How do you make a basic lasagana?!
Answers: please help me but i want to make fresh tomato sause and fresh white sause thanks:)
Lasagna with Basil Leaves
Yields 8-10 Servings
My mom makes GREAT lasagna, and ever since I moved away from my parent’s home, I’ve been trying to find a good recipe for my own home. I found this one from the Soprano’s cookbook on page 80-82. We may have to have a lasagna cook off now!
Homemade Basil Lasagna
1 lb. dried lasagna
5 to 6 C meat sauce (see recipe below)
2 lbs. ricotta
Salt and freshly ground pepper
1 C freshly grated Parmigiano-Reggiano or Pecorino Romano
1 large bunch basil, leaves removed, rinsed and dried
12 OZ. fresh mozzarella, thinly sliced
Preheat oven to 375°F. In a large pot, bring 4 quarts salted water to a boil. Cook lasagna noodles, stirring gently, until tender but slightly underdone. Cool noodles in cool water for 5 minutes. While pasta cools, in a bowl, beat the ricotta and salt and pepper to taste. Spread a thin layer of the sauce in a 9-in. by 13-in. baking pan.
Place a few sheets of lasagna in the pan in a single layer, overlapping slightly. Spread evenly with about one-third of the ricotta mixture and sprinkle with 2 Tbsp. of the grated cheese.
Make a layer of basil leaves and another of mozzarella slices on top. Make two more layers the same way. Top with a final layer of lasagna, sauce and remaining grated cheese. Bake the lasagna on center rack for 45 minutes.
* I also tried WITHOUT the basil* Was JUST as GOOD!
If the lasagna is browning too much, cover it loosely with foil. Bake 15 minutes more, or until top is browned and sauce is bubbling around the edges. Let stand 15 minutes. Cut into squares and serve.
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MEAT SAUCE
1 medium onion, chopped
3 large garlic cloves, chopped
2 TBSP olive oil
8 OZ sweet Italian-style sausage, casings removed
1 lb. ground beef sirloin
Salt and freshly ground pepper
1 35-OZ can Italian peeled tomatoes, chopped
1 28-OZ can tomato puree
6 fresh basil leaves, torn into bits
In a large saucepan, cook the onion and garlic in the oil over medium heat, stirring occasionally, until softened, about 7 minutes. Stir in the sausage meat.
Add the beef and salt and pepper to taste. Cook, stirring often, until the meat is nicely browned and crumbly. Tip pan and discard fat. Add the tomatoes and tomato puree, then add about 1/2 cup water to each can and swirl it around to rinse out the can. Add the liquid to the pan, along with salt and pepper to taste. Partially cover the pan and bring the sauce to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened and the oil has separated from the tomatoes, about 1 1/2 hours. Stir in the basil and cook 5 minutes more. Serve immediately.
i dont know what a lasagana is, sorry i cant help
Bolognese Lasagna
Yield: 6
This lasagna is the perfect balance of cream, cheese and meat. You'll need a pasta machine to make the pasta. It's a fairly involved recipe but the end result makes it all worthwhile. I think you'll agree. Yield is 6 to 8 servings.
Ingredients:
Pasta
* 1 3/4 cups flour
* pinch salt
* 3 eggs
Bolognese Sauce
* 3 tbsp olive oil
* 2 onions, finely chopped
* 1 1/2 lb. lean ground beef
* 1 small Italian spicy sausage, casing removed
* 2 cloves garlic, chopped
* 2 small carrots, finely diced
* Several sprigs fresh thyme
* 2 bay leaves
* 2 tsp dried oregano
* 1 x 28 oz can plum tomatoes with juice, chopped
* coarse salt and freshly cracked black pepper
* 1 bunch fresh basil, washed, stemmed, and chopped
Bechamel Sauce
* 1/3 cup butter
* 1/3 cup plus 1 tbsp. flour
* 4 cups milk
* pinch freshly grated nutmeg
* coarse salt and freshly cracked black pepper
* 2 tbsp Pecorino Romano cheese
* 2 tbsp Parmesan cheese
Assembly
* oil, for baking dish
* 1/3 cup freshly grated Parmesan
* coarse salt and freshly cracked black pepper
Directions:
