Hello friends of Cucharea,
Today I want to share with you our recipe for Lasagne, already available to order from Cucharea.
This well-known Italian dish has become part of Spanish cooking, as, back in the day, did croquettes, which have their origin in France. Both are now, together with paella and the potato omelette tortilla, one of the standards of Spanish cuisine.
Lasagne is basically a combination of various recipes and cooking techniques. It isn’t that difficult to make, but you need plenty of time and you are going to use more than a few pots.
Let’s go. The ingredient list is at the end of the post.
First of all let’s cook the bolognese. For this we need, olive oil, garlic, onion, bay leaf, minced meat, (half pork and half veal or beef mince), ripe tomatoes, carrot, a little red wine (optional), salt, black pepper and a little oregano.
Finely chop and fry the garlic, onion and carrot together with the bay leaf. When they have softened, add the minced meat and sauté.
Add the red wine and let the alcohol evaporate.
Now we add the peeled and chopped tomato, if you can remove the seeds, more the better.
Let the bolognese cook for 45 minutes over a low heat, stirring occasionally, then add salt and pepper to taste and add a little oregano.
For a litre of milk we need 80 grams of Extra Virgin Olive Oil (EVOO), 80 grams of flour and some salt, pepper and nutmeg. Bechamel is usually made with butter but I always replace it with EVOO since it is healthier and is a big part of my identity in the kitchen.
We make a Roux, that is, lightly sauté the flour in the oil and then add the milk little by little and whisking constantly. It is important to add warm milk to avoid lumps.
The bechamel sauce must be cooked for at least a half hour to make it perfect, we enhance it with salt and pepper and a little freshly grated nutmeg.
Obviously, you must use lasagne pasta, we are going to cook it al dente in salted water.
The way to cook this pasta is to throw the sheets one by one into boiling water in a pot or wide casserole, with enough space for them to boil happily and avoid sticking to each other.
About 10 or 11 minutes is enough, so remove the pasta and chill it in ice water to stop the cooking immediately and ensure the lasagne sheets remain separated.
When the pasta is cold, remove the sheets and let them dry on a clean cloth.
In an oiled baking dish, put a layer of pasta, then a layer of bolognese, a layer of bechamel, sprinkle with Parmesan cheese, ricotta or mozzarella – according to your preference – and repeat the process twice more.
Finish with a final layer of bechamel and grated cheese.
Into the oven
So now you your lasagne is ready to bake.
Sett the oven to 180 degrees C and bake for 35 minutes or so.
Meanwhile, you can uncork a bottle of wine to let it breathe and begin washing the mountain of pots, pans, dishes and utensils…. or, you can order your lasagne from Cucharea and concentrate only on baking it for 35 minutes at 180 degrees while you have a snack and a drink with the person you love the most.
Quantities for 4 people
- 1 medium clove of garlic
- 1 medium onion
- 1 medium carrot
- 2 bay leaves
- 600 grams of mixed minced meat
- 100 grams of tomato
- 1/4 glass of red wine
- Salt, pepper and oregano
- 80 grams EVOO (extra virgin olive oil)
- 80 grams plain flour
- 1 litre milk
- Salt, pepper and nutmeg to taste
24 sheets of lasagne Pasta, Parmesan cheese and any other grated cheese you fancy.
Next week I plan to prepare a vegan vegetable soup. What do you think, would you like to try it?
Don’t be shy, leave a comment below!