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Lasagna (post)

Lasagna (post)


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- Heat the oil in a pan and fry the chopped onion and garlic cloves.

- add diced zucchini, peppers, and diced tomatoes, season and steam the vegetables for 5-10 minutes.

- to prepare the béchamel sauce, heat the oil in the pot, add the flour and mix until smooth, add the Joya drink with Calcium, stirring constantly and a little salt, and finally a nutmeg.

- grease a heat-resistant tray and put a few layers of lasagna, béchamel sauce, vegetables then resume the sequence; the last layer will be béchamel sauce;

- sprinkle with grated cheese;

- Bake in the preheated oven at 200 ° C for 45 minutes until golden.


Lasagne alla bolognese & # 8211 traditional Italian recipe

Lasagne alla bolognese & # 8211 traditional Italian recipe. Is the lasagna sheets boiled before? How to make lasagna with minced meat, tomato sauce and white sauce (bechamel). Italian recipes. Baked pasta recipes (pasta al forno). Lasagna recipes.

Both my son and I are big lasagna fans. But great! Okay, he's probably out of sympathy for Garfield. What is certain is that I often hear the question: when do we eat lasagna? Most often I make these las bolognese lasagna with classic Italian ragu and bechamel sauce.

Sometimes I also put mushrooms (the recipe here) but we are already talking about another recipe.

About how to make bolognese sauce (ragu alla bolognese) according to the authentic Italian recipe I told in detail here. Beef is traditionally used, but the beef-pork mixture is also accepted. It is recommended that this sauce be prepared a day in advance to shorten the cooking time of the lasagna.

My sources of inspiration (actually confirming the information I already had about lasagna) were Giallo Zafferano & # 8211 the most read Italian cooking blog and Il Cucchiaio d & # 8217Argento.

Is the lasagna sheets alla bolognese boiled or not?

Controversial question with even more controversial answers on social media pages. Some swear that the sheets must be cooked well, otherwise they do not "penetrate", others bet on scalding these sheets, and others put the dry sheets, directly from the package (this is the correct version). Let's answer a few questions for the first time:

  • How do we choose lasagna sheets? We choose the sheets according to the quality. There are many Italian brands of lasagna made with durum wheat from which pasta comes out sensational. They don't have to be expensive brands. The box must be written without boiling (senza precottura). You can also make lasagna sheets at home. You can find the recipe here.
  • What recipe do we use? The recipe for lasagna should primarily include a lot of sauce. This sauce (bechamel sauce and tomato sauce from ragu bolognese) will cook and soften the lasagna sheets. If the recipe is not good, the sheets will not soften and the fault is not the sheets but the recipe.
  • How long and at what temperature do we cook lasagna? Obviously, if the time is insufficient and the temperature is too low or too high, the sheets will not soften properly.
  • DO WE BOIL OR NOT SHEETS BEFORE PREPARATION?NOT. It is clear that if you follow the recipe and the rules above You will NOT have to boil the sheets. I also tried boiling the leaves many, many years ago when there were still no lasagna plates that did not require boiling. They stick to each other, break, crack. They can only be boiled individually, glued to the paddle, then burned by hand. Then they should be removed from the pot and drained over a large area (takes up space) and the time allotted for this unnecessary maneuver is very long. Why would I do that if it's not necessary?

IN CONCLUSION: Follow the recipe and choose quality lasagna sheets. You will get a sensational alla bolognese lasagna!

Lasagna is a fairly expensive dish that is patiently prepared. It is usually on the Italian Sunday table. Oana he even talked about it with Chef Carlo Casoni the Parma. He listed the many ways that make up a "Sunday lunch" in the family (in that region).

From these quantities results 8-12 servings baked in 2 trays of 24 & # 21524 de lasagne alla bolognese & # 8211 traditional Italian recipe. You can also use a single large tray of 35 x 35 cm or 40 x 30 cm. In all cases the tray must be at least 5-6 cm high. If you find the amount too large then halve the recipe.


Lasagna with vegetables, perfect for Christmas

Peel the carrots, onion and celery and cut them into suitable pieces. Add them to the food processor, and bet them well, until they become very small. If you don't have a food processor, grate the vegetables.

Heat a frying pan with a little oil. Add the vegetables and let them simmer well until soft. If necessary, add a little water so that it does not burn.

Meanwhile, clean the rest of the vegetables and cut them into suitable pieces. Add them to the other vegetables and let them simmer for 5-10 minutes. Then add the tomatoes in the broth and season with salt, pepper and paprika to taste. Let the composition boil for 2-3 minutes.

