Does anyone have an authenic lasagna recipe? - lasagna recipe torrent
I would like a recipe for a really good lasagna Authenic. Every time I make lasagna in the house is very liquid sauce after cooking. I want to improve my recipes, but I need advice from someone who knows how to make a good lasagne.
PLEASE NO STUPID answers or comments unnecessary.
Wednesday, January 27, 2010
Lasagna Recipe Torrent Does Anyone Have An Authenic Lasagna Recipe?
9 comments:
Italian Lasagna
Ingredients
1 pound of pasta for lasagna, baked
2.16 ounces jars meatless sauce
Ricotta £ 1
1 / 2 C. grated Parmesan cheese
1 pound mozzarella cheese, cut into thin slices
3 / 4 cup chopped onion
2 garlic cloves, minced or chopped
2 v. Tea. Salt
2 eggs beaten
2 lbs. Minced
1 teaspoon of tea. Italian Seasoning
Cooking
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, cook ground beef, garlic and onions is a large pan or pot until it becomes beef. Add salsa, salt and Italian seasoning and mix well. Simmer on low heat for 12 to 15 minutes. In another bowl, combine eggs and ricotta cheese.
3. A 15 "x 12" or more deep-fat pastry. Arrange a first layer of noodles in the pan, so that the locking ends of the sides. (The ends are placed back into the top layer of the equipment. It helps to keep the lasagna together when the cup servings) Then add a layer of kitchenEF sauce, ricotta and mozzarella. Add a second layer of pasta change of length (after) in the pan, sauce and cheese mixture. Repeat until pan is almost full, then add at the end of the first layer of pasta sauce and top lasagna. Sprinkle with Parmesan cheese and bake at 350 degrees for 40 to 45 minutes or until the cheese bubbles.
Leave for 5 to 10 minutes before cutting hard. This recipe can be adapted to individual wishes to.
Ingredients:
500 grams of lean meat
1 large onion, chopped
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
454 g chopped tomatoes
1 tablespoon tomato paste
Seasoning
200 g of crude dried lasagna
75 g mozzarella cheese, sliced
Romantic or 50 g grated Parmesan cheese
Instructions:
Glassy sauté onions in olive oil until translucent, add beef and stir fry the meat and for the rest. Add garlic. Keep up to high heat until all the meat is brown and the juices have been reduced significantly. Tomato puree and bring to boil, cook, stirring occasionally, for example minutes for 45th Add a little water, the mixture begins to stick to the pan. It must end with a loose structure, but rich.
Take a large shallow baking dish that can take about 2 liters. Make a thin layer of meat mixture on the base, then a layer of dry noodles, then meat, and his deputy, until the last layer of the sauce. Lay slicesSpread the mozzarella cheese and serve with grated Parmesan. Cover pan and bake at 175C for 25 minutes, uncover and brown at 225C for 10 minutes.
Ingredients:
500 grams of lean meat
1 large onion, chopped
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
454 g chopped tomatoes
1 tablespoon tomato paste
Seasoning
200 g of crude dried lasagna
75 g mozzarella cheese, sliced
Romantic or 50 g grated Parmesan cheese
Instructions:
Glassy sauté onions in olive oil until translucent, add beef and stir fry the meat and for the rest. Add garlic. Keep up to high heat until all the meat is brown and the juices have been reduced significantly. Tomato puree and bring to boil, cook, stirring occasionally, for example minutes for 45th Add a little water, the mixture begins to stick to the pan. It must end with a loose structure, but rich.
Take a large shallow baking dish that can take about 2 liters. Make a thin layer of meat mixture on the base, then a layer of dry noodles, then meat, and his deputy, until the last layer of the sauce. Lay slicesSpread the mozzarella cheese and serve with grated Parmesan. Cover pan and bake at 175C for 25 minutes, uncover and brown at 225C for 10 minutes.
try
http://www.epicurious.com
or
http://ciachef.edu
and try to use tomato sauce.
One of my mother whenever the nose was a little poor was lasagna sauce into a saucepan and cook by her instant mashed potato. Not just thickened, but somehow a special aroma, taste like potatoes adds, I do not know how, but I always use when I set myself. Just do not go overboard with instant mashed potato, as it will again be thicker if the sauce placed on top and put in the oven! I learned the hard way my first time!
If you want your sauce is thick, use tomato paste.
Add to my recipe.
If you want your sauce is thick, use tomato paste.
Add to my recipe.
yes
I am not a famous chef or Italian, but I just do not the dough with a little experimentation!
I like the condensed fresh tomatoes and basil, fresh garlic sauce, which, if they are slowly cooked in a pan, I sometimes use a little red wine and mushrooms.
I let the meat simmer in the sauce to go to Nice and thick, you can add the tomato paste, if you want the best experience with other herbs
I use several layers and baked potatoes, perhaps a layer of mushrooms and sauce on my meat and cheese is always mixed
If you have an intense blue Stilton feeling (especially if you are red or the work of Nice)
then cook until golden brown
Exactly the recipe from my head
Post a Comment