Traditional recipes

Lasagna with bolognese sauce and eggplant

Lasagna with bolognese sauce and eggplant


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Bolognese sauce: Finely chop the onion and sauté it with olive oil. When it has browned a little, add the finely chopped garlic, the bay leaf and add the minced meat. I used pork, but it is recommended beef or mixture. Let it fry, stirring to homogenize the ingredients. Add salt, pepper and then dried oregano and chopped green thyme. Mix well and then add the white wine. Let it drop and then put the rest of the ingredients: paprika, pepper paste, broth, tomato paste and finally the soup (if you haven't made it, dissolve the concentrate from the cube or powder in hot water). Let it boil over medium heat until the sauce thickens. Then let it cool a little. At the end, when it's colder, add an egg and mix well. Let's put it aside.

For the bechamel sauce: In a kettle, melt the butter or margarine and add the flour. Stir and pour the cold milk, gradually, stirring carefully so that no lumps come out. Then use a whisk to mix. Add a little salt, white pepper and grated nutmeg. Allow to thicken and then set aside. Be careful not to come out very thick. If necessary, add milk and cold water.

We cut the eggplants into slices, with the whole skin. We salt them and let them sit for about 10 minutes, then fry them in a Teflon pan that we sprinkle with oil from time to time. remove on an absorbent napkin.

Prepare a larger bowl (I made in two mediums). Grease the bottom with a generous layer of bechamel over which we arrange a layer of lasagna sheets. I used dry but certainly the fresh ones are better. Then we put half of the bolognese sauce. Arrange over the eggplant and put the bechamel again. We put another layer of leaves and then again bolognese and eggplant sauce. we put at the end a last layer of lasagna over which we put only bechamel (a thicker layer). Bake in the preheated oven for about 40 minutes, until golden brown on top.


LASAGNA WITH MEAT SAUCE & # 8222RAGU ALLA BOLOGNESE & # 8221

Lasagna is a typical Italian dish. It is most often cooked for the holidays. It can have different fillings & # 8211 from meat to vegetarian. If vegetables and meat are present together, it's even better. Lasagna with seafood has a special taste.
Today I propose the lasagna recipe with meat sauce & # 8222ragu alla bolognese & # 8221. How to cook this sauce we have already talked about on the pages of this blog (https://blogcusaresipiper.wordpress.com/2013/03/16/ragu-alla-bolognese/).
I suggest you open this link and cook the sauce, then come back here to see how & # 8222complete the work & # 8221. I make this post because it would be a shame to occupy the blog space (it is offered to me in limited sizes) with repeated posts.
So, the ingredients for the lasagna, excluding the meat sauce, but including the & # 8222besamel & # 8221 sauce, which we also need.

INGREDIENTS (4 people): ESTIMATED TIME & # 8211 55-60 min

for lasagna:
lasagna sheets
sauce & # 8222ragu alla bolognese & # 8221 made from 300 gr of minced meat
hard cheese (parmesan or grana padano)
for besamel sauce:
milk & # 8211 1 l
butter -100 gr
flour & # 8211 100 gr
salt, nutmeg

First we prepare the besamel sauce. Put the butter in a non-stick pan, and when it melts, add the previously sifted flour. Mix well for a few minutes, until the flour turns brown, then add the milk little by little and, stirring constantly, wait for it to boil. We salt and press the nutmeg. Voila, our sauce is ready.

Now take an oven tray (I used a foil one) and grease the bottom with besamel sauce. We take the lasagna sheets (if we have small dry ones we arrange a few pieces until we cover the whole bottom of the tray, if, however, we have fresh dough sheets with large format & # 8211 we adjust their size according to the dimensions of the tray) and we arrange them above the white sauce covering the entire bottom of the container.

Pour the besamel sauce and spread it on the surface of the dough sheet. Put a few tablespoons of meat sauce over the besamel and spread evenly. Press the grated cheese.

