Lasagna Bolognese

Overview

Lasagna is a type of wide pasta, usually filled with tomato meat sauce. Although each layer has the same fillings, the texture of each layer is different. The earliest written record of lasagna can be traced back to a fourteenth-century Neapolitan manuscript called the Book of Cookery, which records that the lasagna was cooked, layered with various spices and grated cheese, and then fired. I used homemade lasagna dough. There are two ways to make lasagna dough. One is to fry the batter, spread it in the middle of the meat sauce and then bake it. The finished product is relatively soft. The other method is to roll the dough into sheets, boil them and then lay them out. The finished product can be cut into pieces after being demoulded, making it easier to share.

Tags

• baking
• oven dishes
• children
• fast food
• lunch
• egg
• flour
• olive oil
• shredded mozzarella cheese
• tomato meat sauce
• whipping cream
• black pepper
• milk
• water

Ingredients

Steps

1. 1 Make lasagna dough: Add flour, eggs, appropriate amount of water and olive oil into a bread barrel

   

2. 2 Mix well and form a dough, then let the noodles rest for a while

   

3. 3 Make white sauce: mix light cream with flour and milk, heat over medium heat while stirring for 5 minutes, until slightly thickened, then remove from heat, add salt and black pepper, mix thoroughly and set aside

   

4. 4 Prepare homemade tomato meat sauce (the recipe is in another recipe)

   

5. 5 Roll the dough into thin sheets, cut into the size of a baking pan, put it into boiling water and cook for about 1 minute, take it out and use kitchen paper to absorb the water

   

6. 6 Brush a layer of white sauce on the bottom of the baking pan, cover with a piece of lasagna, brush again with white sauce, and spread tomato meat sauce

   

7. 7 Repeat the lasagna dough, white sauce and tomato sauce 3-5 times (depending on the depth of the baking pan) until the baking pan is filled

   

8. 8 The last layer is white sauce, sprinkle grated cheese on the surface

   

9. 9 Wrap the surface with tin foil, place it in the middle of the preheated oven, bake at 180 degrees for about 30 minutes. Because we use homemade lasagna dough, which is slightly thicker than the commercially available ones, wrapping it in tin foil and baking it will make the dough fully cooked without losing moisture and hardening due to the extended baking time. If you buy finished lasagna dough, you can omit the step of wrapping it with tin foil

   

10. 10 Open the tin foil, place it on the upper shelf of the oven, and bake for another 5-10 minutes until the surface is colored

    

11. 11 Take it out and let it cool. Use a spoon to dig it into the gratin plate and eat it directly, or turn it upside down on the plate and cut it into pieces for eating