In a tray or in a yenna bowl add a layer of lasagna sheets, then a layer of vegetables, another layer of sheets and so on until you get three layers of vegetables.

Cover the last layer of leaves with tomato sauce and, if necessary, add enough water to reach the last layer of leaves.

Advice: If you want you can add between layers, tofu cheese, grated. It is a fasting cheese, made from soy.

Add everything to the oven until the water drops and the sheets are well penetrated, about 20-30 minutes.


Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


Vladu Bucataru - Quick recipes with pictures

Fast and international cuisine, explained to everyone! Recipes with pictures!

Post lasagna

Now that we are approaching Christmas, maybe you have entered the crisis of ideas with fasting food!
Although I don't fast, I made a vegetarian lasagna!

  • lasagna sheet
  • eggplants
  • pepper
  • onion
  • tomato sauce
  • pesto sauce
  • cooking margarine
  • 1-2 tablespoons of flour

I cut the joulien onion, chopped some bell peppers and garlic, hardened them and then added some tomato sauce prepared by me from tomato paste, olive oil, water and spices. At the end we can add 2-3 tablespoons of pesto sauce (not so indicated because I have the impression that it contains Parmesan, but if you are not a pure Christian you can add quietly).

When we have all the ingredients ready, we start to arrange it in the tray:
Start with a little white sauce on the bottom of the tray, where we start to arrange the first layer of leaves (I do not boil the leaves before) then put red sauce, eggplant, leaves, white sauce, red sauce, eggplant and so on. Now the solution cannot be reversed, it is not nailed down! I don't think the order is as important as meat lasagna, where the idea is for the sheets to be covered with white sauce so that they can boil well!

Then put in the oven, 180 degrees, convection mode (=) 35-45 minutes, level 3 (in the middle).
It is made when it is nicely browned on top!

However, for discussion, you can use instead of eggplant, pumpkin, cucumbers, mushrooms. Whatever you have in the fridge, vegetables like that.
You can also put leaves and spinach in a jar. I bought it to put but I forgot about it!


RECIPE // LASAGNA fasting, perfect for Christmas fasting

Source: acasa.ro

Christmas fasting will begin soon! It is the perfect time to detoxify your body and enjoy foods rich in vitamins.

Learn how to prepare a delicious lasagna with vegetables, which will be appreciated by the whole family.

Ingredients for vegetable lasagna

• 1 packet of lasagna sheets (without egg)
• 3 carrots
• 3 onions
• 1 medium celery
• 2 bell peppers
• 2 pumpkins
• 250 g tomatoes in broth
• oil
• salt
• pepper
• sweet Boya

How to prepare lasagna with vegetables

Peel the carrots, onion and celery and cut them into suitable pieces. Add them to the food processor and bet them well until they become very small. If you don't have a food processor, grate the vegetables.

Heat a frying pan with a little oil. Add the vegetables and let them simmer until soft. If necessary, add a little water so that it does not burn.

Meanwhile, clean the rest of the vegetables and cut them into suitable cubes. Add them to the other vegetables and simmer for 5-10 minutes. Then add the tomatoes to the broth and season with salt, pepper and paprika to taste. Let the composition boil for 2-3 minutes.

Put a layer of lasagna sheets in a tray, then a layer of vegetables, another layer of sheets and so on until you get three layers of vegetables.

Cover the last layer of leaves with tomato sauce and, if necessary, add enough water to reach the last layer of leaves.

Advice: If you want, you can add between layers, tofu cheese, grated. It is a fasting cheese made from soy.
Put everything in the oven until the water drops, and the sheets are well penetrated, about 20-30 minutes.

How to serve lasagna with vegetables

Serve vegetable lasagna, garnished with parsley or green onions. It goes very well with a glass of white wine.


I must admit, for a long time, for me there was no other way to eat eggplant than in eggplant salad. This summer, however, I set out to discover as many delicious eggplant recipes as possible, so they were the main characters in my kitchen.

I made slices of baked eggplant, pan-fried eggplant with potatoes and bell peppers, eggplant with sweet and sour sauce, halves of baked eggplant with red salsa. Of all the recipes we tried, we liked the lasagna with eggplant, eggplant layers, tomato sauce with mushrooms and & # 8230 & # 8230 the most. muuuulta cheese.

Now, when I easily started the transition from summer to autumn, when the eggplant zacusca is prepared and all kinds of goodies in the jar, good to put on the shelf in the pantry for the winter, I thought it would be good to take advantage of the eggplants from my mother in the garden and prepare lasagna with eggplant again. And on this occasion I thought it would be good to lay the recipe on a virtual sheet, to reach you with pleasure.

