Lasagne

Bechamel Sauce
01/11/2014
Chicken in Red Wine with Chorizo
05/11/2014

Lasagne

Lasagne

In my opinion, this Lasagne is the best ever – its has never failed me! The pasta is tender, the Bolognese sauce is full of flavour, it’s amazing – don’t just take my word for it, cook it and let me know! There is a secret to how to make it tender and tasty, but also remember, it is quite easy to make.

Now…. although lasagne isn’t the fastest dish in the world, we need to try to keep the time down to a minimum. Why work hard and spend ages in the kitchen when you don’t have to, life is too short, and besides, Lasagne is cooked in three parts so the last thing you want to do is add more time to the dish!

I’ve often heard that Italian chefs don’t use béchamel sauce on top, and I know the original dish comes from Naples but I need to do more homework to find out the full history of it.

I don’t know any one who does not love this beautiful dish – some find it hard work but if you make a large quantity you can enjoy it over a period of days as it lasts at least four days in the fridge, although not in my house – it disappears very quickly!

As you can see, it is running with sauce, not dry at all. I like to serve Lasagne with a lovely green salad or tomato and onion salad – Very refreshing.

Lets see how to make it:

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Lasagne
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 50 minutes
Cook Time 1hr 20 minutes
Servings
portions
Ingredients
Course Main Course
Prep Time 50 minutes
Cook Time 1hr 20 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the Bolognese sauce:
  1. In a heavy saucepan, on a medium heat, add a little oil then brown the onions. Add the mince meat and make sure you break it down with a wooden spoon.
  2. As soon as the meat is done, add the oregano, paprika, basil, salt and pepper then mix well.
  3. Now add the tinned tomatoes and the water and cook for 20 mins - then take off the heat. Set aside.
To cook the lasagne sheets:
  1. Bring the water to the boil. Add salt and 1 teaspoon of oil , then drop the pasta sheets in one by one until all are in - make sure they don't stick together.
  2. After 5 mins, remove from the heat then cool with cold water.
  3. Have the lasagne dish oiled and straight away, lay the cooked pasta flat in the dish 3 at a time. Then pour one third of the bolognese sauce over the pasta, as well as a little bechamel sauce, then sprinkle with parmesan.
  4. Repeat this process until all done. Now pour over the remainder of the bechamel sauce on the next layer until all the sauce has finished.
  5. Sprinkle with the rest of the parmesan, then put in a preheated oven gas mark 4/180c on a low shelf for one hour or so, it all depend on your oven.
  6. I always dust with sweet paprika just before I put it in the oven, this will give it the extra colour you are looking for. Give it a try if you wish Enjoy.
Recipe Notes

The secret of a soft lasagne is to use fresh lasagne sheets or boil them even if the pasta is precooked and make sure you let it stand for at least 15 mins before cooking.

Here is the link to the home-made Bechamel Sauce to add to the dish.

 

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