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The Only Lasagna Recipe You Need
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The Only Lasagna Recipe You Need

2 godz. 30 minPorcje: 8Nutri-Score C€€
od @thegoldenbalance42 importyugotowano 0 razy
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Składniki

8 osób
  • onion (finely diced)Warzywa i owoce1 kawałek
  • celery (peeled and finely sliced)Warzywa i owoce2 kawałki
  • carrots (shredded)Warzywa i owoce2 kawałki
  • garlic (smashed with salt into a paste)Warzywa i owoce4 kawałki
  • olive oil (generous drizzle)Spiżarnia30 ml
  • salt (to taste)Przyprawy8 g
  • tomato paste (cooked until browned)Spiżarnia60 g
  • ground beefMięso700 g
  • smoked paprikaPrzyprawy5 g
  • chipotle chili powderPrzyprawy2 g
  • beef stockSpiżarnia250 ml
  • San Marzano tomatoes (canned, crushed by hand)Spiżarnia800 g
  • butterNabiał60 g
  • flourSpiżarnia60 g
  • milk (added in batches)Nabiał800 ml
  • black pepper (freshly ground)Przyprawy2 g
  • mozzarella (shredded)Nabiał400 g
  • parmesan (grated)Nabiał120 g
  • lasagna sheets (boiled 8-10 min)Produkty zbożowe250 g

na porcję

Wartości odżywcze

466kcal

Węglowodany
26 g
Białko
26 g
Tłuszcz
29 g
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Przybory

  • Garnek żeliwny
  • Rondel
  • Garnek
  • Trzepaczka
  • Naczynie żaroodporne
  • Durszlak

krok po kroku

Przygotowanie

  1. Prepare the mirepoix and garlic paste

    • Peel the celery to remove the fibrous strings, then slice it finely.
    • Finely dice the onion and set out the shredded carrots.
    • Sprinkle the garlic with salt and smash it into a paste.
    Krok 1

  2. Sweat the vegetables

    • Heat a generous drizzle of olive oil in a Dutch oven over medium heat.
    • Add the onion, celery and carrots and cook until soft and sweaty.
    • Season generously with salt, then stir in the garlic paste.
    Krok 2

  3. Brown the tomato paste and beef

    • Add the tomato paste and cook until nicely browned and deep in flavor.
    • Add the ground beef with a touch more salt and break it up.
    • Season with smoked paprika and chipotle chili powder and brown the meat.
    Krok 3

  4. Build and simmer the meat sauce

    • Pour in the beef stock and scrape up the browned bits from the pan.
    • Once bubbling, add the San Marzano tomatoes and crush them into the sauce.
    • Taste and adjust the seasoning, bring to a boil, then cover and simmer on low.
    Krok 4

  5. Make the béchamel

    • Melt the butter in a saucepan over low heat, then whisk in an equal amount of flour.
    • Cook for a couple of minutes to remove the raw flour taste.
    • Whisk in the milk in several batches until silky smooth, then season with salt and black pepper.
    Krok 5

  6. Finish the béchamel with cheese

    • Stir in the mozzarella, then add parmesan until the consistency feels right.
    • The sauce should coat the back of a spoon and hold when you swipe it.
    • Loosen with more milk if too thick, or add parmesan if too watery.
    Krok 6

  7. Cook the lasagna sheets

    • Bring well-salted water to a rigorous boil and add the lasagna sheets.
    • Cook for 8 to 10 minutes, stirring a couple of times so they don't stick.
    • Drain the sheets.
    Krok 7

  8. Layer the lasagna

    • Start with a layer of meat sauce, then a layer of lasagna sheets, trimming them to fit.
    • Add more meat sauce, a layer of béchamel and a quick layer of mozzarella.
    • Repeat the process once more, without drenching it in béchamel.
    Krok 8

  9. Bake the lasagna

    • Bake at 190 °C for about 30 minutes.
    • Switch to broil for the last 5 minutes to brown the top.
    Krok 9

  10. Rest and serve

    • Let the lasagna rest for at least 20 to 30 minutes before slicing.
    Krok 10
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