To make a pan of lasagna for 4 people you need:
250 grams of pasta, egg pasta, in sheets of about 20 cm by 15 (there are already ready in all supermarkets)
800g of chopped meat
500 gr of béchamel sauce
200 gr of cooked ham slices
200 gr of cheese caciottina
4 hard-boiled eggs
150 gr peas purposes to add to the ragout of meat
100 gr of parmigiano reggiano cheese or parmesan fresh ground.
to make about 800 grams of meat it takes 500 grams of lean veal and pork, finely minced
for the soffritto: a carrot, a rib of celery, a small onion, finely chopped.
500 gr of peeled tomatoes in chunks
1 litre of meat broth, or stock.
for seasoning, a pinch of brine (a mixture formed from garlic, rosemary, sage, salt and pepper)
towards the end of cooking the sauce, add the peas.
olive oil, just enough.
In a pan with 4/5 tablespoons of olive oil sauté the celery, the carrot and the onion finely chopped until they are nice browned.
At this point add the meat already chopped and mixed and let it cook for about ten minutes.
Prepare a liter or so of broth with the nut meat
Add the broth to the onions and cover let it cook until all the broth is withdrawn, approximately a couple of hours, adding a little water if the sauce dries out too much, stirring occasionally.
Salt and pepper with the brine of which I spoke before, and add the peeled tomatoes in chunks.
Allow to simmer for about twenty minutes, then add the peas and allow to simmer for about ten minutes adding a little water or beef broth if the sauce tends to dry out too much.
at this point our meat sauce for the lasagna is ready.
For 500 gr of béchamel, it takes the following ingredients:
500ml of whole milk
gr 50 butter
g 50 flour
a pinch of nutmeg
a pinch of salt
Preparation: pour the milk in a saucepan and bring to a boil, adding a pinch of nutmeg (in a trade if they are also already minced, but I prefer the walnut as a whole, and grattugiarla fresh) and a pinch of salt.
In the meantime, we have to melt the butter in a small pan by joining together the flour, stirring well to avoid lumps. Once it's ready, pour in the milk, which you have just made to boil, turn the fire and slow fire, bring again to a boil, turn it often with a whisk and let it cook until you reach the desired consistency.
At this point our sauce is ready to be used in the lasagna.
While the meat sauce is cooking and the sauce is ready, prepare the cheese, the type caciottina, that gratteremo in pieces big enough. (we are in the business of graters with holes, rather large that are perfect for having the right size of our cheese). Cook the eggs, and after being cut into slices, let's start finally the actual preparation of our lasagna,
We take a rectangular pan, of iron. (the pan perfect to make 4 generous portions is 20 cm to 30) Anoint the pan with butter and put on the bottom a couple of tablespoons of sauce. Above we go to put the pasta sheets must reach to the edges of the pan, that is, to cover perfectly the surface.
On top of the pasta, put a couple of tablespoons of the meat sauce and a couple of tablespoons of sauce. Let's spread all over the whole surface. The doses are indicative, you can put more or less depending on your personal taste. Above we go to put the cheese caciottina evenly, over a few slices of hard-boiled egg and a couple of slices of ham. At this point, the first layer is finished and started to place the sheets of pasta and follow the preparation as before, until you have finished all the ingredients.
Above the last layer put only the meat sauce and the bechamel sauce, spread it evenly and then sprinkle with a good dose of parmigiano reggiano cheese or grated grana cheese.
At this point, our lasagne are ready to be put in the oven. The static oven at about 180 degrees for about 30 minutes, or until it will have formed a golden crust over.
Cut the portions, bring it to the table and serve hot.
Since the preparation of the lasagne rather long board to make the dose at least raddoppiandole so that instead of a baking dish you can prepare two. I am preparing the second in a aluminum pan, (if you are in commecio of different sizes and are very economical), then instead of bake in the oven I put in the freezer ready to be put in the oven when you feel like it and eat it as if it were fresh.
For those who wished to engage in the most classical recipe of lasagne alla bolognese, here I the recipe. First thing in the pasta, or better, the sheets of pasta to form the layers of the lasagna are green, strictly green. That is, a mixture obtained by combining the flour and eggs, spinach cooked in water and chopped finely.
for 4 people:
300 grams of flour
gr 60 spinach giò cooked and finely chopped
3 eggs, medium-sized
featuring: beat the eggs and amalgamatele with the flour and the spinach and knead a dough with your hands, until you get a dough rather hard. Form a ball and let it rest in a bowl covered for about a half an hour.
After this time the dough is much more elastic and is better suited to be spread.
Roll out the dough with the rolling pin, is a browse rather large and the end thickness. Cut it into rectangles and cook in salted boiling water for a few minutes. Remove the sheets from the water and place them to dry on a tea towel. At this point they are ready to be used in our lasagna.
