Lagsana No. 9 250g Recipe
1. Preboil Instructions
- Bring to boil 2 litre water. Add 2 tablespoons of olive oil into the water to prevent the sheets from sticking together. Stir occasionall with a wooden spoon.
- After about 11 minutes transfer each cooked lasagna sheet carefully into a large bowl filled with cool water to help stop cooking process and helps them from sticking together or drying out.
2. Meat Sauce Recipe
- 1 kg minced beef or mixed beef and pork
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 600g pasata
- 400g crushed tomatoes
- 3 tbsp heapful tomato paste with garlic and herbs
- 2 cubes beef or vegetable, crushed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
3. White Sauce (béchamel)
- 4 tablespoons butter
- ¼ cup flour all purpose or plain
- 2 ½ cups milk
- 1 cup shredded parmesan fresh
White sauce instructions
- In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
- Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
- Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
- Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
4. Toppings
- 500g fresh mozzarella cheese shredded
- 2 tablespoons fresh parsley finely chopped
5. To Assemble
- Preheat oven to 350°F | 180°C.
- Spoon about 1 cup of meat sauce on the base of a 9×13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
- Spoon about 1 cup of meat sauce on the base of a 9×13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
- Garnish with parsley and let stand for about 10 minutes before slicing and serving.