Creamy Meaty Lasagna
By Jocelyn Iyog
Surprise your guest with this authentic home-made Italian pasta. Make
the meat and the creamy white sauce tastier by adding grated Parmesan
and mozzarella cheese.
Ingredients:
1/4 cup virgin olive oil
3 cloves garlic, minced
1 large onion, finely chopped
2 stalks celery, finely chopped
1 small carrot, diced
1/4 kilo fresh ground beef
2 tablespoons red wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon fresh parsley, chopped
1 large can stewed tomatoes
3/4 cup tomato sauce
1 box lasagna noodles
salt, pepper, and sugar to taste
water
Creamy White Sauce
Ingredients:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup cream
2 tablespoons chopped onion
grated Parmesan cheese
grated mozzarella cheese
salt, white pepper, and nutmeg to taste
Procedure:
Cook the lasagna using a large pot to give the pasta plenty of room to
move around in the water. Make sure that water is boiling before adding
salt and pasta. Stir the pasta right away to prevent it from sticking to
the pot o with each other. Cook the pasta at least one or two minutes
less than instructed in the package. The pasta will continue to cook
even as you drain and toss it. A perfectly cooked pasta should be firm
to the bite, but also chewable. Drain the pasta in a colander. If the
pasta is clumped together, put it back into the hot water and stir to
loosen. Some would suggest running the pasta in cold water while some
will prefer letting it cool as it is. Do whatever you prefer. Set aside
cooked pasta. In a saucepan, heat the oil then sauté garlic, onion,
celery, and carrot. Add ground beef and cook until brown and tender.
Pour in red wine and sprinkle the herbs. Season to taste, and simmer for
5 to 8 minutes. Toss in tomatoes and pour tomato sauce. Add enough water
and let the mixture simmer, stirring occasionally with a wooden, until
sauce is slightly thick. You know when sauce is thick enough when it
coats the back of the spoon.
In another saucepan, melt the butter and sauté the onion. Dissolve flour
in four tablespoons of water, mix well to prevent lumps, and add into
mixture. Gradually add the milk and cream, whisking constantly to
prevent any lumps from forming. Season with salt, nutmeg, and white
pepper to taste. Whisk until sauce thickens. In a 13 y 19-inch baking
dish, spread 1/3 of the meat sauce. Assemble the lasagna side by side,
covering the entire bottom of the baking dish. Evenly spread the creamy
white sauce on top of the pasta. Arrange another layer of pasta and top
with the meaty sauce. And the final layer and top with the white sauce.
Sprinkle top with grated Parmesan cheese and mozzarella cheese. Then
prepare a larger baking sheet lines with aluminum foil. Put the lasagna
dish on top and bake in a 350F oven for about 20 to 30 minutes or until
cheese takes on a golden hue.
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