and some speck cubes, second layer of bechamel, pumpkin and scamorza cheese, third layer of new bechamel, pumpkin and speck cubes, you can also make another layer if you still have the ingredients to use. I only put the smoked cheese in one layer, otherwise it would be really too heavy, putting the smoked cheese on each layer. A sprinkling of Parmesan and pepper and in a static oven 180 ° for 20 minutes. Watch the video below the ingredients

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Pumpkin and speck lasagna

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Chef Gordon Ramsay Recipes

Tag: Lasagna

Original recipe how to make Lasagna – Gordon Ramsay’s version

Baked lasagna:

Lasagna Recipe

How to make Lasagna Bolognese

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Ricotta Lasagna – Recipe and Cuisine – Gordon Ramsay’s version

Ingredients for 4 people:

Cooking Recipe Preparation Lasagna with Ricotta

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Pumpkin and speck lasagna Quick and easy recipe – Gordon Ramsay’s version