Lasagna
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Lasagna

This one is the traditional Italian recipe from my brother-in-law, Fabri, brought down from generation to generation in his family. It is so amazing that I believe sharing it will make this World a better place, full of happiness and full bellies. All kudos to Fabri! :)

Chema

Ingredients

8 servings
  1. For Bolognese:
  2. 1 medium red onion
  3. 1 medium carrot
  4. 2 cloves garlic
  5. 1 laurel leave
  6. 700 gr minced beef (can also be mix of pork and beef)
  7. 1 kg passata di pomodoro (better with basil)
  8. 4 tbsp concentrate tomato paste
  9. 1 mozzarella di bufala (optional but soooo much better ;P)
  10. Grated parmigiano reggiano (enough to cover 3-4 layers in your oven plate)
  11. 1-2 stock cubes (meat) - can be replaced by salt and pepper
  12. 3-4 tbsp olive oil
  13. 1-2 glasses red wine
  14. 1 gentle cube of butter (for the oven plate)
  15. For Lasagna:
  16. Béchamel (enough to slightly cover every layer): this is optional and you can get your favorite recipe from cookpad ;)
  17. Dry lasagna pasta (deCecco, Opera or other brand recommended by an italian or found in italian food store - preferably that does not need previous cooking)

Method

2h
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    For Bolognese:

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    Grind onion, carrot and garlic, small but not to a paste

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    Put oil in big frying pan (enough to cover the whole surface), medium fire

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    Pour the ground vegetables and cook until carrot is tender (~5min)

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    Add meat, let it cook a bit and then add the red wine (just enough to cover the meat, 1 glass should be enough but depends on your frying pan size)

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    When red wine has been absorbed, add the stock cubes (or salt and pepper) and mix well

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    Add the passata di pomodoro, the concentrate tomato paste and the laurel leave. Cover the pan and let it cook in low fire until done (at least 1h)

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    The Lasagna magic:

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    Heat oven at 170C (~340F)

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    Rub butter all around the surface of your deep oven plate

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    Put a layer of dry lasagne pasta, one of bolognese, a bit of béchamel, a bit of the mozzarela di buffala and enough grated parmigiano to slightly cover the layer. Repeat until the oven plate is full (usually 3-4 layers). The top layer has pasta, then just béchamel and parmigiano on the top

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    Put in oven and let cook the time and heat the pasta instructions say (usually 170C/340F, 30 min, both up & down)

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    Change to gratin mode for the last 5 minutes for an extra touch

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    If you can resist, leave it rest a bit after heating... Lasagna is better the more time the pasta has to absorb the bolognese ;)

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