The range of Italian pasta in supermarkets is very wide, and many types have a special purpose.
Spaghetti is best for Bolognese or carbonara pasta, cannelloni is stuffed and wide flat lasagna sheets are intended for the dish of the same name.
Lasagna is a traditional Italian dish that is a puff pastry made from pasta. Bolognese meat sauce is usually used as a filling, as well as béchamel sauce and cheese.
- 250 g of lasagna leaves
- 1 kg of beef
- 0.5 kg of tomato
- 2 light bulbs
- 3-4 cloves garlic
- 300 g of mozzarella
- 50 g of parmesan
- 1 liter of milk
- 100 g butter
- 100 g of flour
- ground black pepper
Wash the beef, cut it into small pieces and pass through a meat grinder.
Fry the finely chopped onion in oil until it is transparent, add the minced meat and fry, stirring and breaking the lumps, until golden.
Add the diced tomatoes, minced garlic, salt, pepper, oregano and thyme to the fried minced meat and simmer.
For the béchamel sauce, melt the butter in a frying pan, add the flour, fry until golden, pour a thin stream, stirring constantly, cold milk, salt, pepper, season with nutmeg and leave. -cook it until thick.
Put sliced lasagna in oil form, add half of the fried minced meat, pour in a third of the béchamel sauce and sprinkle with half of the grated mozzarella. Then repeat all the layers again. Place the pasta on top and fill with the remaining béchamel sauce.
Bake for 35-40 minutes at a temperature of 190 ° C. 10 minutes before cooking, sprinkle the surface of the lasagna with grated Parmesan cheese
The finished lasagna is kept for 15-20 minutes and only then cut into portions.
In a side note
Prepare the lasagna paste according to the instructions on the package. The leaves may need to be boiled or used dry.
Beef can be replaced with beef, pork, poultry or assorted minced meat.
When frying the minced meat, you can add grated carrot, chopped celery stalks, diced bell peppers, herbs, mushrooms and flavor with dry wine.
The Bolognese meat sauce is usually ready in 30-40 minutes, but Italians prefer to cook it over low heat for a long time, in which case the aroma and taste of the dish become much richer.
In winter, fresh tomatoes can be replaced with canned with their own juice or tomato paste and mozzarella, any hard cheese.