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Meat lasagna
This is the classic meat lasagna recipe that you have probably had a variation of many times in your life. The meat sauce is the classic meat sauce base used in most Italian pasta recipes that can be altered for your own taste. Every Mom, Dad, or Grandmother seems to have their own perfect recipe so start here and create your perfect lasagna. I like to add a tablespoon of Chutney substituting the wine with chicken stock to my meat sauce and sometimes a few fresh herbs that happen to be around the kitchen so send it and make your own. (Good for 4-6 people) Note: the meat sauce takes a while to cook but is well worth the time but if you have your own favourite meat sauce, use that.
What you need
Dried lasagna sheets cooked for 4 or 5 minutes and dried1 liter bechamel sauce
Meat sauce
2 tablespoons grated onion2 tablespoons grated carrot2 tablespoons grated celery1 heaped tablespoon butter500g lean beef mince1 cup white wine or chicken stock125ml milk (1/2 cup)pinch nutmeg750g peeled chopped plum tomatoesSalt and pepper
150g grated parmesan cheese
The process
Add the butter to a pan on a medium heat and then add the onion, carrot and celery and cook until translucent and beginning to soften. Add the mince and cook until the mince has lost it’s pink color. You don’t want it to brown and in fact begins to look grey, this is good.
Now add the wine or chicken stock, stir and allow to simmer until all of the liquid has evaporated. Stir it occasionally to make sure there is little or no liquid left. Now add the milk and nutmeg and allow to simmer again until the liquid has evaporated.
Now add the tomatoes with all of their sauce, stir, reduce the heat to medium low and leave to simmer for about 3 hours stirring occasionally. If you notice the sauce sticking add a little more chicken stock. You really want to do this, it softens the meat and produces an incredible flavour.
Heat your oven to 180 Celsius and begin the assembly. Use a 33cmx23cm baking dish and place a thin layer of meat sauce on the bottom, a layer of pasta sheets and then a layer of bechamel sauce. (I sometimes sprinkle a little cheddar cheese at this point). Repeat the process until you have completely finished the meat and end off with a layer of pasta sheets topped with bechamel sauce.
Sprinkle over the parmesan cheese and into the oven for 40 minutes until browned and bubbling.
That is the best Classic lasagna and meat sauce I have ever tried. You may want to try the Spinach and Ricotta lasagna recipe as well.
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Meat lasagna

This is the classic meat lasagna recipe that you have probably had a variation of many times in your life. The meat sauce is the classic meat sauce base used in most Italian pasta recipes that can be altered for your own taste. Every Mom, Dad, or Grandmother seems to have their own perfect recipe so start here and create your perfect lasagna. I like to add a tablespoon of Chutney substituting the wine with chicken stock to my meat sauce and sometimes a few fresh herbs that happen to be around the kitchen so send it and make your own. (Good for 4-6 people) Note: the meat sauce takes a while to cook but is well worth the time but if you have your own favourite meat sauce, use that.

What you need

Dried lasagna sheets cooked for 4 or 5 minutes and dried
1 liter bechamel sauce

Meat sauce

2 tablespoons grated onion
2 tablespoons grated carrot
2 tablespoons grated celery
1 heaped tablespoon butter
500g lean beef mince
1 cup white wine or chicken stock
125ml milk (1/2 cup)
pinch nutmeg
750g peeled chopped plum tomatoes
Salt and pepper

150g grated parmesan cheese

The process

Add the butter to a pan on a medium heat and then add the onion, carrot and celery and cook until translucent and beginning to soften. Add the mince and cook until the mince has lost it’s pink color. You don’t want it to brown and in fact begins to look grey, this is good.

Now add the wine or chicken stock, stir and allow to simmer until all of the liquid has evaporated. Stir it occasionally to make sure there is little or no liquid left. Now add the milk and nutmeg and allow to simmer again until the liquid has evaporated.

Now add the tomatoes with all of their sauce, stir, reduce the heat to medium low and leave to simmer for about 3 hours stirring occasionally. If you notice the sauce sticking add a little more chicken stock. You really want to do this, it softens the meat and produces an incredible flavour.

Heat your oven to 180 Celsius and begin the assembly. Use a 33cmx23cm baking dish and place a thin layer of meat sauce on the bottom, a layer of pasta sheets and then a layer of bechamel sauce. (I sometimes sprinkle a little cheddar cheese at this point). Repeat the process until you have completely finished the meat and end off with a layer of pasta sheets topped with bechamel sauce.

Sprinkle over the parmesan cheese and into the oven for 40 minutes until browned and bubbling.

That is the best Classic lasagna and meat sauce I have ever tried. You may want to try the Spinach and Ricotta lasagna recipe as well.

2 notes

  1. teenchefkhel posted this
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