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Homemade Lasagna

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If you often crave Lasagna, perhaps you should consider learning to cook it. It’s a lot cheaper and you get a whole pan of it instead of just a slice! Jokes aside, this recipe does not represent a lasagna recipe made from scratch, the main components are store-bought and it is still great and freshly cooked at home!

Ingredients:

For the Ragu sauce:

  • 800g store-bought Ragu sauce
  • 600g ground meat
  • 1 onion – diced
  • 30ml olive oil
  • Salt & Pepper to taste

For the Béchamel sauce:

  • 600ml milk
  • 200ml heavy cream
  • 200ml water
  • 70g flour
  • 70g butter
  • Salt & Pepper to taste

1 package Pasta sheets

Instructions:

First, start with making the Ragu sauce. Heat a pan with olive oil and cook the onion until golden. Once done, add in the ground meat, cook until golden. Add the salt and pepper. Continue stirring and smashing the meat until it turns into small crumbs. Add in the store-bought Ragu mix and bring to a boil. Set aside to cool down.

Continue on making the Béchamel sauce. Mix the milk, cream and water into a pot and put on the stove to warm on medium heat. In another pot, melt the butter and add the flour, stir constantly until it gets a brownish color. It is very important your milk to be hot enough, but not boiling. To get it right, when you place your finger in the milk, it should be hard for you to keep it in for too long. Add the milk into the pot of the butter and flour mixture in stages, stir constantly with your spoon. Add the salt and pepper. If you get any clumps, take a whisk and stir until you get a creamy texture. Bring to a boil. Set aside to cool down.

Lastly, you need to boil the pasta sheets. Bring water to a boil into a pot, add salt to taste and start boiling the sheets. You will need a sifter to place them on after boiling them in order for the excess water to drain off. Don’t worry if some of the sheets tear up, it will still be a tasty lasagna anyway!

Brush olive oil into a glass tray, you can use any other kind as well, place some Ragu sauce at the bottom and start arranging the sheets. If you can’t fit 3 at a time you can either overlap them, or cut one of the sheets to fit, depending on your preferences, but we recommend cutting to fit for best results! After you arrange the first layer, use both of the sauces. Add the next layer and repeat the sauce arrangement. Repeat the same technique until your ingredients run off. Be mindful to leave some sauce for the top.

Cover with foil and bake in preheated oven on 180C for 60-70 minutes. If you wish to have it crispy on the top you can uncover it for the last 10-15 minutes.

Keep in mind that if this is your first time, it might not get to the way you have imagined, but it will be a hell of a tasty lasagna anyway!

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