I'm getting a little sidetracked here but my dad is pretty awesome when it comes to languages, he speaks no less than 6 different dialects of Chinese (to those of you who think it's an accent thing, it's not. It's almost like speaking 6 different languages save for the grammar which is somewhat similar. He also only needs to listen in on people speaking foreign languages a short while to be able to pick up on conversations. That's pretty impressive imo.
But back to the lady where we left her in the supermarket with her basket. I used to be one of those people who bought bechamel sauce and lasagna plates or settled with bread and spread for dinner but that was before I knew any better.
Homemade lasagna is so easy to make. From the bolognese to the bechamel sauce. I even tried making my own pasta plates this time. It was a bit more timeconsuming, what with the refrigerating time and all, so I was scrambling towards the end but the end result was so worth it! Here's how I do it:
(it's for 5-6 people so feel free to make smaller portions. Tbsp=tablespoon tsp=teaspoon)
Bolognese sauce:
onions 3
garlic 1-2 cloves
minced beef 2lbs
(optional 1 dl or 1/3 cup of red wine/cooking wine)
tomatoes 2 cans or 1 lb of fresh
two tbsp of tomato paste
basil 1 tsp dried and 5 stems of fresh
2 pinches of oregano
bayleaves 3-4
Black pepper and salt
-Heat up some olive oil mixed with vegetable oil in a large pot and fry the oinions until translucent. Chop up garlic and add.
(OPTIONAL some people like to add pancetta or bacon here, I usually don't)
-Add the meat and fry it until it slightly changes color. Add a splash of wine and keep cooking until the alcohol is evaporated.
-Toss in tomatoes and add some water aprox. 1 cup. Stir while bringing to a boil.
(OPTIONAL add grated carrots and celery if you wish)
-Add the dry and chopped fresh basil as well as the oregano
-Add the bayleaves, and when it's up to a boil lower the heat and let simmer with a lid for 1 hour. Then turn off heat. (I usually make the bolognese the night before)
Lasagna plates:
Use 1 egg yolk per 2 lbs flour and mix
optionally I like to add an entire egg to it if it's too dry.
-Mix well and knead the dough until smooth. Cover it in wrap and leave in refrigerator for 20 mins.
-Take out and slice the dough thickly, run though the pasta machine on the different settings (usually 4 times is enough)
Bechamel sauce:
Butter 35-50grams/2-3 tbsp (aprox, I don't use measuring tools here)
flour
milk
bayleaves 2
nutmeg
-In a small pot heat up the butter and whisk in the flou. It should be a like a paste with no visible residual butter. On medium heat, add milk little by little wile whisking until the sauce is thick to your liking.
-Add the bayleaves and keep whisking for 1 min
-Add nutmeg whisk it into the blend and remove from heat
Preheat oven on 225 degrees Celsius
In a a large lasagna pan I usually make the layers like this: lasagna plates, bolognese, bechamel, plates, bolognese, grated cheese and then repeat. Sprinkle a large portion of cheese on top.
Now place the lasagna in the already heated oven and after 15 mins turn the heat down to 175 decress Celsius. The high temperature in the beginning is to ensure a golden and slightly crunchy cheese top. After 35mins turn of oven, take out lasagna, serve on plates. Eat!
Bon appetit!
