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Learn How To Master Lasagna

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By Author: rajiv tiwari
Total Articles: 111
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One of the oldest forms of pasta, lasagna is a flat noodle that you layer with meat and the traditional tomato sauce. However, lasagna has been made long before its association with tomato sauce had even been made.

Making the perfect lasagna is a lot like making any food, you have to experiment, create and let the flavours speak for themselves. Overdoing any ingredient can completely ruin a lasagna dish, no matter how well prepared. Any kind of lasagne has to have the perfect balance between everything you add!

Ingredients (Ragu):
• 50g onions
• 50g carrots
• 50g celery
• 2 cloves of garlic
• 3kg minced chicken
• 300g tomato sauce
• 300g red wine
• 1 ½ litres vegetable stock
• Salt

Directions:

1. Heat the oil in a pan and add the vegetables, cooking over a low heat. Add salt and pepper.

2. In another pan, caramelise the meat and add the vegetables to it.


3. Add the wine and cook over a medium flame till the wine evaporates.

4. Add the tomato sauce.


5. Add the vegetable stock, just submerging ...
... the meat and cook for an hour.

Ingredients (Béchamel Sauce):
• ½ litre milk
• 25g butter
• 30g plain flour
• ½ bay leaf
• 2 cloves
• Few black peppercorns
• Pinch of nutmeg
• Parmesan cheese

Directions:

1. Boil the milk, adding all the spices.

2. Heat the butter in a pan and keep adding the flour slowly, whisking throughout. Mix till the butter coats all the flour and gets a sandy consistency. Remove from the flame and add the milk, straining the cloves and peppercorns out.


3. Continue whisking and put it back on a low flame, cooking for 30 minutes.

Finishing Up

1. Cook the lasagna in boiling salted water until al dente.

2. Put it back in a bowl of cold water and dry on a kitchen towel and start layering the lasagna.


3. Spread a thin layer of béchamel sauce in the base of a deep baking dish. Add a layer of lasagna, covering the sauce.

4. Add another third of the béchamel sauce and the half of the meat. Sprinkle a little Parmesan.


5. Repeat the process one more time.

6. Cover with the last layer of lasagna sheets and spread the remaining sauce on top. Add the remaining Parmesan.


7. Bake until deep golden brown on top.

Author Bio

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes.lasagna, perfect lasagna

Total Views: 202Word Count: 386See All articles From Author

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