The procedure to prepare the béchamel sauce is the same that I said unto you before, instead of the meat sauce bolognese is different from the one that I gave you the recipe, so here I am writing the recipe of the sauce
to the bolognese.
You will need:
300 gr lean beef mince
150 gr bacon, pork minced
a rib of celery
a small onion
gr300 tomato paste
half a glass of dry white wine
half a glass of milk
a little olive oil
half a glass of cooking cream fresh (this is optional, but the council)
the tradition is to prepare this meat sauce in a clay pot, where you go done, fry the chopped bacon in small cubes along with carrots, celery and onion finely chopped with the crescent moon in 3/4 tablespoons of olive oil.
Cook over low heat for a few minutes and then add the minced meat and brown well. Wet with the white wine and cook until the wine will not be all evaporated. Add the tomato puree and cover and cook about 2 hours, adding occasionally a little broth to prevent from drying too much. After two hours add the milk, salt and pepper to taste and let simmer for a few minutes. In case you would like to put the cream in the kitchen, go put a minute before removing from the fire, our meat sauce,just the time to incorporate it, that will be excellent for dressing as well as in our lasagna, even noodles or other egg pasta.
At this point the preparation is the usual layers that I have illustrated before, that is, in a rectangular pan, greased with butter put a couple of tablespoons of sauce, then place the sheets of green pasta to cover the whole surface of the pan, add the meat sauce, the béchamel, sprinkle the mixture over the entire surface, sprinkle of parmesan cheese and start with a new layer until they have finished all the ingredients. For the last in the final layer after the sprinkling of parmesan cheese stand, or grain, put on the surface of the butter and put the pan in the oven at 200 degrees for 35 minutes, or until the above-you will have formed a light golden crust. Rest the lasagna for ten minutes before taking them on the table.
This is an excellent variant it to make the lasagna a little particular.
For this recipe, serve the pasta to the egg in the rectangular format, the sauce, of which I have given the recipe above, ( for this lasagna does not add salt to the sauce because the sauce is already salty on its own.) the pesto alla genovese, which I will give the recipe later, the grated cheese and chunky type caciotta or provola, parmigiano-reggiano, finely ground.
the ligurian tradition wants that the classic pesto is to be prepared in the mortar, which is a container of iron or of marble or granite, with a pestle of the usual material, in which the ingredients of the pesto are crushed, chopped and mixed by stay intact the taste and flavor, which is not the case, using a classic food processor which alters a little the flavor of the ingredients as they heat in the triturarli.
Now let's go to the preparation of our pesto, in this case preparandone about 300/350 gr that will be used for our lasagna.
100 gr of basil leaves
gr 120 of olive oil
gr 60 pine nuts
gr 60 of pecorino cheese
gr 40 parmesan reggiano
half a clove of garlic
a pinch of salt
In a mortar crush the garlic with the pinch of salt, add the basil leaves that you have washed and dried gently. After crushed the basil leaves, add the pine nuts and when they are all shredded, add the pecorino cheese and the parmesan cheese grated. Finally mix everything with the olive oil, and our pesto is ready.
Wanting to if they can prepare more because it is a condiment that lasts for a long time in the fridge or in vacuum.
Preparation of the lasagne al pesto for 4 people:
250 gr of puff pastry for lasagna
300 grams of pesto
300 gr of béchamel sauce
200 gr of provolone or cheese
In our baking pan, sprinkle a tablespoon of pesto on the bottom and above posizioniamoci the pastry up to cover the interasuperficie. Over the puff pastry, put a couple of tablespoons of pesto and a few tablespoons of béchamel sauce mix together and sprinkle over the dough. Over the caciotta cut into small pieces. Continue to put layers of pasta, pesto and béchamel sauce, and cheese until all of the ingredients. On the last layer, sprinkle a dose of parmigiano reggiano and place in a hot oven ventilated at 180 degrees for about 30 minutes, at this point, our lasagne are ready. Let them rest for ten minutes and serve.
If you want to make your lasagna more delicate but equally delicious, you can replace the béchamel sauce with fresh ricotta.
This tasty preparation is purely for the autumn is very easy to prepare and very appreciated by the lovers of mushrooms.
It takes the usual ingredients of the other lasagne as the pasta and sauce and parmesan cheese instead of the meat sauce instead of preparing a sauce made of mushrooms. The porcini mushrooms are best suited for this dish, but, in the absence or at other times of the year which are not fresh, you can also use portobello mushrooms.
Clean the mushrooms well and cut them into pieces not very small. Heat in a pan 3 or 4 tablespoons of olive oil and fry a couple of cloves of garlic that will be removed as soon as golden, add the mushrooms and cover, leaving to cook the mushrooms for about ten minutes. When cooked, add the chopped parsley and it is ready our toppings for the lasagna.
We are going to form the usual layers of pasta, mushrooms and béchamel sauce, and the last layer with a sprinkling of parmigiano reggiano and put it in the oven at 180 degrees for about 40 minutes.