Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lasagna. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella. Recipes and tips for terrific lasagna. This bechamel-based lasagna is still seriously luxurious.
Lasagna is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook lasagna using 21 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Lasagna:
- Prepare For the meat sauce:
- Make ready Extra virgin olive oil
- Get lean ground beef (chuck)
- Prepare onion, diced (about 3/4 cup)
- Make ready large bell pepper (green, red, or yellow), diced (about 3/4 cup)
- Get garlic, minced
- Get can good quality tomato sauce
- Take (half a 6-oz can) tomato paste
- Get can crushed tomatoes
- Prepare chopped fresh oregano, or 2 teaspoons dried oregano
- Prepare chopped fresh parsley (preferably flat leaf), packed
- Get Italian Seasoning
- Prepare garlic powder and/or garlic salt
- Get red or white wine vinegar
- Get to 1/4 cup sugar (to taste, optional)
- Get Salt
- Get To assemble the lasagna:
- Get dry lasagna noodles (requires 9 lasagna noodles - unbroken)
- Take Ricotta cheese
- Make ready Mozzarella cheese, grated or sliced
- Make ready freshly grated Parmesan cheese
This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no. Lasagna Bolognese is a typical dish of Emilia Romagna, in particular of the city of Bologna. In Italy Lasagna Bolognese is a typical Sunday lunch dish or the main course for festivities and anniversaries.
Steps to make Lasagna:
- Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating
- Brown the ground beef: In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook until it is lightly browned on all sides.
- Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.
- Cook the bell pepper, onions, garlic, add back the beef: Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions).
- Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.
- Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.
- Transfer to medium sized pot, add tomatoes and remaining sauce ingredients to build the sauce: Transfer the beef mixture to a medium sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
- Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
- Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.)
- Add salt to taste. Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often.
- Boil and drain the lasagna noodles: By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions.
- Heat the oven 375F. Assemble the lasagna: In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
- Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle half the grated parmesan cheese evenly over the top of ricotta cheese
- Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another the remaining Parmesan.
- Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
- Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'the like more of a crusty top or edges.Cool and serve
Lasagna is always a good crowd pleaser, as it can be meatless. Some cooks prefer to use special no-boil lasagna noodles, which are layered into a lasagna pan without being precooked. Lasagna has many versions, both within Italy and around the world, but when we talk about "real" lasagna in Italy we mean "Lasagna alla Bolognese" i.e., from Bologna in the region of Emilia-Romagna. Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with.
So that’s going to wrap this up for this exceptional food lasagna recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
