The best lasagna in the world - here is the recipe
Written by Ingo in Food , tags: lasagna , recipe
Lasagne - this delicious Italian pasta bake ... hmmm. I love lasagna in almost all variations. Anyone who has ever eaten lasagna white, however, that it in detail but can taste quite different. The following recipe is for a particularly tasty lasagne which has not really tasted like every other little one. It is from an old school friend, who was famous for just this lasagna.
This image is not my lasagna, but it looks so similar - but without the vegetables in the stew
So what is special about this lasagna? It may be the most standard ingredients in it, but also spinach, by the way, the sauce does not ultimately filling the usual red, but more brown (= green + red). Do not worry, I myself am not a super fan of spinach, it tastes but not before then. What is not in it, is ham. Then there is this unique brandy topping, and the delicious white sauce between the layers. So, who likes to eat or cook (or both) - Try necessarily easy times.
The recipe
Here is the recipe (officially as usual for 4 people)
Ingredients for the stew
2 tablespoons oil
2 onions
1-2 garlic cloves
500 g minced meat (half and half)
150 g frozen spinach
125 g mushrooms
2 tablespoons tomato paste
1 bunch herbs
125 ml white wine
Instant 125 ml broth
125 ml cream
Salt, pepper, oregano
Ingredients for Bechamel Sauce
45 g butter
45 g flour
175 ml cream
375ml milk
1 bunch chives
Salt, pepper, nutmeg
250 g lasagna â € "noodles
Parmesan cheese, brandy
Preparation
Onions and garlic (we take our special olive oil to brown), then brown the mince. Now comes the wine, broth powder (which I always dissolve the powder in a cup with hot water, small lumps do not matter), the tomato paste, mushrooms (fresh or cut from the can) and spinach (we take now still frozen, which is portioned in such pellets, which can also be frozen as they are in the pan). Afterwards to the cream and season (I take as a starting amount of 2 teaspoons of salt) and herbs (oregano, thyme, then another, then another ... add).
Bechamel sauce
Butter at not too much heat to melt, then gradually add the flour. In the end this is more or less a single large lump, which is then quenched with the milk (hinzugießen gradually), then the cream into it. The sauce should now look normal thick. Then again boil something, then it is already thicker. To spice salt, pepper, and - very important for me! - Muscat (which we freshly grind with a mill). Chives still pure, that's it.
On the pasta is usually that no pre-cooking is necessary. Throw it hard, however, the pasta sheets in the pan, so the finished lasagna is often very "al dente" to places still quite hard and dry. So I put the individual pasta plates previously for several minutes in warm water (where the plates against each other and occasionally move a little twist, because the pasta sticking together easily).
Optimal is when you cook with these steps, several people - sauce, make white sauce, pasta water - can make parallel, otherwise I would only cook the stew, then give the noodles into the water and then prepare the bechamel sauce, the stew that is as long leave on low heat.
Now you need a suitable form of ceramic or glass, which previously greased with butter. It takes a total of five layers of pasta (ie number of platters by five share for one shift). Below are purely noodles, about one third of the white sauce. Then pasta, then half of the stews, pasta again, second third of the white sauce, pasta, other half of sauce, noodles, and the last layer is white sauce. It now comes grated Parmesan cheese (preferably fresh, if you like him, quietly covering the entire surface with it). To top off some small knobs of butter and two to three tablespoons of brandy.
The form is now for 30 minutes in a preheated 175 degree oven. I take a glass shape with cover (to prevent dehydration especially in air circulation, but it is also without), which I take off the last 5 minutes, then turn the upper or heat to the surface anzubräunen beautiful.
This can serve baguette, salad and red wine. Bon appetit.
[...] As you yourself fine lasagna prepared, can be read at Betty Bossi. Lasagna with kale - which recommends the Tüschmecker blog. Those who marveled at Cucina Casalinga the broccoli and ham lasagne, which runs the water in the mouth. Or maybe more with spinach and smoked salmon? To have Thea. Where are the best lasagna in the world? In Ingo Raven blog. [...]