How are lasagna made?
The preparation of lasagna in the Italian tradition is considered a culinary cult. Many people have witnessed the preparation of Sunday lasagna, while for others it may seem more complicated to understand how to make lasagna.
Nowadays, in fact, the variations of this dish are really numerous and everyone has their own opinion on how lasagna is made.
- If even how to make Bolognese lasagna remains a mystery to you, here is the traditional Emilian recipe:
- in a baking dish, spread the bechamel and add a layer of Bolognese sauce;
- place the dough and proceed to finish the height of the pan by alternating the béchamel with the meat sauce and the pastry;
- finish with a layer of meat sauce and sprinkle generously with grated Parmesan.
The cooking times of lasagna depend on the medium you want to use.
If you want to get to the heart of tradition, learn how to prepare the ragu for the Bolognese lasagna. The secret is a lightly fried onion and extra virgin olive oil with celery, carrots, chopped and mixed ground bacon (with beef muscle and bovine loin). The cooking time of the ragu for lasagna is two hours over low heat;
Alternatively, here’s how to prepare lasagna with pesto, a colorful variant: replace the meat sauce with pesto, starting with bechamel and continuing with pesto and puff pastry. The cooking of the lasagna with pesto depends on the method you use.
One of the recipes for thermomix that I have not found in precooked has been gluten-free lasagna, so I got down to work to get the perfect gluten-free meat lasagna recipe.
This lasagna is made with meat, later I will make it with tuna and vegetables, but for now, my son is not interested in anything other than meat.
Gluten-free pasta plates are from Mercadona, but any pasta plate is valid as long as it is gluten-free.
You can also use aubergine slices on pasta plates.
Gluten-free lasagna ingredients:
500g minced chicken meat or whatever you like the most.
- 300g of crushed natural tomato.
- 200g of fried tomato.
- 1/2 onion.
- 1 carrot
- 6 olives with pitted anchovy.
- 2 sprigs of celery.
- 1 cube of meat broth.
- 20g of olive oil.
- 100 ml of white wine.
- Grated cheese.
- For the bechamel:
- 500ml of lactose-free milk.
- 40g butter 40g cornstarch.
- 1/2 cc of salt.
- 1/4 nutmeg.
- 1 pack of gluten-free pasta plates.
Gluten-free lasagna preparation:
- We are going to help ourselves with Thermomix to make this recipe, we will make the sauce.
- Put the vegetables and the oil in the glass, a total of about 200g between the onion, carrot, leek, and olives. Chop 5 sec/vel 7.
- We put the wine, the natural tomato, and the fried tomato, salt, pepper, a meat stock cube, and chopped parsley. We program 10 min / 100 ° / spoon speed.
- While it is done we put a little oil in a pan and when it is hot we put the minced meat and cook it.
- It has to be undercooked so that it is finished with tomato sauce.
- Once the tomato sauce is finished, pour it into the pan where the minced meat is and cook for about 5 minutes, add salt if necessary.
- Remove from heat and let cool.
- We put a high pot with water to boil to cook the pasta plates for 5 minutes, this is optional since the package says that it is not necessary but for my taste, they remain a little hard if I do not cook them a little before.
- While the water is heating up and we are cooking the pasta plates, we wash the glass and prepare the béchamel sauce.
Preparation of the bechamel:
- You can buy the bechamel already made or not put it if you don’t like it.
- In our case, we cannot find lactose-free bechamel so we have to make it.
- Put the lactose-free milk, butter, fine corn flour, salt, and nutmeg in the glass. We program 10min / 100 ° / speed 3.
- Now we are going to assemble the gluten-free lasagna, for this we use a source that we can put in the oven.
- We preheat the oven to 200 °.
- We put a little béchamel on the base and on top of pasta plates until the base is covered, on top of it a layer of meat, a little more béchamel, and another layer of pasta, until it is finished.
- The top layer should end in pasta, topped with béchamel and grated cheese.
- Then we put it in the oven until the cheese is golden brown. About 15-20 minutes.
- If you are not going to eat so much lasagna at once, you can instead of making one so large, several small ones and freezing them without cooking.
- I hope you like this recipe as much as I do, it is one of my best treasures and now I share it with you.