Now that we’ve become used to the fast pace of life, there are hardly any more comforting and delicious meals than Italian lasagna. This timeless recipe brings layers of pasta, sauce, and filling meat that make for a delicious lunch and a lot of food you can’t resist eating. Lasagna is perfect for a family dinner, meal planning or just a tasty home-made dessert, this Italian dish will cherish your appetite. Here is how you can prepare it – a detailed procedure as follows with some advice to make it even better. Why Lasagna Makes the Perfect Lunch Sure, lasagna isn’t to be especially for dinner alone! It’s the ultimate lunch option because: Rich in protein and carbs: Great for fueling your day. Perfect for meal prep: Lasagna can be prepared in advance and kept for later use as well as reheated. Easy to customize: It can also be added with veggies, different types of cheese, or even a non-meat product.
Now for your soul – ingredients:
of Italian lasagna. Here’s what you’ll need to create this classic dish: For the Meat Sauce: 500g ground beef 500g Italian sausage 1 large onion, diced 4 cloves garlic, minced 800g crushed tomatoes in one large can 2 tablespoons tomato paste 1 teaspoon sugar – this helps do away with or reduce acidity on the fruits. Salt and pepper, to taste Basil leaves and oregano preferably fresh leaves (or 1 teaspoon basil leaves and 1 teaspoon oregano leaves)For the Béchamel Sauce: 4 cups whole milk 50g butter 50g all-purpose flour Pinch of nutmeg Salt and pepper, to taste Additional Ingredients: Lasagna noodles (preferably no more than a box, which is around 12 sheets). Mozzarella cheese, 250g – shredded 250g ricotta cheese 100g Parmesan cheese, grated.
Step-by-Step Instructions:
Step 1:
Prepare the Meat Sauce Cook the Meat: In a large skillet cook ground beef and Italian sausage for 10-15 minutes until brown. It is often fine to use a spatula to scrape up any clumps that have formed. Add Onion and Garlic: After the meat has been browned, put the onion and garlic already cut into dices. Sauté until onion soft and turns clear or becomes translucent. Simmer with Tomatoes: Add the crushed tomatoes, tomato paste, sugar, basil, oregano into the pot. Lower the heat and allow the sauce to cook gently for about 20-30 minutes whilst stirring occasionally. Season to Taste: Add salt and pepper to your taste. If it tastes too acidic, alter the sugar level; this can be done in stages so its taste is perfect.
Step2:
For the BÉCHAMEL SAUCE to melt the butter: Place the butter in a medium size saucepan and cook over medium flame.Add the Flour: Gradually stir in the floour until you have achieved a smooth paste and the flour has been cooked for about 1 – 2 minutes or more depending on its aroma becoming slightly ‘nutty’. Add the Milk: Now add in the milk slowly but steadily and whisking at the same time for no lumps to form. Season the Sauce: Then you add a pinch of nutmeg, salt and pepper. Whisk further until you get a creamy sauce which should take 5-7 minutes.
Step 3:
Assemble the Lasagna Layering the Ingredients: To make layers of this casserole, first, in a 9×13 inch baking dish, pour a thin layer of the meat sauce. Lay a layer of lasagna noodles on the sauce, put the meat sauce, béchamel, mozzarella and Parmesan cheese on next. Add Layers: Do the layers again, ensure you put a lot of meat sauce, béchamel, and cheese for the second round of the layers. Finish off with a layer of the noodles which is then spread with béchamel and finally garnished with lot of mozzarella and parmesan. Add Ricotta: To make the tiramisu richer, put mounds of ricotta cheese in between your layers.
Step 4:
Bake the Lasagna Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit or 190 degree Celsius. Cover and Bake: Place the baking dish with foil and bake it for 25 minutes. Remove the Foil: Exposition and brown for an additional 15-20 minutes until the cheese is melted, brown and sizzling. Let it Rest: Let the lasagna to rest for about 10-15 before slicing it to serve. This settles the layers, and makes it convenient to serve. Skills for Building the Best Lasagna Choose Quality Ingredients: The quality of your ingredients really count: certain fresh basil, good tomatoes, and good cheeses make a difference. Use Fresh Pasta if Possible: Creating lasagna with fresh pasta sheets will give the dessert a softer texture and easier to chew. Let It Sit: This is because letting lasagna remain for sometime before serving ensure that the layering remains intact. Storing Your Lasagna and How to Reheat It Lasagna is perfect to prepare in advance! It can be kept in the refrigerator for about 3-4 days of storage. To warm up the individual slices, place the slices in the microwave, or for the whole dish place the dish in the oven at 350°F (175°C) for 15-20 minutes. Freezer portions can be stored for up 2 months if not used immediately. Final Thoughts Most of the ingredients used in this recipe are Italian and this lasagna is best suitable for lunch. It can be eaten with any other side dish but it’s best enjoyed with a basic salad or garlic bread. It’s almost sinful to even say lasagna because it means a lot more than just food on the table. Thus, no matter you serve this lasagna on a festive table or throughout a working week, you will instantly find yourself in Italy.