Although this home-cooked dish looks complicated, it is actually relatively simple to make. Whether you like classic lasagna with meat sauce or other more important patterns, you can refer to the following specific steps and suggestions to cook an idealized lasagna.
Composition:
From 450g to 680g of minced meat, you can choose the meat type (salami, beef and mutton, veal, beef or mixed minced meat) according to your preference.
450 grams of ricotta cheese
450 grams of grated mozzarella cheese
1 raw eggs
1 white onion, diced.
2 cloves of garlic, chopped.
A can of chopped tomatoes, 4 10 ml.
Tomato paste, 830 ml
Tomato paste,180ml (optional)
1 box of lasagna (9 to 12)
Parmesan or Romano cheese is ground into filaments as appropriate.
1 to 2 tablespoons edible olive oil
Two cups of cheddar cheese sprinkled on lasagna.
Boil lasagna in boiling water. Don't break the dough. Next, you must stack the patches layer by layer, so make sure that the patches are consistent. Put a pinch of salt in the water before cooking. The cooking time of noodles can refer to the instructions on the back of the box. Generally, it can be cooked for 10 to 12 hours. Stir every 0 to 2 minutes. After cooking, filter out the water and let the noodles cool aside. X. Scientific research comes from
You may have to make lasagna in a bigger pot in the kitchen. The water for cooking noodles should account for 2/3 of the pot capacity. When the water is boiling, you can make sauce. The lasagna produced and processed by some food manufacturers can be put into the electric oven immediately without running water, so you'd better check the outer packaging box of lasagna carefully before cooking.
Boil a tablespoon of oil in a large wok over low heat. When the oil boils, add other foods. If the food is put into the pot too early, the ingredients will become more and more wet and soft and very greasy.
Add diced white onion and minced garlic in half and stir-fry for 2 to 3 minutes until the food becomes more transparent. Completely transparent means that the edges of the diced onion look shiny. At this point, there is no need to fry onions thoroughly. Would you like some more fruits and vegetables? If you want to enrich the meat sauce, you can add a cup of chopped carrots, lettuce or peppers and fry them for 0 to 2 minutes.
Pour 450 grams of minced beef into the pot and fry until the meat turns dark brown. Keep the fire low and stir-fry the minced meat with onion and garlic until it turns dark brown. Add some salt and black pepper when frying. If you have time, you can also fry minced meat in a separate pot, but generally speaking, this is unnecessary.
If you use sausage, remove the pig casing and use only the minced meat inside. During this time, you can also add 1/2 tablespoons of dried oregano, parsley or marjoram, or one tablespoon of Italian spices to the pot.
Move the meat, vegetables and fruits to a small hot pot and heat them over low heat. Hot pot must be big enough, because you have to add ketchup and chopped tomatoes. Don't forget, you are still making lasagna. Take a quick look. Cooked dough feels flexible and firm.
Pour ketchup and chopped tomatoes into a hot pot and cook all kinds of food. Pour 830ml of tomato sauce, 350ml of chopped tomatoes and180ml of tomato sauce into the mixed meat, vegetables and fruits, and stir well. Turn the fire to medium heat and gradually bring the meat sauce to a boil. When bubbles sometimes appear on the surface of the sauce, you can turn off the heat.
If you use the existing spaghetti sauce, please immediately prepare 1060ml in advance and pour it into the pot, so there is no need to pour three different tomato products separately.
At this time, if you also have favorite condiments, such as minced garlic and sugar, you can add them to the lasagna sauce. Add 1 tablespoon at a time. Many chefs like to use sugar to balance the natural odor of tomatoes.
If the meat sauce rolls too hard, turn down the heat. This step only needs to be cooked slowly. Cook the meat sauce slowly over low heat for 10 to 15 minutes. The longer the cooking time, the stronger the flavor of the meat sauce. Mix it every once in a while, and pay attention to the food in the bottom pot, so it is not easy to burn. If you are going to make lasagna, take the pan off the kitchen stove and cool it a little. The meat sauce doesn't need to be completely cooled, but it is more conducive to practical operation if it is slightly refrigerated.
Mix ricotta cheese with raw eggs. Just like scrambled eggs, first beat an egg in a bowl, stir it with a spoon, and then add ricotta cheese. Raw eggs can make cheese stick to lasagna better, so lasagna is not easy to fall off. Find a small container that can be put into the microwave oven. The best ratio is the deep side, such as 33cm× 23cm× 5cm, or 2L baking tray. Spread the meat sauce evenly on the baking tray so that the bottom is completely covered.
The bottom of the baking tray is covered with an upper sheet. The bottom of the baking tray should be able to put three lasagna vertically, each lasagna slightly overlapping. The length of the overlapping part should not exceed 2.5 cm. If it exceeds 2. 5 cm, please trim the edge of the rolled dough slightly with clean scissors. Note that the bottom of the baking tray must be covered with all noodles.
Spread13 solution of ricotta cheese and raw eggs on the dough. Evenly spread a layer of mixture of ricotta cheese and egg liquid on the surface of dough. The remaining 2/3 of the cheese and egg liquid are left to rub with the multi-faceted block. Spoon 1/3 meat sauce and cheese egg liquid on the dough. Spread a layer of meat sauce on the dough below, and scoop as much as possible while spreading it.
Sprinkle a thick layer of mozzarella cheese on the meat sauce. After the cheese is laid, the first layer of lasagna is finished. You can sprinkle more mozzarella cheese, and only a small amount of scattered bright red meat sauce can be exposed. If you like a healthy diet, sprinkle less cheese.
Place the food again in the order of lasagna-ricotta cheese-meat sauce-mozzarella cheese. With a layer of mozzarella cheese on it. Just install this order and put the last lasagna on it.
Sprinkle some freshly chopped Parmesan or Romano cheese on the surface of the ingredients before putting the baking tray in the electric oven. Cover the baking tray with tin foil, and then bake at 190℃ for 30 to 40 minutes. The ingredients should be covered with a layer of tin foil before entering the electric oven. In order to prevent the meat sauce from overflowing when it is hot, you can put the conical bottle on a big baking tray, so you don't have to worry about the meat sauce polluting the electric oven. [Must be quoted] The food has been thoroughly cooked. Only by entering the electric oven can the cheese be melted better, so that the flavors of various materials can be perfectly blended. In other words, if you think the lasagna is hot enough to finish, take out the ingredients.
Take out the tin foil and bake for another 5 minutes until the lasagna becomes more and more yellow and the cheese on the surface gradually bubbles. Leave the lasagna for 10 minutes before serving. The effect of placing is to make the cheese coagulate again, but only slightly. In that case, the lasagna will not fall off easily.