Repeat the operation until we form at least three starts or until we finish all the ingredients (layers can be 4 and 5). Grease the top layer with besamel sauce, sprinkle it more artistically with meat sauce, press cheese. Cover with a foil and put in the preheated oven at 180 degrees for 40 minutes (after 30 minutes remove the foil and raise the temperature to 200 degrees for the lasagna to catch the crust).
Removed from the oven, let the lasagna rest for about 10 minutes, otherwise we will not be able to cut perfect pieces (the sheets will & # 8222 escape & # 8221 in all parts).


Post vegetarian lasagna

Post vegetarian lasagna recipes: how to cook post vegetarian lasagna and the tastiest recipes for a vegetarian diet to lose weight, vegetarian meatball soup, vegetarian belly soup, quick lasagna, lasagna with cheese, lasagna quattro formaggi, lasagna with minced meat, fasting appetizers, fasting rolls, fasting cannelloni.

Vegetarian Lasagna (post)

Foods and vegetables, Pasta and pizza, Fasting recipes for 4-6 generous servings: 1 box of lasagna 100 g soybeans granules 2 fist-sized onions 2 cans of red cubes (400 g each) 2 large red peppers 4 tablespoons sunflower oil or olive (chance) 3 tablespoons tomato paste 3 teaspoons top.

Mediterranean Lasagna with Vegetables (Vegetarian Recipe)

Pasta and pizza 2 small eggplants, cut into 2.5 cm pieces 2 red onions, cut julienne 2 red peppers, without seeds, cut into wide strips 4 cloves of garlic, chop 5 tablespoons olive oil 450g pumpkin slices 225g leaves fresh lasagna 50g parmesan.


Recipe Fulvio Balboni: Lasagna Bolognese

Fulvio Balboni has been living in Romania since 1998, but he has not forgotten the kitchen he grew up with. He cooked for the three jurors a Bolognese lasagna, which was rewarded with a passport to the next stage of the show.

Put the celery, carrot and finely chopped onion in a saucepan. Add oil and put on the fire. When the composition has taken on color, add the minced meat, and after approx. 40 minutes to add the tomato juice and leave on the fire for another 40 minutes.

Meanwhile, put milk on the fire together with 3 tablespoons of flour and a little nutmeg and bring to the boil. When the milk has set, remove from the heat and add a little butter.

In a pan put a layer of bechamel sauce and Bolognese meat sauce, a little Parmesan and cover with a layer of lasagna with spinach, then another layer of béchamel, Bolognese sauce, Parmesan until we get 4 layers.

Put what is left of béchamel and parmesan on top and bake for 25/30 minutes. Remove from the oven and serve after 10 minutes.

You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.

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Decomposed lasagna

Lately I have developed a passion to recreate classic recipes, as it comes to my mind. Rehearsal is the mother of learning, but I believe that if you put at least a little originality, if you experiment, you learn more. There are many established chefs who have been accused of defying traditional cuisine, but sooner or later, they have come a long way.

This week I chose to make a classic recipe, like a book, but still different. A decomposed lasagna. I chose to make chicken, because I eat more chicken than pork, and the rest is similar.

I started by making & # 8222 sheets & # 8221, which are actually crispy pasta chips. I wanted to put the preparation in a little more contrast & # 8222creamy-crunchy & # 8221. For this crust I took some pasta at random, which I had around the house, and boiled them for 3-4 minutes longer than it should have.

Then, using the vertical blender, I made a fine puree.

I seasoned the puree with hot paprika, ground thyme and a little cardamom, then incorporated well.

Between two baking sheets, I put a little puree with a spoon and spread with a rolling pin until I got a thin sheet.

I cut the sheet into smaller pieces and fried them in an oil bath over high heat for 1 minute, until they became crispy.

Next, I started to make a thick bolognese sauce, for which I used a red capsicum pepper, an onion, 2 cloves of garlic, 2 tablespoons of concentrated tomato paste, salt, pepper and thyme. I put the vegetables to harden, after 5 minutes I added the chicken breast cut into small cubes.


Then I added the tomato paste, turned the heat to low and let it cook for 8-10 minutes, until the chicken is cooked. At the end I added the spices.

