To Oven Lasagna With Two Sauces

To Oven Lasagna With Two Sauces

Ingredients:
500 grs. industrialized mass of lasagna precooked, orLasagna made fresh in house baked.
White Sauce:
Ingredients:
2 spoons (soup) and full of butter, lard serves4 tablespoons (soup) spoon of flour500 ml of cow's milk or long-life
Other Ingredients:
2 cups (tea) of cream with the serum1 teaspoon (tsp) of table salt1 pinch of grated nutmeg
Bolognese sauce:
Ingredients:
500 grs. of raw ground beef twice1 liter of concentrated tomato sauce (see homemade tomato paste)
Seasonings:
500 grs. grated onion or chopped niggling4 tablespoons (soup) of corn oil or sunflower1 cup (tea) of hot water2 to 4 tablets of broth1 teaspoon (tsp) or dessert spoon of salt1 pinch of spice of Nonna (see the Italian pasta with sauce)


Herbs:
Put only 5 'minutes before finishing cooking
2 spoons (soup) of oregano, rub hands to release the aroma2 spoons (soup) of whole leaves of fresh basil1 or 2 spoons (soup) whole fresh mint leaves1 cup (tea) of chopped parsley with stems, only put over the finished dish½ cup (tea) of fresh chives, chopped into very fine rodelinhas optional
Filling:
500 grs. mozzarella sliced ​​not too thin350 grs. of cooked ham200 grs. grated Parmesan cheese, or to taste
How to Prepare the Bechamel Sauce:
Place butter in a saucepan, bring the fire until melted.Lower the heat, add the flour all at once, let brown, stirring constantly.
Gradually add the cold milk, continue stirring to avoid lumps, until a thick and stocky.
If not practical, mix the milk out of the fire.
After the white sauce ready, add the cream not ice cream, mix well, lastly salt and nutmeg, let cook for 3 'minutes. Reserve.
How to Prepare the Bolognese sauce:
Put a large pot with fire, 3 tablespoons oil, let heat add the meat and let it brown.
In separate pan fry the onion with a tablespoon of oil until wilted, add the onion has cooked with braised.
Add water broth and salt, leaving the fire to dry up all the water.
Then add the tomato sauce, leaving the fire to cook for at least 2 hours, or until a sauce thick and well cooked.
If you need to add more hot water.
Five minutes before removing from heat, add the spice of Nonna, dried oregano, basil, mint, minced choosy, and rosemary.
Parsley and chives over the place ready sauce before serving.
How to Assemble the Lazanha:
In a large rectangular terrine, place the ingredients in alternating layers:
1 At the bottom of the refractory spread a generous layer of hot sauce
     tomato with beef (Bolognese sauce).2 Above the hot sauce a layer of lasagna dough3 Spread a layer of tomato sauce with meat.4th A generous layer of mozzarella sliced ​​or grated drain in bulk5th A layer of thinly sliced ​​ham6 A thick layer of white sauce7 A layer of lasagna dough8 A layer of tomato sauce with meat9 A layer of sliced ​​mozzarella or grated drain in bulk10 A layer of sliced ​​ham finelyA layer 11 of lasagna dough12 A layer of tomato sauce with meat13 A layer of mozzarella sliced ​​thicker, or two thin slices,14 A shell only tomato sauce without meat15 a layer of grated Parmesan cheese
After the mountain lasagna, cover the terrine with foil
Bake in the oven, pre-heated 180 ° C for about 30 'minutes, approximately. Serve piping hot.Accompanying salad fresh vegetables, or grated vegetables in strainer Wholesale: carrot, cucumber, green cabbage, red cabbage, beets.
If you want you can use the lasagna industrial wet with hot milk, and then to assemble the lasagna all let stand for one hour.If you want you can sprinkle chopped parsley over enough of lasagna ready.
Note:
Traditionally the lasagna is served in Bologna in northern Italy, where the dish originated, however, it is served around the world.
The old saying that the lasagna is of Greek origin was called (Lagonon), was a large cake batter.
Was introduced into Italy by the Etruscan people, after they modified put sauces and various fillings, to leave
Lagonon is tasty and appetizing as well.
Note:"The world's most famous lasagna is served in bologna - Italy"