Lasagne

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Lasagne. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Lasagne is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Lasagne is something which I have loved my entire life.

Many things affect the quality of taste from Lasagne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lasagne is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lasagne estimated approx 2 hours.

To begin with this particular recipe, we must first prepare a few components. You can have Lasagne using 26 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Lasagne:

1. Pasta
2. 300 grams flour (00 or plain)
3. 3 medium eggs, yolks and whites separated
4. 5 tbsp olive oil
5. 1 salt and pepper to season
6. 1 additional flour for the surface
7. Ragu
8. 1 tbsp olive oil
9. 1 pepper, diced
10. 400 grams tinned chopped tomatoes
11. 400 grams braising steak
12. 3 clove of garlic, crushed
13. 25 grams butter
14. 6 basil leaves, thinly sliced
15. 150 ml red wine
16. 2 finely diced shallots
17. Béchamel Sauce
18. 250 ml milk
19. 1 onion, halved
20. 2 clove of garlic, crushed in skin
21. 20 grams plain flour
22. 20 grams butter
23. 70 grams goats cheese
24. 1 bouquet garni
25. Lasagne
26. 70 grams mild chedder cheese

Instructions to make to make Lasagne

1. For the ragu: Heat the olive oil in a pot and brown the braising steak. Remove the meat and reduce the heat to low. Add the butter and gently heat until melted. Once melted, add the garlic and shallots and garlic, and sweat down for 2-3mins. Add the pepper for 1-2mins then pour in the wine, scraping the bottom of the pot to deglaze. Cook for 2-3mins then stir in the tomatoes, re-add the meat and cover, simmering for 90mins, ensuring you stir throughout.
2. Now for the bechamel: Pour the milk into a pan. Add the onion, garlic and bouquet garni. Bring to boil then remove from the heat. Leave to one side for 1 hour.
3. For the pasta: Place the flour into a bowl, create a well, pour in the egg yolks, olive oil and seasoning. Mix together adding the whites as you go until it binds together. Flour a work surface, tip out the dough and knead until the dough becomes smooth and elasticy. Wrap in cling film and chill in the fridge for 30mins. Roll out the dough on a work surface until it is about 2-3mmin thickness (you can test this by holding your hand behind to see if you can see it), then cut to the size desired.
4. Continue the ragu: Remove the lid from the pot, give it a stir and add in the basil, seasoning and then simmer for another 30mins.
5. Continue the pasta: In a pan, boil some seasoned water, put the pasta into the pan and cook for 3-4mins, then remove and place to one side.
6. Continue the béchamel: Pour the milk into a jug, removing the onion and garlic. Gently heat the butter in a pan then stir in the flour using a whisk for 2-3mins. Pour in the milk, whisking as you do. Bring to boil, reduce the heat and add the goats cheese. Simmer for 10mins, storing regularly.
7. To make the Lasagne: Pre-heat and oven to 220°C/200°C fan. In a tray, layer up the lasagne as follows: pasta, bechamel, ragu, pasta, bechamel, ragu, pasta, bechamel and cheese. Place in the oven for 30-35mins.

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