Hi Guys,
Thru special request, I'm posting here the recipe for lasagne, Bolognese Style.
1 kg minced meat of beef
250 gr parma ham ( can be substituted with Beef ham )
100 gr dried porcini mushrooms
2 pcs bay leaf, rosemary leaves, sage & nutmeg to taste
100 gr onion finely chopped
100 gr carrots finely chopped
100 gr celery finely chopped
50 gr garlic finely chopped
200 gr tomato paste
500 gr fresh riped tomato peeled & crushed ( can be substituted with peeled tomato in cans )
100 gr red wine
salt & pepper to taste
50 gr olive oil
roux ( combination of 10g butter & 10g flour)
350 gr Ricotta cheese
500 gr Mozzarella cheese
500 gr Lasagna noodles
Oven dried tomatoes for garnish
Deep fried fresh basil leaves
To make the sauce,
Fill a large pot with the minced meat of beef & minced ham over medium heat. ( In a separate pan, saute garlic,onion, celery & carrots with olive oil then set aside. ) Mix until meat is brown, add herbs & spices,mushrooms olive oil, sauteed garlic,onion,celery & carrots , salt & pepper to taste. mix well. stir occasionally, add tomato paste, tomato sauce & red wine. add parmesan cheese mix & cook over medium heat for a minimum of an hour. add roux to thicken the sauce
To make the lasagna,
Fill a large pot with lightly
salted water and bring to a rolling boil over high heat. Stir in 1
tablespoon of olive oil. Once the water is boiling, stir in the lasagna
noodles, and return to a boil. Cook the pasta uncovered, stirring
occasionally, until the pasta has cooked through, but is still firm to
the bite, about 8 minutes. Drain well in a colander set in the sink.
Drizzle the cooked noodles with about 1 1/2 teaspoons of olive oil to
prevent them from sticking together. Set Aside.
To layer the lasagna, lay about 4
noodles in the bottom of the prepared baking dish, running the long way,
and slightly overlap them to cover the bottom completely. Spread mozzarella cheese over the noodles, and top with 1/4 of the
meat sauce. Top with a second layer of noodles, running the short way.
Top the second layer with 1/3 of the mozzarella & ricotta cheese mixture and 1/4 of
the meat sauce as before; make a 3rd layer of noodles, the last third of the mozzarella & ricotta , and 1/4 of the meat sauce. Place one more layer of
noodles, and top with the last 1/4 of the meat sauce. Sprinkle the
reserved mozzarella cheese over the top,ricotta cheese, garnish with oven dried tomatoes Bake
in the preheated oven until the lasagna is bubbling and the cheese is
melted and lightly browned, 45 to 55 minutes. Let the lasagna stand
about 5 minutes before serving.
