Lasagna Four Layers

on

 

lasagna

INGREDIENTS:

  • 2 Medium size Onion
  • 5-7 cloves Garlic
  • 2-3 tbsp Olive Oil
  • 1200 gr Ground meat
  • Salt to taste
  • 1 tsp Red chili powder
  • 2 tsp Dried basil
  • 2 tsp dried oregano
  • Black Pepper crushed
  • 3 Canned chopped tomatoes @ 400 gr
  • 4 cups of water
  • 70 gr Butter
  • 4 tbsp All-purpose flour
  • 800 ml Warm Milk
  • 1/4 tsp nutmeg
  • Fresh Parsley or Basil Leaves
  • Parmigiano-Reggiano Parmesan Cheese
  • 700 gr Fresh Mozzarella
  • No-Boil Lasagna Noodle for Separate between layers
  • 150 gr Edam shredded 
METHOD:

Step #1. Make   Meat Source. Cut slices 2 medium size onion, garlic 5-7 cloves, 2-3 tbsp olive oil, 1200 gr ground meat, add salt to taste, 1 tsp red chili powder, 2 tsp dried basil, 2tsp dried oregano, black pepper crushed, 400 gr x 3 canned chopped tomatoes, 4 cups water, bring it to a boil, lower the heat and cover slowly simmer 2 hours.

for this recipe you need a thin watery meat source, Add some broth if it ended up being thick

Step #2. Make Bechamel Sauce. 70 gr (2,5 oz) butter, 4 tbsp All-purpose flour, 800 ml Milk warm, stir continuously until the source thickens slightly, 1 tsp salt, 1/4 tsp (approximately) nutmeg

Step #3. Layer Up Lasagna. Prepare pan size 13 x 9 x3 (inches) use a deep glass dish, it will help you lasagna cook more evenly. We will make four layers,  
  1. Layer 1.   Chopped tomatoes (400 gr), Olive oil 3 tbsp, this tomato and oil mixture at the bottom of your dish will keep your lasagna moist and prevent the bottom layer of lasagna from sticking to the pan. Provide no-boil lasagna noodles (oven-ready lasagna sheets) 24 sheets 600 gr (approximately) this for separate between layer,  Meat sauce, chopped fresh parsley or basil leaves parmigiana into parmesan cheese, Bechamel Sauce, 700 gr Fresh Mazzarella 
  2. Layer 2.  Add no-boil lasagna noodles for separate between layer, add meat sauce, chopped herbs Parmigiano Reggiano, bechamel sauce, fresh mozzarella, 
  3. Layer 3.  same with layer 2 Meat sauce, chopped herbs Parmigiano Reggiano, bechamel sauce, fresh mozzarella, 
  4. Finally, This layer, add some extra cheese on top, Edam shredded 150 gr (can sub mild cheddar or gruyere).
Cover with foil Coat the bottom of the foil generously with non-stick cooking spray. This will help prevent the cheese from sticking to the foil as its cooks. after finish the covering process next step preheated oven @375 0 F (60 minutes)

Remove the foil and broil for  5 minutes. 

And Ready to eat. 

Comments

Post a Comment