Tag: lasagne

Lasagne alla boscaiola – Recipe Lasagne alla boscaiola di – Italian Cuisine

First of all, if you don't have béchamel ready, prepare it at home.
Clean the mushrooms well (here the guide to find out how to do it) and cut them into thin slices (I used the mushrooms, but if you prefer you can use the nails: in that case, leave them whole).

Brown 1 clove of garlic in a saucepan with a drizzle of oil, then add the puree and a pinch of salt, cover with a lid and cook for at least 30 minutes, so that a nice tasty sauce is created.
Remove the garlic and add the bechamel instead, mixing well to obtain a uniform sauce, then season with salt if necessary.

Remove the casing from the sausage and shell it in a non-stick pan where you have browned the second clove of garlic with a little oil.
Also add the mushrooms and a pinch of salt and cook for about 15 minutes, stirring often to obtain even cooking.

Start assembling your lasagna: if you plan to use pasta to be used after cooking, blanch it.
Put a little oil on the bottom of a baking dish (mine was 20X28 cm), then create a first layer of pasta. Season with a thin layer of sauce and a little mushrooms, then top with plenty of Parmesan.
Continue like this for all the other layers.

On the last layer of pasta, put only sauce and Parmesan, then bake in a preheated convection oven at 180 ° C and cook for about 25 minutes.

The lasagna alla boscaiola are ready, let them rest for at least 5-10 minutes before serving.

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Crêpes Lasagne – Crêpes Lasagna Recipe – Italian Cuisine

The crepe lasagna they are a wonderful idea to bring an alternative lasagna to the table during the holidays or even, why not, on any Sunday during the year. A bit like potato lasagna, it is a very versatile recipe: in this case I seasoned them with bechamel, potatoes, bacon and cheese, but nothing prevents you from changing and choosing a different seasoning every time. I take this opportunity to leave you the link to the page with my lasagna recipes for inspiration. In short, if you are still looking for inspiration for the first dish to be brought to the table on Christmas day, these crêpes lasagna could be just right for you;)

First wash the potatoes and cook them in cold water, boiling them for about 30 minutes.
After cooking, peel and mash them.

While the potatoes are cooking, start making the crepes.
Put flour, eggs, and milk in a bowl and work with the whisk.
Add a pinch of salt, then mix until a homogeneous batter is obtained.

Heat a non-stick pan, melt a piece of butter and start cooking the crepes: pour a ladle on the pan, rotate it to make the batter expand, then cook over medium-low heat.
When the edges begin to brown and peel off, gently turn the crepe with a spatula and cook the second side quickly.
Keep it up for all the crepes.

As the crêpes are ready stacked on a plate.

When the potatoes are ready and you have peeled and crushed them, flavor them with 50 g of parmesan and a pinch of salt and add the milk to make them creamier.

At this point, start assembling your lasagna: spread a little béchamel on the bottom of a baking dish, then cover with a layer of crêpes (cutting and shaping them if necessary to create a single base).
Season with potatoes, diced provolone, chopped bacon and a little bechamel, then continue to create other layers in the same way.

Arrived at the last layer of crepes, season only with bechamel and parmesan, then cook for about 20 minutes in a preheated convection oven at 200 ° C.

The crêpes lasagne are ready, let them cool before cutting into slices and serving.

Lasagne alla bolognese recipe – Italian Cuisine – Italian Cuisine

Ingredients for Ragù

300 g coarse ground beef
150 g pork belly
50 g carrot
50 g of celery
50 g onion
300 g of tomato sauce or peeled tomatoes
half a glass of dry white wine
half a glass of whole milk
broth
olive oil or butter
salt
pepper

Ingredients for Lasagne

400 g white flour
2 eggs
250 g spinach

Ingredients for white sauce

100 g flour 00
100 g butter
one liter of whole fresh milk
fine salt
nutmeg

Duration: 3 h

Level: Easy

Dose: 6 people

For the recipe of Bolognese lasagna, start with the preparation of the ragù.
To prepare the Bolognese sauce, first cut into cubes and then chop the pancetta and fry it in a pan. Combine three tablespoons of oil or 50 grams of butter, celery, carrot and onion and sauté gently. Then add the minced meat and brown. Blend with the wine and stir until it has evaporated. Add the puree, cover and simmer slowly for about two hours, adding broth if necessary. Towards the end add the milk to dampen the tomato's acidity and season with salt and pepper.
To prepare the dough, mix the flour, the eggs and the boiled and sieved spinach, create thin strips and cut them into large squares that will then be boiled and dried on a cloth. In the meantime prepare the béchamel: melt the butter in a saucepan over low heat, add the sifted flour and mix everything with the whisk. Cook the roux until it is golden and then add the milk, salt and nutmeg.
Then butter a baking dish and place the sheets, season with a layer of sauce, one of béchamel and a sprinkling of grated cheese. Then one more of sauce, one of béchamel and so on until the ingredients are exhausted. Cover the last layer with béchamel and butter and cook in the oven at 160 ° for about thirty minutes. When the surface is golden, the lasagne can be taken out and served.

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