Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese. The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella.

Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. Make sure to cook them until they're very al dente; they're ready typically two minutes. This bechamel-based lasagna is still seriously luxurious.

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, lasagna. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese. The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella.

Lasagna is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. Lasagna is something which I've loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have lasagna using 29 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Lasagna:

1. {Take of For the tomato sauce:.
2. {Take 1 of medium size onion, diced.
3. {Prepare 2 of garlic cloves, finely minced.
4. {Take 3 tablespoons of cooking oil (any oil of preference).
5. {Prepare 500 g of mince beef.
6. {Take 1 can of tin tomatoes.
7. {Take 1 cup of water.
8. {Make ready 8 leaves of fresh basil, finely chopped.
9. {Prepare 2-3 of bay leaves.
10. {Take 1/4 teaspoon of dry oregano.
11. {Get 2 teaspoons of tomato puree.
12. {Make ready To taste of salt and ground black pepper.
13. {Make ready 4 teaspoons of granulated sugar (any white sugar, add more or less depending on preference).
14. {Get To taste of salt and pepper.
15. {Take 2 teaspoons of Tabasco (optional).
16. {Take of For the white sauce:.
17. {Take 50 g of unsalted butter.
18. {Get 50 g of plain flour.
19. {Take 750 ml of whole milk.
20. {Prepare of Sprinkle of nutmeg (optional).
21. {Get 2 tsp of Dijon mustard (optional).
22. {Prepare To taste of salt and ground black pepper.
23. {Prepare of Assembling the lasagne:.
24. {Make ready of Tomato sauce.
25. {Get of White sauce.
26. {Make ready 6-9 of lasagne sheets.
27. {Prepare 1 bag of grated mozzarella cheese.
28. {Prepare Handful of cherry tomatoes, sliced in half (optional) for the topping.
29. {Make ready to taste of Salt and pepper (optional).

This white lasagna involves the clever hack of using egg roll wrappers instead of noodles (which means no boiling). I've been making lasagna for a long time, and there are quite a few variables to play with. Layers of flat lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese. Pasta noodles piled high and layered full of three kinds of cheese to go along with the perfect blend of meaty and zesty, tomato pasta sauce all loaded with herbs.

Instructions to make Lasagna:

1. Preheat the oven to 180C. For the tomato sauce, finely dice the onions and mince the garlic. In a wok or large frying pan on medium heat add the oil..
2. Add the onions and sauté until soft and translucent. Stir occasionally to prevent onions burning..
3. Now add the mince beef and break up the meat. Stir the meat from time to time to ensure even cooking. Once the meat is almost cooked add the garlic and stir..
4. Once the meat is fully cooked add tin tomatoes and water to the wok. Turn heat up to high and bring to a boil..
5. Once boiling add the basil, bay leaved and oregano and combine well. Add tomato puree and sugar. Stir well before seasoning with salt and pepper to taste. If using Tabasco add now. This helps to add a little spice to the dish and elevates the flavours of the sauce. Reduce the heat to low and let it simmer between half hour to 1 hour covering with a lid. For best results let it simmer for as long as possible to let the flavours develop. Stir the sauce occasionally..
6. In the meantime make the white sauce. In a medium sauce pan on low heat, add the butter and let it melt. Slowly add the flour bit by bit..
7. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened..
8. When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well. Add dijon mustard now if using and stir (optional). Lastly, season to taste with salt and pepper. Give it a final good stir and remove from heat..
9. Once the tomato sauce and white sauce are both done it is time to assemble the lasagne. In an ovenproof dish put one third of the meat sauce in the base, then spoon one third of the white sauce on top..
10. Arrange one layer of lasagne sheets on top. Optional step: my little twist on extra cheesy layers of lasagne. Add the grated mozzarella on top of the lasagne sheets to cover. If leaving the cheese layers in between then repeat steps 9 & 10 until the tomato and white sauce has been used up. Generously sprinkle over the mozzarella cheese on the final layer. If using cherry tomatoes, add now and layer on top (optional). Sprinkle and season with salt and pepper on top (optional)..
11. Cover lasagne with foil and bake for 40-45 minutes. Once lasagne has been baking for 30 minutes remove the foil and let it bake for the remaining duration. In order to let the cheese on top crisp up..
12. Be careful when removing lasagne from the oven as it will be bubbling on top and very hot..
13. Serve and eat immediately. I like to eat mine with a side salt as well to cut through the richness of the lasagne..

From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum ("cooking pot"), from Ancient Greek λάσανον (lásanon, "trivet or stand for a pot"). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج‎ (lawzīnaj, "almond cake"). For everybody that loves to cook lasagna at home! 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. Lasagna Bolognese is a typical dish of Emilia Romagna, in particular of the city of Bologna.

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