BEFORE
- AFTER MORE DOWN.
Lasagna is life.
Ingredients
2 packages of pasta for pastiche of 250 gr. (they say directly to the oven)
200 gr of grated Parmesan cheese. (I used Pecorino) jiji
200 gr of mozzarella cheese in small pieces, divided into 2 parts.
¼ cup of olive oil
1 onion
3 tomatoes
2 cloves of garlic
½ liter of milk
½ kg of ground beef.
¼ kg of turkey ham, sliced.
3 tablespoons of butter.
3 tablespoons of wheat flour.
Aluminum foil
Preparation
For the Bolognese Sauce, prepare it as any ground meat (single)
In a large, deep skillet, fry the onion with the olive oil for a few minutes, then add the garlic and fry for several more minutes, mixing occasionally, add the meat, mix and sauté for 15 minutes. Add the tomatoes, then cover and cook for 1 hour over low heat. Then add salt and pepper to taste and cook for about 10 more minutes, remove the sauce from the heat and let it rest while continuing with something else.
For the Bechamel Sauce (I had not done it before, but it was very cool)
In a medium saucepan over medium high heat, add a dot of olive oil and butter. Once melted, I added the onion and mixed for 3 min. Then add the garlic and at 2 minutes lower the heat to medium and add the flour, nutmeg, salt and pepper. Then mix or fork until there are no lumps, then gradually add the milk without mixing, once the milk starts to rise, lower the heat and continue stirring with a wooden spoon for 8 or 10 minutes plus. After, (the taste must be rectified)
Pastiche
First a butter is smeared with butter (I use one for cakes), a layer of the bechamel sauce is added to the bottom of the mold. Then, place a layer of leaves of Pasticho (it is better to use the ones that come ready for the oven, otherwise, you must follow the instructions and cook them beforehand would be a bit complicated those tend to break and issues like that). Add again a layer of béchamel sauce, a bolognese sauce, some slices of ham, mozzarella cheese and parmesan or pecorino as I did jiji. Again, another layer of pasta and another layer of béchamel sauce, bolognese sauce, ham and cheese. So on. Keep in mind that you should not reach the edge of the mold because you need space for the last layer of béchamel sauce with mozzarella and generally the pastiche usually grows a little
Cover the pan with foil and bake for 25 minutes at 350 degrees F. Then, remove the foil and grill for 5 minutes over high heat. Let stand 5 to 10 minutes to compact a bit. Then, it only remains to cut, serve and Bon Appétit!
We are ready!!
If you got here I wait for your votes♥♥
and i await your comments.
BEFORE
