The Most Superb lasagna Recipe
1. STEP 1: Bolognese sauce
Fry the diced bacon in a saucepan with olive oil. Add the celery, carrot, and onion – cut into small cubes – and brown well over very low heat.
Add the crumbled sausage meat and let it brown for a few minutes, stirring occasionally with a wooden spoon.
Add the ground beef and fry for a few minutes, stirring occasionally. Deglaze with the wine, cook until it is completely evaporated.
Add 2 glasses of milk and let it absorb through the ingredients. Add the tomato coulis, 2 glasses of water, salt, and pepper.
Cover the pan and simmer the sauce for 2 or 3 hours (the time depends on the type of fire, with a ceramic hob I cooked for 2.5 hours) over very low heat (the oil must remain all on the surface).
Degrease the sauce at the end of cooking: remove the oil left on the surface with a large spoon. Once cooked, remove the pan from the heat and reserve the ragu ‘warm.
2. STEP 2: Bechamel sauce
Melt the butter in a saucepan, add the flour in one go and mix well quickly so as not to form lumps.
Gradually, add warm or warm milk. Season with salt, add a nice grated nutmeg, mix and cook for at least 10 minutes.
Take off the heat and reserve the bechamel sauce in a bowl covered with cling film.
3. STEP 3: Preparation of the dish
Butter a Pyrex dish or an oven dish about 30×40 cm and set aside. Mix the ragu ‘with bechamel, to make a single sauce.
4. STEP 4: Assembling lasagna
Put a few spoons of this sauce on the bottom of the oven dish, and prepare the layers of lasagna in the following way:
put two squares of lasagna (or more depending on the shape of your baking dish), sprinkle with Parmesan cheese, put some hazelnut butter, go to the next layer:
ragu ‘/ bechamel sauce, lasagna dough sheets, again sauce, sprinkle with parmesan cheese, and then continue to the edge of the dish.
Cover the lasagna well with the sauce to prevent portions of dough sheets without sauce sticking together.
Finish the last layer with the sauce, sprinkle with Parmesan cheese and add some butter. Bake at 180 ° C (rotating heat – 200 ° for conventional heat).
Cook the lasagna 30 minutes covered with aluminum foil. At the end of this time remove the aluminum paper and continue cooking for 10 minutes, until the surface and edges of the lasagna have become crispy
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