Lasagna is a famous dish in Italy, with the sweetness of minced meat, the aroma of vegetables when grilled combined with a rich coating of cheese and fresh milk. It is a good choice if you want to have a full-of-energy meals or want to make something delicious for your family.
Italy is quite famous for its noodles and lasagna is one of them. There are many different ways to cook lasagna because depending on their taste, each chef will have ways to adjust the ingredients accordingly. In this article, Break will show you how to make Italian lasagna with bechamel sauce and an oven.
Ingredients for making lasagna sheets: 1 box of lasagna sheets, 100 grams minced beef, 100 grams minced pork, 100 grams bacon, 1 onion, 1 carrot, 2 tomatoes (or you can replace with 1/2 jar of tomato sauce if available).
Ingredients for making bachamel sauce: 250ml of unsweetened milk, 40 grams of unsalted butter, 20 grams of flour, a few dried parsley leaves, oregano, fennel seeds, a little cheese.
Before you start processing, be sure to rinse the vegetables and tubers and soak the sheets in water first.
The process will be divided into 3 parts: making tomato sauce and minced meat, making bechamel sauce, and baking lasagna. It sounds complicated but actually it is not too difficult to perform.
Making tomato sauce and minced meat
Step 1: Dice the carrot, onion, bacon
Heat the oil pan and all the carrots and onions first, then pour the bacon into it and stir fry.
About 3 minutes later, continue adding the minced pork and minced beef to the pan.
Remember to add the beef last, avoid pouring all the ingredients in the pan at once, as it will lead to difficult stirring and also make it difficult to cook everything evenly.
Step 2: Make sure the meat is cooked evenly and the carrots and onions are soft, then add the tomato sauce and stir, turn off the heat.
If you want your sauce to be more fragrant, you can add a little dry parsley and oregano leaves. When you add these two leaves, stir quickly and continuously will help the vegetables to smell better and the color is also more beautiful.
Making bechamel sauce
Step 1: Melt the unsalted butter in a hot pot (or pan). Once the butter has melted, add the flour and stir well into a smooth mixture. This mixture in Western cuisine is called roux.
Step 2: When the roux has reached the desired smoothness, continue slowly to pour fresh milk into it, stir gently. The mixture is now a bit bubbly, season with a pinch of salt, and if there's white pepper, add it.
Bake lasagna sheets
This stage is quite time consuming and requires a bit of dexterity. First of all, you should prepare a square or circle cake mold big enough to bake. Don't forget to soak the lasagna sheets in hot water for another 20 minutes.
Step 1: After soaking, pat dry the sheets by pressing each sheet lightly on a dry towel. Note that the drier the better, because wet sheets will not taste as good as expected.
Step 2: Lay down the sheets in the cake mold to fill the bottom of the mold, then use a spoon to add the tomatoes, followed by the layer of bechamel sauce and finally cover some cheese on top.
If you feel that each layer is too thick, you can put them into 6 layers: lasagna sheet - tomato ketchup - bechamel sauce - lasagna sheet - tomato ketchup - bechamel sauce and sprinkle cheese on top.
Step 3: Put the cake mold into the oven, bake at 200 degrees C for about 30 minutes.
Lasagna when cooked will have a yellow color. You might be a little surprised to know that lasagna is actually a type of pasta but is processed in the form of baking.
Biting a piece, you will immediately see the aromatic and fatty taste of lasagna sheets, butter, fresh milk, cheese mixed together. Compared to many other dishes we make every day, making lasagna may take a bit longer, but the unforgettable taste is well worth the effort. Moreover, you can also cook it in large quantities and store in the fridge to eat for a few days.
Watch: How to Make Lasagna