Sunday, January 17, 2010

How to prepare Lasagne

Lasagne are both a form of pasta in sheets and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce.
It’s not commonly known that lasagne is an ancient dish ,back to Ancient Roman time, called lagana .In Apulia lagana is the word used for the dough prepared with the rolling pin.
Till recently ,it was common to have lasagne as a family Sunday dish. They represented family warmth and family feeling. Grandma started on Saturday preparing the ragù and its perfume slowly invaded the home and then ,on early Sunday morning, she went on preparing the dough and dish .Nowadays preparation is sometimes much faster using already prepared lasagne pasta and sauces. It can be much faster to use ready-prepared lasha sheets, we would not suggest yiu the ready prepared ragù!
Each Regional cooking has diversified and developed its own type of lasagna , with variations in comparison to the original recipe. Some recipes call for more than one cheese, most often ricotta and mozzarella. Mozzarella is made in the south of Italy, so the use of these two cheeses is typical of lasagne made in Naples or further south. Lasagne al Ragù uses only Parmigiano Reggiano, ragù sauce and nutmeg flavoured béchamel sauce (besciamella). In Liguria pesto is typically used , and probably this gave the main idea for the modern creation of vegetarian lasagne.
for Bolognese sauce
200 g lean ground beef
50 g onion50 gr. Celery
3 spoonfuls of tomato
concentrate sauce
15 gr. butter
1 spoonful of oil
15 gr. dried mushrooms(optional)
white or red wine

For the béchamel
40 g Butter
40 g Flour
1 l. milk
salt and pepper

for pasta
500 gr Fresh or dry lasagne
Parmigiano reggiano

Chop the onion and the celery ,saute with butter and oil. Add the beef, salt and pepper.
Stir often, until cooked. Add the wine and allow to evaporate. Add the tomato sauce (which has been diluted with two glass of hot water and the mushrooms. Cook for one hour on low heat, slowly adding a little water. taste for correct amount of salt and pepper.
Prepare the béchamel: in a pot melt the butter, add the flour and then pour the milk stirring constantly to avoid lumps. Season with salt and a little nutmeg then bring to boil. Let cook for 10 minutes.

Prepere the fresh homemade lasagna .

Grease a baking pan with a little butter and pour on the bottom a first layer of Bolognese sauce and béchamel, after that put a layer of lasagne and then again Bolognese and béchamel.

Continue to alternate layer after layer until the lasagne are finished on top a layer of sauce. Sprinkle with parmigiano cheese and cook in the oven 200 °C for about 20 minutes .Let it rest for another ten minutes before serving.

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1 comment:

  1. The lasagne look really good. Can you send me few samples to taste?

    Ciao Filigiakke