Classic Lasagna Recipe

What it is about the lasagna that has made him a favorite with everyone. Adults and children seem to love this Italian specialty. You can organize a lasagna base on the weekend and cook whenever you want a meal in a hurry.

The etymology of this dish is pretty funny. The word is derived lasagna "lasanam" which means "pot" in Latin; in turn, was a departure from the Greek word "lasanon" which means "pot". The lasanam been used for cooking pasta sheets with alternating layers of sauce and cheese. This Italian recipe extended to all over the world and has become very popular. Different cuisines added his touch to the lasagna and many lasagna recipes are born. The result is a dish that is totally different from the original Italian version. It is also popular as easy to make dish to make for convalescing patients; which is rich and nutritious.

You will need -

* The chopped garlic - 2 cloves

* Onion paste - 1/2 cup

* Lean ground beef - 3/4 lb.

Sweet Italian sausage - 1 lb

* Water - 1/2 cup

* Tomato Sauce - 13 oz

* Tomato Paste - 12 oz

* Crushed tomatoes - 28 oz

* Italian Seasoning - 1 tsp

* Fennel seeds - 1/2 tsp

* Basil leaves - 1.5 c

* Sugar or 2 tablespoons

* Powder black pepper - 1/4 tsp

* Fresh parsley (chopped) - 4 tbsp

* Lasagna noodles - 12

* Ricotta - 16 oz

* Egg - 1

* Salt - 1 tablespoon + 1/2 c

* Mozzarella (cut) - 3/4 lb.

* Parmesan cheese - 3/4 cup

nstructions -

* Use a heavy saucepan to cook ground beef, sausage, onion and garlic until his turn brown. Mixing the crushed tomatoes, pasta and sauce with water. Add sugar, fennel seeds, basil, Italian seasoning, one tablespoon salt, pepper and half the parsley.
* Boil water with a little salt in a large saucepan. Add the water lasagna pasta and cook for about 10 minutes. Drain the water and rinse the noodles. Mix the ricotta cheese, egg, parsley and half a teaspoon of salt in a bowl.

* Preheat oven to 375 ° F. Take a baking pan 9 x 13 inches and pour 1.5 cups of sauce to the meat in the bottom of the dish. Unfold it. Place six pasta with the sauce. Then assemble a layer of ricotta cheese over pasta. Your next layer should be mozzarella cheese slices. Spread meat sauce over top and sprinkle 1.5 cups ¼ cup of Parmesan.

Cover with aluminum foil; be careful not to let the foil touch the cheese.

Remove the foil and cook again for 25 minutes.
Garlic bread is a good accompaniment to this dish.

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