I always wonder how funny italian people invented one of the best dishes in the world.
People from different countries always know that Italian restaurant is the best way to eat proper food with meat, macaroni, sauces and pizza, of course. Pasta itself is easy to cook as you can now buy Carbonara or Bolognese sauce in Tescos. I prefer to buy those sauces in Waitrose as they have the whole range of brands producing them.
I would eat italian food every day, if I could. My fiancé hates when I take him there not because he doesn't like, but because we go to all different italian food restaurants very often.
Two things I like the most in italian kitchen are: garlic bread with cheese and traditional lasagna. I wish I could cook real garlic bread with cheese, but it really didn't work well for me when I trine. It seems hell easy to put some garlic, butter and cheese on a piece of a bread and they put it in the one for 5 minutes.
However, they have this liquid mix of herbs and garlic in restaurants that they put on the top of the bread and it tastes amazing! I wish I could find this mix somewhere and I probably will be the happiest "eater" in the world. If someone knows what I mean, could you please please tell me where I can get it from?)
Now, I would love to share my recipe of lasagna that I cooked couple of times and it tasted even better than in restaurants, I have to say.
You will need (approximately, I am not very good in measurements):
-from 10 to 12 leaves of what they call "Lasagna Noodles"
-500 g of minced meat. (can be beef mixed with other meats, but I use just beef one)
-250 g of bolognese sauce.( I use special lasagna bolognese cause from Dolmio)
-300 g of béchamel cause. (also, the best you can buy in Dolmio products)
-150 g of rubbed cheese. Make sure you choose one that melts well.
-Onions and garlic can be added preferably, but sauces give you all taste you really need.
The process:
1. First of all, you will need to mix all your mince with bolognese sauce and cook it on a pan for 20-30 minutes so that the meat absorbed the sauce evenly. The more you cook it, the more liquid consistency it becomes.
2. Most of the recipes you will see suggest all Lasagna noodles to be cooked in the big amount of water before. I've tried to cook my lasagna without cooking it at all as while lasagna in the oven, the sauce actually cookies it by itself. Just make sure you have enough bolognese sauce with meat to cover leaves and especially conners. First time I cooked it without boiling leaves and not putting enough sauce on them, I found myself cutting corners as they were hard and black;) Don't repeat my mistakes.
3. Now it's time for putting levels. You will need either ceramic or glass dish. Make sure you put some oil at the bottom and sides of the dish. As for levels: you put 3-4 leaves of noodles, meat+bolognese sauce on the top, béchamel sauce and again, 3-4 leaves... You can put some cheese in-between one level and use the rest for the top.
4. Make sure you put a reasonable amount of béchamel sauce on the top of all levels. Your oven should be 180-200 degrees hot. I recommend you cover your dish with a foil and make small holes all over it to make it really cooked inside.
Cooking will take 1 hour overall, but 15 minutes before you should take away a foil and add the rest of the cheese. Ta da! After an hour of wait, your lasagna is ready to be eaten, but don't forget that the dish was backed and it's going to be really hot. You can make small holes by using your fork and wait couple of minutes before eating.
Hope you will find this recipe useful, as my friends are totally in love with the result I bring to them!
Thanks for reading
People from different countries always know that Italian restaurant is the best way to eat proper food with meat, macaroni, sauces and pizza, of course. Pasta itself is easy to cook as you can now buy Carbonara or Bolognese sauce in Tescos. I prefer to buy those sauces in Waitrose as they have the whole range of brands producing them.
I would eat italian food every day, if I could. My fiancé hates when I take him there not because he doesn't like, but because we go to all different italian food restaurants very often.
Two things I like the most in italian kitchen are: garlic bread with cheese and traditional lasagna. I wish I could cook real garlic bread with cheese, but it really didn't work well for me when I trine. It seems hell easy to put some garlic, butter and cheese on a piece of a bread and they put it in the one for 5 minutes.
However, they have this liquid mix of herbs and garlic in restaurants that they put on the top of the bread and it tastes amazing! I wish I could find this mix somewhere and I probably will be the happiest "eater" in the world. If someone knows what I mean, could you please please tell me where I can get it from?)
Now, I would love to share my recipe of lasagna that I cooked couple of times and it tasted even better than in restaurants, I have to say.
 |
| This is not my photo, but this is how it actually looks. I use same dish for cooking. |
 |
| Delicious, isn't it? |
You will need (approximately, I am not very good in measurements):
-from 10 to 12 leaves of what they call "Lasagna Noodles"
-500 g of minced meat. (can be beef mixed with other meats, but I use just beef one)
-250 g of bolognese sauce.( I use special lasagna bolognese cause from Dolmio)
-300 g of béchamel cause. (also, the best you can buy in Dolmio products)
-150 g of rubbed cheese. Make sure you choose one that melts well.
-Onions and garlic can be added preferably, but sauces give you all taste you really need.
The process:
1. First of all, you will need to mix all your mince with bolognese sauce and cook it on a pan for 20-30 minutes so that the meat absorbed the sauce evenly. The more you cook it, the more liquid consistency it becomes.
2. Most of the recipes you will see suggest all Lasagna noodles to be cooked in the big amount of water before. I've tried to cook my lasagna without cooking it at all as while lasagna in the oven, the sauce actually cookies it by itself. Just make sure you have enough bolognese sauce with meat to cover leaves and especially conners. First time I cooked it without boiling leaves and not putting enough sauce on them, I found myself cutting corners as they were hard and black;) Don't repeat my mistakes.
3. Now it's time for putting levels. You will need either ceramic or glass dish. Make sure you put some oil at the bottom and sides of the dish. As for levels: you put 3-4 leaves of noodles, meat+bolognese sauce on the top, béchamel sauce and again, 3-4 leaves... You can put some cheese in-between one level and use the rest for the top.
4. Make sure you put a reasonable amount of béchamel sauce on the top of all levels. Your oven should be 180-200 degrees hot. I recommend you cover your dish with a foil and make small holes all over it to make it really cooked inside.
Cooking will take 1 hour overall, but 15 minutes before you should take away a foil and add the rest of the cheese. Ta da! After an hour of wait, your lasagna is ready to be eaten, but don't forget that the dish was backed and it's going to be really hot. You can make small holes by using your fork and wait couple of minutes before eating.
Hope you will find this recipe useful, as my friends are totally in love with the result I bring to them!
Thanks for reading
No comments:
Post a Comment