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Perfect Homemade Lasagna

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Crispy edges and a gooey creamy centre; try out this recipe for the perfect homemade lasagna layered with both a rich bolognese and creamy white sauce!

(You can use this delicious Fresh Tomato Sauce)


I love visiting my sister who lives in Austria and I have to admit she makes the best lasagna ever


Mora pasta recipes


Bolognese sauce


4 tbsp butter or olive oil

2 onions, finely chopped

1 carrot, finely grated

4 garlic cloves, crushed

1 kg beef steak mince

500 ml fresh tomato sauce or passata 2 x 36 g sachet lasagne seasoning mix

300 ml of water

1 tsp dry marjoram

1 tsp dry celery & carrot

salt & pepper

1 tsp Vegeta

pinch of sugar


Béchamel (white sauce)


50 g butter

50 g plain white flour

500 ml milk

30 - 50 g Parmesan, grated

salt & pepper


You will also need


10 fresh lasagna sheets

300 ml of double cream

100-150 g of grated cheese


Method


1. To make the bolognese sauce,

heat the butter in a large saucepan over medium heat and sauté the onion and carrot for 8 minutes, or until soft. Add the garlic and cook for another 30 seconds or so until fragrant. Add the mince to the softened vegetables and break it up with the back of your wooden spoon. Continue cooking until it loses its colour, stirring frequently, then add the tomato sauce/passata.


2. In the meantime, mix the lasagna seasonings mix with 300 ml of water and add it to the meat mixture. Add the marjoram and season with salt and freshly milled pepper, then mix well. Reduce the sauce to a very low simmer and cook, stirring continuously. Continue for around 30 minutes, stirring every 5 minutes or so to check that the mixture is not sticking to the pan. If it does, add a little water and stir well. The sauce should be thick and glossy. Season to taste.


3. To make the béchamel sauce,

melt the butter in a saucepan over low heat. Sprinkle in the flour and whisk for around 30 seconds or until well blended. Gradually add the milk, whisking well after each addition until the sauce is free from lumps.


4. Increase the heat to medium and continue cooking while stirring occasionally until it thickens to the point where it coats the back of your wooden spoon (around 10 minutes).


5. Take off the heat and mix in the parmesan cheese. Season with salt and pepper and mix until the cheese is completely melted.


6. Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Grease a 30 x 20 x 5 cm-deep baking dish. Line the base of the dish with lasagna sheets and cover half with the béchamel sauce and half with the bolognese sauce. Sprinkle with one-third of the cheese and half of the double cream. Repeat the layers of lasagna sheets, béchamel sauce, bolognese sauce, cheese, and cream, finishing with the cheese sprinkled on top. Bake for around 40-50 minutes or until bubbling and golden brown.


Tip


Sometimes I like to mix in pork with the beef, but this is completely up to you; whatever you prefer!


Lazanja

Hrskavi rubovi a iznutra fino kremasta savršena domaća lazanja, naslagana bogatim slojevima svežih kora, bolonjezom i kremastim belim sosom!


(Koristitila sam ovaj ukusni umak od svežeg paradajza)


Kako ja volim posjećivati svoju sestru koja živi u Austriji i moram priznati da radi najbolje lazanje ikad, uverite se i sami


More pasta recipes

Bolonjez sos


2 luka

1 mrkva

4 čena belog luka

1 kg mljevenog mesa

500 ml svežeg paradajz sosa ili dunsta

2 vrećice (72 g) mix za lazanje + 300 ml vode

1 m.k vegete

1 m.k mažuran, suvi

1 m.k celera i mrkve, suvi

so i biber, po ukusu

dobar prstohvat šećera


Béchamel (Beli sos)


50 g maslaca

50 g brašna

500 ml mleka

1/2 m.k soli

30 - 50 g parmezan sira


Jos potrebno


10 listova svežih lazanja kora

300 ml vrhnja za kuvanje

100-150 g rendanog trapista


1. Ja prvo počnem sa Bolonjez sosom, propržiti sitno seckani luk i rendanu mrkvu na zagrijanom maslacu, nekoliko minuta da lepo porumeni tome dodati sitno iseckan beli luk. Pržiti sve zajedno nekoliko sekundi pa dodati meso, mešajući da se razbiju grudice.


2. U medjuvremenu, mix za lazanje izmešati sa vodom i dunstom i dodati u meso. Kuvati na laganoj vatri oko pola sata, često promešati da ne bi zagorelo (sos je inače dosta gust) možete dodati jos malo vode. Začiniti po ukusu i nek se to lagano krčka dok pripremamo Béchamel sos. 


3. Zagrijati maslac, dodati brašno i mešati na laganoj vatri oko 30 sekundi, dodati malo po malo mleka mešajući žicom non-stop, kuvati oko 10ak minuta na laganoj vatri. Posoliti, dodati parmezan sir.

4. Na dno vatrostalne posude/tepsije, pouljene, promjera otprilike 30 x 20 x 5 cm staviti lazanja kore, preliti polovinom béchamel sosa, zatim polovinom bolonjez sosa. Posuti šakom trapista i zaliti vrhnjem. Na to staviti ponovo red lazanja kora, preliti béchamelom, potom bolonjezom, šakom trapista i vrhnja, završiti sa preostalim trapistom.


5. Ovako složenu i pripremljenu lazanju peći u predhodno zagrijanoj rerni na 180 C (fan) 40 - 50 minuta ili dok lepo počne rumeniti.


6. U zamenu paradajz sosa slobodno koristite paradajz passatu.



Savet


Za béchamel sos ja koristim hladno mleko, mada se koristi i vruće tj. vrelo, koje je upravo prokuvalo u drugoj šerpici. Čini mi se da je sos mnogo finiji kad se koristi hladno mleko, lepše se izradi jer dodajući vruće mleko u brašno ono nastavlja kuvati istog sekunda dok hladno malo zataji dajući mi dovoljno vremena za dobro izraditi brašno. Možda radim pogrešno, ali mi uvek bude prefin sos bez grudica. Kako je kod vas?

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