Fancy a dish from Italian cuisine? Prepare lasagne bolognese – a delicious layered dish consisting of a flavoursome meat sauce, béchamel and rectangular sheets of pasta. How do you make this delicious casserole in your kitchen? We give you a hint!
Lasagne bolognese – a unique dish!
Derived from Italian cuisine, lasagne is large, rectangular sheets of pasta which, after being rolled out thinly, are cut to uniform sizes and dried. Also under this name is a well-liked and almost world-famous dish consisting of layers of a selected stuffing separated by cooked or raw pasta. Among the most commonly prepared casseroles of this type is lasagne bolognese containing a delicious tomato and meat sauce, grated Parmesan cheese and a nutmeg-scented béchamel layered with pasta slices. The combination of all these ingredients gives a deep flavour, and while the dish is baking, the whole house is filled with a unique aroma.
Simple recipe for lasagne bolognese
With finely grated vegetables, sour cream or maybe with chicken meat? There are many recipes for lasagne bolognese, but one rule always applies – the layered ingredients must be placed in an ovenproof dish and baked until an appetising golden crust forms on top. Fancy a delicious pasta casserole? Prepare all the ingredients, a large frying pan, an ovenproof dish and start preheating the oven.
- Prepare the key ingredients: finely chop a large onion, mince 4 cloves of garlic, mix 70 dag of minced meat (preferably pork shoulder) with a flat teaspoon of herb de Provence, sweet paprika and a small amount of salt and pepper to taste. Optionally, finely grate a medium-sized carrot, and finely chop 2 undersized celery stalks.
- Pour 3 tablespoons of olive oil into a wide, large frying pan and, when hot, fry the chopped onion. Then add the garlic, the vegetables and, after a few minutes, the meat. Fry everything, breaking it up with a fork, until the mince is lighter and loose.
- Pour 40 dag of sauce or tomato passata and add 2 tablespoons of concentrate to the meat. Mix thoroughly, cover and simmer for 10 minutes on a low heat.
- In a small saucepan, prepare the béchamel sauce: melt a large tablespoon of butter and when it becomes liquid, add 4 dag of wholemeal flour and, stirring vigorously with a whisk, slowly pour in the warm milk (around 400 ml) until a smooth, fairly thick sauce forms. Finally, season with salt, pepper and 1/3 teaspoon ground nutmeg.
- In a larger pot, bring lightly salted water to a boil. Cook a few sheets of pasta at a time for about a minute until slightly softened. When ready, transfer to a cutting board or cloth.
- Brush the bottom of a high-rimmed ovenproof dish with a little béchamel sauce and spread the pasta sheets. Spread a layer of bolognese sauce over them, spread a tablespoon of béchamel, sprinkle with a little Parmesan cheese and cover with the lasagne pieces. Repeat this arrangement until the ingredients are used up or the tin is full. Finally, sprinkle the pasta with cheese and cover with a thin layer of béchamel.
- Place the tin in an oven preheated to 180°C and bake for approx. 40-50 minutes, covered or wrapped in foil.
Delicious lasagne in many ways
Lasagne bolognese, apart from its fantastic taste and easy preparation, has another huge advantage – the dish can be enhanced by adding your favourite ingredients. The sauce can include quite finely chopped mushrooms, green peas, small sprigs of broccoli or even shredded tofu instead of meat. Finely sliced smoked bacon sautéed in a frying pan just before adding the minced pork is also an excellent addition and gives an unusual flavour. For those who cannot eat gluten, the pasta layers can easily be replaced with slices of courgette or roasted aubergine. How else can you prepare this delicious dish? Take a look at Recipes.co.uk and find out more about lasagne bolognese – one of the best Italian dishes. Enjoy!
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