1/2 Onion, chopped
1 Carrot, peeled and sliced
-very thin 1 Stalk celery, sliced very
-thin 4 Cloves garlic, sliced
1/4 c Olive oil
2 cn Plum tomatoes, drained (28
-ounces each) Salt, pepper, and sugar -(optional), to taste Red pepper flakes, to taste -(optional 1/2 c Red wine
FOR THE BECHAMEL 2 c Milk
4 tb Unsalted butter
4 tb All-purpose flour
1/2 ts Salt
1/2 ts White pepper
Nutmeg, to taste FOR ASSEMBLING Olive oil and salt for -cooking lasagna noodles 3/4 lb Lasagna noodles
15 oz Ricotta cheese (1 container)
1/4 To 1/3 pound mozzarella
-cheese, thinly sliced FOR THE SAUCE Grated Parmesan cheese (optional) To make the sauce, saute the onions, carrot, celery, and garlic in the olive oil until golden. Add the tomatoes, mashing them in the pot as they are added. Bring to a boil, then simmer over low heat, uncovered, for 1 hour. Add salt, pepper, sugar, and red pepper flakes; cook for another 1/2 hour, covered. In the last 20 minutes of cooking, add the red wine. To make the bechamel sauce, bring the milk to a simmer in a small saucepan. Melt the butter in another saucepan and gradually whisk in the flour. Cook for about 2 minutes, but do not let the mixture turn brown. Remove the saucepan from the heat and add the hot milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 to 10 minutes, or until the sauce is medium thick. Add the salt, pepper, and nutmeg. Cook the lasagna noodles in salted boiling water, with a few drops of olive oil, until al dente. Drain. In a 9-by-13-inch baking dish, spoon enough tomato sauce to just cover the bottom of the pan. Cover with a layer of lasagna noodles, then some tomato sauce. Spoon on a third of the ricotta cheese, then a third of the bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of the ricotta and a third of the bechamel. Repeat one more time. Top with a layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30 minutes, or until piping hot. Remove from the oven and sprinkle with optional Parmesan cheese before serving. Makes 10 servings. Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate, 21 g Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters.
How To make Luigi's Lasagna Al Forno's Videos
#lasagna #lasagne #lasagnarecipeindianstyle #lasagne #cucinaitaliana #cucinanapoletana
Gastronomia Ristorante Albenga, Chef, Luigi: il segreto delle Lasagne...
Gastronomia ristorante ad Albenga, lo Chef luigi presenta le Lasagne, lasagne al Ragù, lasagne vegetali, pasta fresca “”fatta in casa” ed altre preparazioni. Si può mangiare in loco anche nel dehor, servizio ai tavoli e da asporto, a pranzo e cena, comodo parcheggio. E per finire un gelato artigianale di KaDò, affogato al caffè, una coppetta, un cono, una vaschetta da asporto, torte gelato per compleanni, torte di pasticceria.
Ad Albenga in via Piave, 78
LASAGNA AL FORNO RICETTA PASTA AL FORNO CLASSICA AT HOME
Lasagne al forno ricetta pasta al forno classica, ricca di condimento e facile da realizzare. Le lasagne al forno sono il primo piatto indiscusso della domenica. Strati di sfoglie di pasta all’uovo, un gustoso ragù alla bolognese, formaggio grattugiato, un’avvolgente besciamella e le lasagne al forno ricetta classica sono pronte. Ne preparo sempre qualche teglia in più che congelo per averla sempre a disposizione. Vediamo insieme come procedere..
#pastaforno #lasagneforno #fattoAcasa
Tutorial: Lasagna al horno
¿Cómo horneo mi lasagna? ¿En cuánto tiempo? Para resolver todas sus dudas, aquí está nuestro primer tutorial. Son sólo 5 pasos, súper rápidos y fáciles!
How to make cheesy baked pasta 'roses' from Modena | Pasta Grannies
This is a good Easter weekend dish; pasta rolls of cheese and ham, baked until crisp on the edges. It's called rosette alla modenese - and sometimes swallows nests or 'nidi di rondine'. Carla teaches pasta lessons, so if you are ever in Vignola, check out Centro Sociale Età Libera.
For this dish, you will need:
for the pasta: 300g 00 flour, 3 eggs
for the béchamel sauce; 1 litre full fat milk, 100g butter, 100g flour, plenty of nutmeg, pinch of salt
to assemble: 300g thinly sliced ham, 300g of thinly sliced fontina or Emmental cheee (or similar)
around 80g grated Parmigiano cheese.
Mouth Pleasers - Five Layer Lasagna
Chef Luigi McFinnigan and his assistant Ricardo Swahili bring you a recipe for Five-Layer Lasagna.
Inspired by Vaguerant Production's Put it in Your Mouth - 104