Pasta
1. In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
2. With mixer on low speed, add 1 egg at a time until incorporated.
3. Continue to mix for 3 to 4 minutes until the dough starts to come together.
4. Remove dough from mixer and knead to form a ball.
5. Cover and let rest for 1 hour
6. Roll out pasta.
7. Cut dough into 12 pieces.
8. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
9. Cook pasta in boiling salted water for about 4 minutes or until just al dente.
10. Transfer to bowl with cold water to prevent sticking.
11. Drain on towel.
Bolognese Sauce
1. In a large skillet, heat the olive oil on medium.
2. Add the onion and saute 3 to 4 minutes or until soft.
3. Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.
4. Add the garlic and carrots and saute for 3 minutes just to soften.
5. Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
6. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
7. Add the fresh basil and adjust seasoning.
Bechamel Sauce
1. In a medium saucepan on medium heat, melt butter.
2. Add the flour and stir with wooden spoon until a paste forms.
3. Remove from heat and add the cold milk a little at a time while stirring well between each addition.
4. Return to heat once all the milk is added and mixture is smooth.
5. Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
6. Add a pinch of nutmeg and season with salt and pepper to taste.
7. Add the Pecorino and Parmesan cheese and stir.
Assembly
1. Preheat oven to 350 degrees F.
2. Oil the bottom of a 13- by 9- by 2-inch baking dish.
3. Reserve a quarter of the bechamel sauce for the top layer.
4. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.
5. Season well between each layer.
6. Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
7. Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.
** to cut down on the work you can used premade pasta
brown your ground beef, drain the grease add Ragu, Prego. Let it cook down a few minutes, the lay a layer of lasagana noodle then a layer of meat/sauce. Mix Mild cheddar shreaded/mozzerala shredded/4 mexican cheese with 2 eggs mix. Then add that on top of meat, and you may do another layer. Then put in the oven on 400 for about 45 -hour covered with foil, then uncover for about 10minutes to let the cheese brown.
I boil the lasagna noodles till half done. Brown 1lb of ground chuck, with onion & green pepper. Drain & add to sauce. Combine riocotta cheese, monzerella cheese, parmessan cheese & 1 beaten egg. Put thin layer of sauce in bottom of baking dish, a layer of noodles, cheese, sauce. Repeat process. Cover with foil and bake 45 min @ 350. Remove foil & add layer of monzerella cheese and bake another 15 minutes. Let cool 10 minutes before cutting.
I have included links for different sauces, I never make my own. This is how I make it though, 1 to 2 jars of ragu super vegetable primivera chunky gardenstyle, fresh or canned mushrooms, 1 to 2 onions, bell peppers (whatever color as much as you like- I usually by the stoplight ones and chop them all up but only use some and save the rest), 1lb. ground beef, garlic powder, seasonings -basil, oregano, italian seasoning or blend like Emerils or something), parmesean cheese, crushed red pepers. I brown the meat,add vegetables, then I add sauce and spices. Simmer. Then I boil the noodles not all of the way done. Then I put a little sauce at the bottom of the pan, with a layer of noodles, next ricotta cheese (you can mix mozzerrela cheese, parmesean, eggs, and spices in the ricotta), more sauce. then it just repeats until you get to the top. bake 45 to 50 minutes take out put on mozzerella cheese on top bake 5 more minutes. Let stand 15 minutes.
I like to use extra sauce so it doesn't get dried out
It seems like a lot but is mostly spices and is really delicious!
Good Luck
1. tomato cream sauce
2. cream sauce
3. tomato sauce
http://www.cooks.com/rec/view/0,1915,132...
http://southernfood.about.com/od/saucere...
http://simplycooking.wordpress.com/2006/...