For the bechamel sauce I melted 50 grams of butter, over which I put a spoonful of flour and mixed vigorously with the whisk. Then I gradually added a cup of milk, salt, pepper and nutmeg. I cooked over low heat until it thickened a little.

I assembled my lasagna & # 8222disassembled & # 8221 starting with bechamel sauce, over which I put a ball of bolognese sauce, using ice cream tongs, spicy pasta crust and sprinkled Parmesan.


The tastiest vegetarian lasagna recipe

Many who have an omnivorous diet believe that a vegetarian lifestyle it means eating with & # 8220grass & # 8221, tasteless salads, very simple foods and without any flavor. Well, those who believe that are sorely mistaken. During the period when we eat meat, I did not manage to discover even 10% of the tastiest dishes, and some dishes, apparently made exclusively to be cooked with meat, have a much better taste without. This is also the case with the recipe vegetable lasagna which I will share with you today and also a vegetarian sarmalutes, whose secret I will reveal to you soon. The vegetarian lasagna experiment was done on a few convinced carnivores and passed the taste test with flying colors.

In addition, in addition to the formidable taste it has, this recipe is more light than traditional meat lasagna because it does not contain animal fats and it is easier to cook. So more time for you, more attention to your body!


Homemade Bolognese Lasagna & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Lasagna bolognese it is an extremely delicious food that is prepared in layers of pasta, sos Bolognese and Bechamel sauce. We have prepared the past recipes together with these sauces, so you already have them at hand. For a successful preparation you must first use quality ingredients, I know I have said that, but it is extremely important. Remember, put on good, come out good. For lasagna sheets, I recommend the Italian ones, with egg and which do not require pre-boiling.

Why not make our work easier, if possible? Then, I recommend using unripe parmesan, from the tringhiular. It is much better and fuller of flavor than the ready grated one which is usually obtained from leftover parmesan and other cheeses. As with mozzarella, the best is the Italian one, preferably the fresh one, but it is good and the least dry. However, I return to the same principles, the ingredients must be of good quality. The meat should be minced in front of you at the butcher's or by you at home.

For the Bolognese lasagna recipe, you need lean meat or as little fat as possible. Another recommendation would be to prepare all the ingredients in advance and cook without haste or stress. After you have finished preparing both sauces, you can assemble the Bolognese lasagna. Grease a pan with butter well, and put a very thin layer of meat sauce in it. Then put a layer of sheets, a layer of bachamel and again a layer of meat sauce, grated Parmesan cheese and so on until you fill the whole tray.

Keep in mind that the last layer must be the paste and be covered with bechamel. Top with grated mozzarella and sprinkle with plenty of Parmesan cheese. Put everything in the oven for about an hour and serve warm Bolognese lasagna with a salad or simply as such. If you prepare a larger quantity, you can cut it into pieces and freeze it. If necessary, just heat it and you have a tasty and filling dish ready.


Lasagna with beef and eggplant

Place the eggplant slices on two baking trays, grease them with oil and season with salt and pepper. Bake for 20 minutes, until soft.

Meanwhile, heat 1 tablespoon oil over medium heat. Cook the minced meat for 4 minutes, until it penetrates. Add spices and herbs, salt and pepper and cook for another 3 minutes. Remove the meat to a bowl.

Spread 250ml Bechamel sauce in a ceramic baking dish. Add two sheets of sagana. Put half the beef, parmesan, two more lasagna sheets, half the eggplant slices, another 250ml sauce, parmesan and repeat until you finish the ingredients.

Cover the lasagna with aluminum foil and bake in the top half of the oven for 35-40 minutes and another 5 minutes uncovered. Let it cool for 20 minutes before cutting.

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Polenta lasagna with eggplant and tomato sauce

3 large eggplants
two tablespoons olive oil
a medium onion
four cloves of garlic, press
one kilogram of small tomatoes, or 2 cans of tomatoes
a quarter teaspoon of salt
a tablespoon of balsamic vinegar
a bunch of basil
black pepper
polenta harder.

Method of preparation

1. Preheat the oven to 220 degrees, and in the meantime put a pot on the fire, at medium temperature, and heat the olive oil. Add the onion and garlic, finely chopped, and stir for several minutes.

