Authentic Italian Lasagna Recipe | FAMOUS ITALIAN FOOD
This Thursday famous world recipe comes from ITALY! On this QUICKIE video we explain you, step by step how to make the original Lasagna recipe! SUBSCRIBE➜
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➜➜➜ Ingredients
FOR THE BOLOGNESE SAUCE:
Extra Virgin Olive Oil 0.5cup / 100ml
Butter 3.5tbsp / 50g
2 Medium Onions, peeled and finely chopped 200g
3 Medium Carrots, peeled and grated 200g
3 Large Celery Stalk, finely chopped 200g
4 Garlic cloves, crushed 12g
Minced Beef 1lb / 500g
Minced Pork 1lb / 500g
Pancetta 300g
Red Wine 1.3 cup / 300ml
2 Chopped Tomatoes can 800g
10 Fresh Basil Leaves 5g
Tomato Purée 2 tbsp / 30g
FOR THE WHITE SAUCE / BECHAMEL SAUCE
Butter 10tbsp / 150g
Plain Flour 0.8 cup / 100g
Milk 4 cups / 1l
Salt
Fresh Ground Black pepper
Nutmeg
ADITIONAL INGREDIENTS
Fresh Lasagne Sheets (about 10x18cm) 1,3lb / 600g
Freshly grated parmesan cheese 1cup / 100g
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NEVER FORGET TO SMILE! original recipe
Italian-American Lasagna with Meat Sauce and Ricotta
This recipe is for how to make Italian-American Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy!
Use this MEAT SAUCE RECIPE:
MEAT SAUCE SERIES:
INGREDIENTS:
-4-5 cups meat sauce
-1 pound lasagna noodles - Dececco brand works well
-1 pound mozzarella cheese - sliced
-1 cup Pecorino Romano - grated
For the ricotta mixture:
-1 pound ricotta - drained overnight or for at least 2-3 hours
-1/4 cup parsley - minced
-1/4 cup basil - minced
-2 eggs
-1 teaspoon kosher salt
-1/4 teaspoon black pepper
INSTRUCTIONS:
1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.
5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.
6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Enjoy!
NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny.
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How to Make Giada's Classic Italian Lasagna | Everyday Italian | Food Network
Giada shares her secrets for making traditional Italian lasagna ????
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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How to Make Giada's Classic Italian Lasagna | Everyday Italian | Food Network
Gennaro Contaldo's Authentic Italian Lasagne | Citalia
Perhaps one of Italy’s most popular and well-known dishes is the lasagne. However, it is rare to experience an authentic Italian lasagne with so many variants of the dish available now in restaurants and the freezer section of the supermarket.
That’s where Gennaro Contaldo comes in, introducing you to this simple and classic lasagne recipe which originates from the Emilia-Romagna region of Italy.
Lasagne is the perfect comfort food dish and is just at home on the Sunday lunch table as it is as the centrepiece of a dinner party with friends. What makes it so versatile is the fact that it can be made well in advance and baked when required – perfect for stress free hosting!
An authentic lasagne is made with the famous ragu Bolognese and egg pasta sheets typical of the Emilia-Romagna region, although dried pasta sheets can be used instead thanks to their ready availability.
Layers are built up using the pasta sheets, ragu and béchamel (white) sauce, all topped with a final layer of the sauce and a sprinkling of grated parmesan cheese.
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Method
Ingredients
4 x servings
For the Bolognese ragu – see recipe here:
For the white sauce:
40g butter
40g plain flour
500ml milk
Salt & black pepper
100g grated parmesan cheese
About 8 x dried egg lasagne sheets
Method
First make the Bolognese ragu - see recipe here (HYPERLINK)
Preheat the oven to 200 degrees centigrade.
Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.
Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.
Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.
How to Make BEEF LASAGNA Like an Italian
Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it.
???? Follow this link to read and print the written recipe:
#beeflasagna #italianlasagna #lasagna
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Beef Lasagna with My Son Sebastian
0:20 Look at the layers
0:40 Welcome to Sebastian's Plate Beef Lasagna
1:11 Beef Lasagna ingredients
3:49 How to Make the sauce for lasagna
6:29 How to Make Bechamel Sauce
9:23 Look at that lasagna sauce
9:43 How to assemble Lasagna
12:10 What to put on the lasagna top layer
12:25 How to Cook Beef Lasagna
14:11 How to Eat the Lasagna...E ora si Mangia, Vincenzo's Plate!
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Lasagna! #shorts #fyp #viral #cooking #food #pasta #italian #lasagna #recipe #chef #cheese #trending
Recipe inspiration @LaurentDagenais
Ingredients
Lasagna pasta sheets
1 small onion diced
3 small carrots peeled and finely diced
4 cloves of garlic minced
2 ribs of celery finely chopped
olive oil
3/4 lb ground pork
3/4 lb ground beef
2 Tbsp tomato paste
1 24 oz Passata
1/2 cup water
2 sprigs fresh basil
Parmesan rinds optional
2 Tbsp finely chopped parsley
8 oz ricotta cheese
1 large egg
1/3 cup Parmesan cheese grated
1 1/2 cup Mozzarella grated
1/4 cup Parmesan cheese grated
S&P
Preheat your oven to 375f
In a large pan over medium heat, add olive oil and once hot add your vegetables with a pinch of salt. Cook for 4-5 minutes or until softened. Then add your beef and pork. Break up the meat and cook until fully brown. Then add your tomato paste and cook for 2 minutes. Next, add your Passata. Add the 1/2 cup of water to the Passata jar and vigorously shake and add to your sauce. Lastly, add your basil and Parmesan rinds. Simmer for at least 25 minutes.
In a bowl, add chopped parsley, ricotta cheese, egg, salt, pepper and Parmesan cheese. Mix until combined and set aside.
To assemble.
In a large baking dish, add a thin layer of tomato sauce, then add a single layer of cooked pasta. Then add a few dollops of ricotta mixture. Next, add some more tomato sauce and spread evenly. Then, add a layer of mozzarella cheese, another layer of pasta and repeat the layering process twice.
When finished with the layers, add the rest of your mozzarella cheese and parmesan to the top of the lasagna. Bake at 375f for 25-30 minutes or until the cheese is golden brown. Remove from the oven and let rest for 20-25 minutes before serving. Add a slice of lasagna to your plate and garnish with basil.
Enjoy!