الخيارات الثنائية تجربة autotrader http://orpheum-nuernberg.de/?bioede=bdswiss-app&a28=b9 Classic beef lasagna: Lasagna is a very popular dish. It’s the perfect dish for the whole family and very economic especially when you need to use up some leftovers languishing in the fridge.
http://serezin-du-rhone.fr/pifpaxys/373 This particular recipe for classic beef lasagna is loosely based on the traditional Bolognaise lasagna popular in Bologna situated in the Emilia-Romagna region of Italy.
click here There are no rules for lasagna fillings and they can be layered with vegetables, fish, meat or a combination of all. We will start with a very classic version of lasagna and if you have any of your own ideas for a recipe, we will be delighted to hear from you!
Ingredients: Serves 8 – 10
- 2 medium onions, diced
- 2 tablespoons olive oil
- 4 medium cloves garlic, peeled, crushed and finely chopped
- 1 lb (500 grams) lean ground beef
- 14 ounces (400 grams) canned, diced tomatoes
- 12 ounces (340 grams)
- 8 fl oz (225 mls) red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh basil, roughly chopped
- 2 level teaspoon salt
- 1 level teaspoon ground black pepper
- 1 lb (500 grams) lasagna sheets
- 16 ounces (450 grams) ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup (60 grams) Parmesan cheese, grated
- 12 ounces (340 grams) mozzarella cheese
- 1 baking pan 13 x 9 inch (33 x 22 cm)
- In a large frying pan over a medium to high heat, sauté the beef and cook for 10 minutes, stirring occasionally, until the beef crumbles and is no longer pink. Drain off the fat.
- Add the onion to the pan with 1 tablespoon of oil and cook for 5 minutes or until the onion has softened. Add the garlic and sauté everything for a further minute.
- Add the bay leaf, oregano and rosemary and stir to combine. Now add the red wine and continue cooking until the sauce has reduced by at least 1/3rd.
- Add the diced tomatoes, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper then bring everything to a boil. Reduce the heat, cover and simmer for up to 30 minutes, stirring occasionally. Discard the bay leaf, stir in the basil then set the sauce aside.
- Cook the lasagna sheets to al-dente, drain and run under cool water to stop it cooking further and set aside.
- In a bowl, mix the ricotta, eggs and Parmesan cheese with the remaining salt and pepper until blended.
- Preheat the oven to 350 F/ 175 C.
- Spoon half of the meat sauce into a lightly greased baking dish and cover with 1 single layer of lasagna sheets. Top the lasagna sheets with half of the cheese mixture and half of the mozzarella. Repeat the layers one more time.
- Cover with aluminium foil and bake in the centre of the oven, for 45 – 55 minutes.
- Uncover and bake for a further 10 – 15 minutes until bubbly and browning.
- Allow your classic beef lasagna to stand for 10 minutes before serving. It won’t go cold!