Homemade Lasagne
Cowbridge Kitchen
Probably the Iconic Italian dish , Lasagne is the first think most people think of. There are many different recipes for making this Italian Lasagne, but one thing is for sure , if your going to make a Lasagne then you have to make your own pasta.
When making a Lasagne you need to make it in three sections, first you have to make your Pasta, second you need a great tasting Ragu and then a creamy béchamel sauce.
Once the three sections of the Lasagne have been made you simply create layers of Pasta and Ragu topped off with the béchamel sauce and back it in the oven for the Classic Italian Lasagne.
I like to serve this Lasagne with Cheesy Ciabatta Garlic Bread.
30 mins Prep time
1 hr Cooking time
Time
This is based on a 1 piece
250g portion
Calories: 348
Protein: 19g
Fat: 12g
Carbohydrates: 40g
Fiber: 4g
Sugar: 8.3g
Nutrition
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
We have made our own pasta for this recipe, but you can use dry pasta sheets just the same.
Pasta Recipes , Beef Recipes ,
Cost to make:
£8.27 / $10.47 (Est.)
Equipment:
Shop...
Pasta Machine,
How to Make Lasagne
Lasagne is probably one of the oldest pasta dishes ever created. Real lasagne is made from large flat pasta sheets, layered with bolognese and topped with a Bechamel sauce (White Sauce)
The origins of the Llasagne go back to a place called Llasagne , which is where it gets it's name. The recipe its self dates back to ancient Greece.
The authentic and original pasta was made with just Flour and Water, but todays pasta incorporates other ingredients such as egg.
Cuisine:Italian
ingredients
350 g fresh minced beef
1 Brown Onion
1 tbs of Soft Brown Sugar (15g)
30 g Salted Butter
15 g of plain flour
1 tsp of lazy garlic
1 tin of chopped tomatoes
100 ml Red Wine
3 tbs (45 g) Tomato Paste
2 beef stock cubes
1/4 tsp Black Pepper
For the Bechamel Sauce
400 - 500 ml milk (Warm)
45 g of butter
30 g of plain flour
150 g Grated Cheese
Cooking Instructions
-
For the Bolognese
- Dice up your onion and add the lazy garlic to it, mix together.
- Melt the butter in a pan then fry off the onions & Garlic until soft, about 10 minutes.
- Add the sugar to the onions and allow to cook for a further 5 minutes
- When the onions are soft , add the minced beef and fry until it is cooked. You can chop this up with a wooden spoon as it cooks.
- Empty the chopped tomatoes, Red wine and Tomato paste into a food processor and process for a few seconds so that the tomatoes are well chopped up.
- Add the crumbled up stock cubes and Pepper into the cooked beef and mix it in well.
- When the beef mixture has been cooking for a few extra minutes add the flour and mix in to form a loose roux.
- Add the processed chopped tomato sauce and mix up with a wooden spoon.
- leave this to cook for around 15 minutes on a low heat.
- Cover and set aside.
- Melt the butter in a saucepan.
- Add the flour to the melted butter, and mix.
- Then add the warm milk. The more milk you add the thinner your sauce will be, keep cooking and whisk continually.
- Mix in the cheese until melted.
- Cover and set the sauce aside.
- In a greased oven dish , place the first sheet of pasta to fit.
- Add a good quantity of bolognese , then add the second pasta sheet on top . cut to fit.
- It is a nice idea to add a layer of cheese slices on top of the first layer of bolognese.
- Add another layer of bolognese , and finally cover with the last pasta sheet, being careful not to leave any corners sticking up.
- Cover with a generous amount (if not all) of the cheese sauce.
- Cover with foil before cooking
- Back in a preheated oven @ 180 c for approx. 35 minutes.
- Remove the foil and continue cooking for another 10 minutes.
- Remove the dish from the oven and allow to cool for 20 minutes, garnish with grated Parmesan or hard Italian cheese and fresh Basil leaves.
When making a Lasagne, look at it as 3 steps.
Step 1: Make your Pasta
Step 2: Make a Ragu (Meat)
Step 3: Make a Béchamel sauce
Then all you have to do it put it together, layer by layer.