This is the one dish my family asks for time and again!
Submitted by Raggio on Mon, 07/25/2011 - 07:13In reply to A newbie all over again! by Annec
Lasagne di Mamma 1 portion Ragù (bolognese sauce) 1 pkt fresh lasagne sheets – YOU DO NOT NEED TO PRECOOK THESE DESPITE WHAT EVERYONE SAYS! 500gr béchamel sauce (I buy ready-made if I don’t have time, and add about 250ml of milk to it to make it slightly runny) Plenty of parmesan breadcrumbs Ragù ingredients: 1 tbs oil 1 chopped onion 1 chopped carrot 1 chopped celery stalk (optional) Cinnamon 50 gr bacon (if you have it) 500 gr mince ½ glass wine (red or white is fine) 1 tin chopped tomatoes 1 bay leaf Salt and pepper Gently soften the onion, carrot, celery and bacon in the oil with a good pinch of cinnamon. When soft, add the mince and toss until it has lost all its red colour. Add the wine and cook until it has evaporated. Add the tomatoes, fill the tin with water and add that too, add the bay leaf and seasoning to taste. Bring to the boil and then leave to simmer gently for at least half an hour. The sauce is ready when the oil comes to the surface. Now build up your lasagna dish: Spread a little sauce over the base of the lasagna dish, then pasta, sauce, plenty of parmesan in layers, until all the ingredients are finished. The last layer of parmesan should be mixed with equal quantities of breadcrumbs and thickly spread over the lot. Dot with little knobs of butter and put in the oven at 180° for 40 minutes. Leave to sit for a little – about 7 minutes, so it settles, and then enjoy watching your guests enjoying it.
WOW! This sounds delicious!
Submitted by natalia on Mon, 07/25/2011 - 07:29In reply to This is the one dish my family asks for time and again! by Raggio
Best Lasagne recipe
Submitted by Flip on Mon, 07/25/2011 - 08:00In reply to A newbie all over again! by Annec
My wife is from Naples and they use a variety on this recipe. With the addition of Hard boiled Eggs and the use of Ricotta instead of cheese sauce, also use Pork Mince and Fennel seeds for a change. I my opinion the best tasting lasagne you can get; but then I'm biased. http://www.barillaus.com/Recipes/Naples-style-Carnival-Lasagne.aspx
For a meat-less lasgne, I use
Submitted by Angie and Robert on Mon, 07/25/2011 - 08:49In reply to A newbie all over again! by Annec
For a meat-less lasgne, I use fresh lasgne, home-made tomato sauce, and for the filling ricotta and spinach, layer starting with the tomato sauce, and finish with tomato sauce and a mozzerella topping, no bechamel, makes a much lighter dish and takes minutes to assemble. Bake at 170 for approx 30mins. (frozen spinach is a good alternative to fresh).
unconventional additions
Submitted by elliven on Mon, 07/25/2011 - 16:14In reply to A newbie all over again! by Annec
LASAGNE A LA FIORENTINA
Submitted by Gala Placidia on Tue, 07/26/2011 - 03:25In reply to A newbie all over again! by Annec
This is my favourite version and I always prepare it for my daughters when I go to San Francisco. I gave the recipe in the old Forum, and you will find some other suggestions as well. As you said, ingredients will not be a problem in the USA. http://www.italymag.co.uk/forums/food-drink/6527-office-indoor-picnic.html