The familiar site of melted and browned cheese over layers of pasta and meat sauce makes most mouths water. Yup I am talking about Lasagna. I would like to think of it as the king of baked dinners. For lack of time and expertise I use store bought Lasagna sheets to make my version of this spectacular wonder. There are tonnes of recipes you can pull off the net and on TV shows and there are million versions of what is considered authentic. However I am going to offer a quick version which substitutes some of the involved steps.
I use minced chicken for my lasagna. I start off with a bit of olive oil in the pan. Add lots of garlic and suate till the air smells garlicky enough. In goes the meat. Season with salt and pepper. Once the juices are cooked I add in a few tablespoons of tomato paste and pour in water to get the consistency that I like. Water can be substituted with stock to get a more meaty flavor. Add oregano and allow the sauce to simmer till you get nice saucy consistency
To prepare the bechamel sauce, add a dollop of butter to a pan. Now add around 2 tablespoons of flour and make the roux. Slowly add around one and half cups of milk and keep stirring to avoid lumps. Once the sauce reaches the required consistency the pan can be taken off the fire. Don't forget to season with salt and pepper
Take a heat proof oven dish (PYREX is a good option). Place a layer of lasagna sheets. Pour some of the meat sauce. Place another layer of lasagna sheets followed by the sauce. Repeat this till you have filled three-fourths of the dish. Now pour the bechamel sauce and grate a good portion of Parmigiano-Reggiano , I use regular cheddar since it is easily available. Keep the dish in the fridge for two hours.
Pre-heat the oven to 180 degree Celcius. Bake your lasagna for about 35 minutes or until the cheese is golden brown. Tuck in and enjoy the richness of this yummy Italian favorite.
I use minced chicken for my lasagna. I start off with a bit of olive oil in the pan. Add lots of garlic and suate till the air smells garlicky enough. In goes the meat. Season with salt and pepper. Once the juices are cooked I add in a few tablespoons of tomato paste and pour in water to get the consistency that I like. Water can be substituted with stock to get a more meaty flavor. Add oregano and allow the sauce to simmer till you get nice saucy consistency
To prepare the bechamel sauce, add a dollop of butter to a pan. Now add around 2 tablespoons of flour and make the roux. Slowly add around one and half cups of milk and keep stirring to avoid lumps. Once the sauce reaches the required consistency the pan can be taken off the fire. Don't forget to season with salt and pepper
Take a heat proof oven dish (PYREX is a good option). Place a layer of lasagna sheets. Pour some of the meat sauce. Place another layer of lasagna sheets followed by the sauce. Repeat this till you have filled three-fourths of the dish. Now pour the bechamel sauce and grate a good portion of Parmigiano-Reggiano , I use regular cheddar since it is easily available. Keep the dish in the fridge for two hours.
Pre-heat the oven to 180 degree Celcius. Bake your lasagna for about 35 minutes or until the cheese is golden brown. Tuck in and enjoy the richness of this yummy Italian favorite.
