Lasagna to oven- II - sauces + Curiosity

Lasagna to oven- II - sauces + Curiosity


ingredients:

500 grs. industrialized mass of lasagna precooked, or
Lasagna made ​​fresh in house baked.

White Sauce:

ingredients:

2 tablespoons (soup) and full of butter, lard serves
4 tablespoons (soup) shallow flour
500 ml of cow's milk or long-life

Completion of the above ingredients:

2 cups (tea) of cream with the serum
1 teaspoon (tsp) of refined salt
1 pinch of grated nutmeg

Bolognese sauce:

ingredients:

500 grs. Raw meat minced twice cow
1 liter of homemade tomato sauce

Follows in the next release

Other Ingredients:

500 grs. grated onion or chopped niggling
4 tablespoons (soup) of corn oil or sunflower
1 cup of hot water (200 mL) and the required
2 tablets of broth is optional)
1 teaspoon (tsp) of shallow salt, put the tablets of flesh
1 pinch of spice of Nonna
(See the Italian pasta with sauce)



Herbs:

Put only 5 'minutes before finishing cooking

2 tablespoons (soup) of oregano, rub hands to release the aroma
2 tablespoons (soup) of whole or torn fresh basil leaves
1 or 2 tablespoons (soup) whole fresh mint leaves
1 cup (tea) of chopped parsley with stems, only put over the finished dish
½ cup (tea) of fresh chives, chopped into fine rodelinhas (optional) put together with the parsley.
1 piece of cinnamon stick
1 pinch of spice of Nonna
see in the next release

filling:

500 grs. mozzarella sliced ​​not too thin or grated
350 grs. finely sliced ​​cooked ham
200 grs. grated Parmesan cheese, or to taste

How to Prepare the Bechamel Sauce:

Place butter in a saucepan, bring to heat until melted.
Lower the heat, add the flour all at once wheat, let brown, stirring constantly.
Gradually add the cold milk, keep stirring to avoid lumps, until a thick cream, and full-bodied.
If not practical, mix the milk off the heat.
After the white sauce ready, add the cream not ice milk, mix well, lastly salt and nutmeg, let cook for 3 'minutes. Reserve.

How to Prepare the Bolognese Sauce:

Place a large pan to heat with 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, stir with braised.
Add the homemade tomato sauce a glass of water the broth, let the fire go adding the remaining water gradually to cook the meat thoroughly.
Leave the cooking fire for at least 2 hours, or until a well cooked and very thick sauce.
If you need to add more hot water.

Five minutes before removing from heat, add the spice of Nonna, dry oregano, basil, chopped mint choosy.
The parsley and chives put on top of the sauce ready before serving.

Method of Assembling the Lazanha:

In a large rectangular terrine, place 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 dough
3 Spread a layer of tomato sauce with meat.
4 A generous layer of sliced ​​or grated mozzarella on thin thick
5 A very thin layer of sliced ​​ham
6 A thick layer of white sauce
A layer 7 of mass of lasagna
8 A layer of tomato sauce with meat
9 A layer of sliced ​​or grated mozzarella into thin thick
10 A very thin layer of sliced ​​ham
A 11 mass layer of lasagne
12 A layer of tomato sauce with meat
13 A layer of thicker sliced ​​mozzarella, or two thin slices,
A shell 14 only tomato sauce meatless
15 a layer of grated Parmesan cheese

After the mountain lasagna, cover the terrine with foil

Bake preheated to 180 ° C for about 20 'to 30' minutes, approximately. Serve hot.
Accompanying salad of fresh vegetables, or grated vegetables in the large drain: carrot, cucumber, green cabbage, red cabbage, beets.

If you want you can use industrial wet lasagna with hot milk, and then to assemble the lasagna all let stand for an hour.
If you want you can sprinkle chopped parsley over enough of ready lasagna.

curiosity:
Traditionally the lasagna is served in Bologna in northern Italy, where the dish originated, however, it is served around the world.

The ancients say that the lasagna is Greek origin was called (Lagonon), was a large cake dough.

It was introduced in Italy by the Etruscan people, after they modified put sauces and several fillings to leave

Lagonon is tasty and appetizing as well.

Note:
"The most famous lasagna in the world is served in Bologna - Italy"