Lasagna is classic. Recipe

Classical Lasagna is a traditional Italian dish, the birthplace of which is the city of Bologna. Now it has become popular and loved all over the world.

Traditionally, the dish is prepared from 6 layers, which are layered with minced meat and vegetables and special sauce. Classical lasagna is sprinkled with grated cheese and baked in the oven.

To begin with, we will suggest an option for the correct preparation of a dough for this dish. 600 grams of flour sift and pour into the cutting board a slide, making a funnel in the center. In it, break 3 eggs, add a large spoonful of salt and two - olive oil. Now begin to gradually mix the steep dough, if necessary, adding water. Do this in one direction, constantly turning 45 degrees from yourself. The elasticity of the finished "material" is checked as follows: after a slight depression of the surface, the trace should disappear very quickly. The dough is covered with a napkin and sent to the refrigerator for half an hour.

Then we start working on the formation of seams. To do this, divide the semi-finished product into 3 parts. Each carefully rolled to a thickness of not more than 1.5 millimeters and a little dried on the table (about 10 minutes). Now you can cut a large layer into traditional pieces (10x10). Raw semifinished product is not recommended to cook before cooking.

Unused dough can be frozen or dried. But, before the classic lasagna is laid out for baking, they will need to be boiled separately for 3 minutes, adding olive oil to the water. Then pull out and lower for a minute in cold boiled water.

The more thinly the layers are rolled, the more delicious the lasagna.

The preparation of the dish will need to start with the correct making of meat sauce and Béchamel sauce.

In a deep saucepan pour in the olive oil, fry for about 12 minutes chopped onion, crushed garlic clove and grated finely carrots. Then add 300 gr. Ground beef, a piece of sliced ham. While everything is extinguished, cut a cube 300 gr. Peeled tomatoes in their own juice. Pour a glass of dry wine, always red. You can add chopped finely Italian herbs (rosemary and thyme). We reduce the heat, close the lid and begin to cook meat sauce for a very long time. Classical Lasagna is ideal if it is stewed for at least three or even four hours.

But Bechamel sauce should have a liquid consistency to "soak" the dough. For its preparation, half a pack of butter melted in a deep saucepan, add 2 large spoons of flour, stirring constantly. A slightly nutty smell and golden color should appear. In a saucepan, boil two and a half glasses of fatty milk. Pour a little nutmeg, put a laurel leaf and leave to infuse for about ten minutes. Then turn on the sauté pan again with flour, warm it up a little and start pouring in a thin trickle of milk. Sauce must be mixed thoroughly so that no lumps appear. Bring to a boil and turn off. Only now you can salt it a little and pull out the laurel leaf.

The sauces are ready, now we proceed to the formation of the dish.

Classical lasagna should be baked in high form. At the bottom of her pour the meat sauce, then lay out the dough sheet, again the sauce with meat, then - Béchamel and grated finely parmesan. This should be repeated at least six times. The upper layer is poured with Béchamel sauce and sprinkled with cheese. Preparing classic climbing in a preheated 180 degree oven should be about 40 minutes. Serving a dish is recommended only after it is slightly infused.

Bon Appetit!