Preparation time: 00:40 hours
Cooking time: 00:40 hours
Total Time: 01:20 hours
Number of servings: 10
Degree of difficulty: reduced

Ingredients Lasagna with eggplant

  • 4 eggplants (approx. 1800g)
  • 800g brown mushrooms
  • 3 onions
  • 6 cloves of garlic
  • 1 hot pepper
  • 450g fresh tomatoes
  • 800g canned tomatoes
  • 200g parmesan
  • 400g mozzarella
  • 2 teaspoons brown sugar
  • a teaspoon of salt
  • a teaspoon of pepper
  • a tablespoon of dried basil
  • 2 tablespoons dried oregano

Lasagna with eggplant

1. I washed and cut the eggplant lengthwise into slices about 1 cm wide. I placed them in a tray lined with aluminum foil this time, because I forgot to buy baking paper. I sprinkled the eggplant slices with a little oil, I seasoned them with salt, pepper and dried oregano.

I put the tray in the oven heated to 200C for 10 minutes, until the eggplant slices softened and browned a little.

2. I chopped the onion finely, I put the garlic in the press, and I cut the hot pepper into thin slices. I put them all in a pan in which I heated 3 tablespoons of olive oil and let them stir.

I chopped the mushrooms in the food processor and put them in the pan when the onion softened and became glassy.

3. I let the mushrooms harden until all the water left by them in the pan evaporated and then I added the fresh, peeled tomatoes, blended in a blender and the canned tomatoes.

I put salt, pepper, 2 teaspoons of brown sugar, basil and a tablespoon of dried oregano, I mixed well and let the sauce simmer for about 20 minutes until it dropped and thickened. I matched the taste with salt and pepper and turned off the heat.

4. When the sauce was ready, I started to mount the lasagna in the tray. I greased the tray with a little olive oil and then I placed a row of eggplant slices, the sauce, pieces of mozzarella, grated Parmesan cheese and I continued with the layers of eggplant sauce and cheese until I filled the tray.

4. I put the tray in the oven heated to 180C for 35-40 minutes, until it browned as it appears in the first picture in the article.

Now things are as follows: if you are among the greedy who can not resist the smell coming out of the oven and you want a hot slice of lasagna as soon as it is ready, it will look like you see in the picture above (because yes, I have and I my lusts at home). But if you resist the temptation and eat lasagna after it has cooled (warm), you will have on your plate a piece that is both delicious and good-looking, in which the layers of eggplant, sauce and cheese will be obvious, and on top a layer of crunchy and brown of cheese. For any of the options you choose, know that it is so good that it is addictive. )


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How to Make Instant Pot Lasagna

  1. Turn an 8 qt Instant Pot to sauté mode, high for 15 minutes. Add the pork, beef, and onions to the pot to sauté until pink is gone. Drain excess fat.
  2. While sautéing, fill a 9 & # 21513 casserole dish with boiling hot water. One at a time, add the lasagna noodles to the dish. Set aside.


Lasagna from pancake sheets is a delicious recipe.
Pancake batter:
Beat the eggs with carbonated water and add the spices, then pour in the flour flour.
Mix with the aim not to make lumps. In the pan used only for pancakes, place the pancake dough with a medium-sized polish.
Bake for 2-3 minutes on one side, return by tossing and bake on the other side for 2-3 minutes.

Filling:
Cook the meat in oil, about 10 minutes, add sliced ​​onion and grated carrot.
Quench with wine, taste and boil together for 10 minutes. Add the broth and cook for another 5 minutes.

Sos Bechamel:
In the melted butter put flour and stirring to avoid lumps, quench with water.
The sauce should be like a ciulama. In the sauce put ground pepper, delicate and oregano.

Assembly:
In a tray, place the pancake sheets as a base, put some of the minced meat, put the sauce and top with the tomato slices. Over the tomatoes follow other sheets of pancakes, minced meat, sauce and slices of tomatoes.
The last row should be the pancake sheets over which the sauce, cheese or Parmesan cheese and the tomato slices are placed.
Sprinkle with oregano. Put the tray in the oven for 15 minutes. Brown it nicely.
After baking, leave to cool for a few minutes, then portion.

Lasagna from pancake sheets is served hot with ketchup or sour cream.
For the preparation with lasagna sheets, the KitchenSraft pasta machine from KitchenShop would be useful for me!


Video: 20 maggio 2018 intervista a Lasagna post Bologna (July 2022).


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