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Italian Lasagna

Lasagna is one of the types of pasta that comes in flat and wide, this type may be one of the oldest types of pasta. Lasagna is a multi-layered pasta dish where lasagna slices alternate with other ingredients such as meat or chicken and cheese.

Total Time
60 mins
Yield
Serves 6

How to Make It

  • 1. Part

    To prepare the pasta dough: In a bowl, we put flour, salt, eggs, then we knead all the ingredients until we get the consistency of a cohesive (hard) dough, and then we grease it with a little olive oil, then cover it with wrapping paper and put it in the oven until it rests for half an hour, Then we cut the dough into two pieces and then we roll the dough until it becomes thin, then close them with a cloth and leave the dough to rest a little.

    To prepare the Bolognese meat: We put in a frying pan on the fire oil with butter and leave them until they melt, then we add the meat, and then add salt, white pepper, less than a quarter of a teaspoon of nutmeg, then we stir a little all the ingredients, and then we take the pot off the fire.

  • 2. Part

    To prepare the Bolognese sauce: put in a frying pan (the same as the previous one) on the fire with oil and butter and leave them until melted, then add oregano, dried basil (and you will put Italian spices or rosemary), onions (finely chopped), garlic (finely chopped), then We leave them a little, and then add the carrots, roast them a little, then add tomato molasses, water, tomatoes, salt, the previous meat, half a teaspoon of sugar, and leave them until they stick together on a low heat.

    Application stage: We turn on the oven at 180 degrees (above and below) for half an hour, then we put the first layer of sauce in the oven tray, then we put the bechamel sauce, then we put a layer of dough, then the bolognese sauce, bechamel sauce, cheese (ie. A type available to you; as desired), then we put a layer of pasta (meaning pasta dough), a layer of Bolognese sauce, then bechamel sauce, cheese (until the quantity runs out), and then we close the tray with tin foil and put it in the oven for 30-40 minutes, and then we Remove the foil and leave it in the oven for about 3-5 minutes, then the lasagna is ready.

    A note about the béchamel sauce This is the recipe: The sauce must be light with you, and the way to find it is in the “Pasta with Béchamel” recipe and the “Cordon Bleu” recipe.


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    Ingredients

    • Pasta dough ingredients:
    • 750 grams of flour (7 and a half cups)
    • Half a teaspoon of salt
    • 7 whole eggs
    • 2 egg yolks
    • Softening oil drop
    • Bolognese sauce:
    • weft:
    • olive oil
    • butter
    • 750 grams of veal
    • 3/4 teaspoon salt
    • 1/3 teaspoon white pepper
    • pinch of nutmeg
    • sauce:
    • butter
    • olive oil
    • teaspoon oregano
    • 1/2 teaspoon dried basil
    • 2 large onions
    • 4 garlic cloves
    • 2 large carrots
    • tablespoon tomato molasses
    • Half a cup of medium water
    • A kilo of tomatoes (or a kilo of tomato juice)
    • Teaspoon salt
    • sugar pinch
    • Bechamel sauce:
    • 110 g flour (5 tablespoons)
    • 110 g butter (5 tablespoons)
    • 2 liters of milk
    • Half a teaspoon of salt
    • Quarter of a teaspoon of white pepper
    • pinch of nutmeg
    • Kashkaval cheese (to taste or any type of cheese p

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