2. Now add the canned tomatoes, or the finely chopped tomatoes, and mix for 30 minutes on low heat. Add the vinegar and basil and season with salt and pepper.

3. Then heat a grill pan on the fire, then put the eggplant slices until soft, 2-3 minutes. Then keep them separate.

4. Next step: put tomato sauce on the bottom of a ceramic pot that you will put in the oven. Then place the eggplant slices, then put the sauce on the slices again, then place the slices of a harder piece of polenta.


Sos ragu alla bolognese reteta clasica italiana

Sos ragu alla bolognese. Bolognese sauce (bolognez) for pasta is prepared from minced meat with tomato juice and specific flavors. A ragout that combines with cooked pasta or lasagna, cannelloni. A classic of Italian cuisine. It can be prepared in larger quantities and stored for other dates.

The bolognese or bolognese sauce (pronounced & # 8222bolonieze & # 8221 or & # 8222boloniez & # 8221) has its origin in northern Italy, in the city of Bologna, as its name suggests. A pasta recipe with meat that was written to be & # 8222bolognese & # 8221 dates from 1891 and is found in the cookbook of Pellegrino Artusi. The recipe used now differs somewhat from the initial one and there are many variants, but the established one is the recipe recorded for the first time by the Accademia Italiana della Cucina only in October 1982.

Many people don't feel like cooking pasta sauces for hours and, unfortunately, they buy them in stores, in jars. Make an effort and prepare them at home! It does not compare the taste and aroma of those at home with those on the shelf & # 8230 In addition, you can prepare larger quantities of certain sauces (such as this one, ragu alla bolognese sauce) to keep in jars. In the student dormitories in Cluj or Timisoara there were serious supplies of bolognese sauce in a jar, made by the students' mothers. See below how to proceed.

Although the world knows about & # 8222 spaghetti a la bolognese & # 8221, the pasta used by Italians together with this sauce are the wide ones: tagliatelle, pappardelle, fettuccine but also tubular pasta like rigatoni or penne. The picture below is taken by Oana even in a restaurant in Bologna.

Here is the recipe these homemade pasta. It is enough to boil them for 2-3 minutes in boiling salted water, drain them and immediately dip them in the pan with ragu alla bolognese.

The secret of this sauce is to cook long, slow, over low heat and patiently. The recipe and procedure are extremely simple, the sauce cooks almost on its own, but it takes several hours. read on the blog Andrei Constantinescu (Mint & Rosemary) & # 8211 graduate of the prestigious faculty & # 8222Culinary Arts at the University of West London & # 8221 & # 8211 that the cooking of this sauce was entrusted to porters (or porters) from various Italian buildings. They boiled it slowly on a small stove mounted in the booth at the entrance. She also explains to us why it is preferable to slow cook the fast one (in the pressure cooker for example): by both you get soft meat but not flavors! When boiled quickly in kukta (pressure cooker), the aromatic molecules in the food volatilize quickly.

Most recipes recommend the use of beef / beef in combination with a little pancetta (salted, seasoned and dried pork breast). Instead of pancetta you can use raw pork breast or bacon, kaiser. You can also make ragu alla bolognese sauce from the whole piece of meat, breaded with pancetta. Only at the end does it crush with a fork. Do you realize how well it should be boiled?

In some recipes there are mixes of minced beef with pork (at Giallo Zafferano). Some indicate the use of plain or combined olive oil with butter, dry white wine or milk, etc. But all contain thick tomato juice (mashed or canned tomatoes) as well as some vegetables: carrots, onions, celery stalks (celery).

The only spices are salt and pepper, so it's not about the "Italian herbs" that people put in any pizza or pasta recipe. No oregano, basil, rosemary or thyme. No ketchup!

With this ragu is made the famous lasagna & # 8211 see recipe traditional Italian here.

The truth is that this ragu alla bolognese sauce is tasty and flavorful from good slow-cooked beef. You will see what a spectacular transformation the sauce will undergo after 2.5-3 hours of cooking! Only then does it begin to look like a real ragu alla bolognese.



Comments:

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