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 make an idealized lasagna.
Composition:
From 450g to 680g ground meat, you can choose the meat type (salami, beef and mutton, veal, beef or mixed ground meat) according to your preference.
450 grams of whey 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 10ml.
Tomato paste, 830 ml
Tomato paste,180ml (optional)
1 box of lasagna (9 to 12)
Depending on the situation, Parmesan cheese or Romano cheese is ground into filaments.
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 1 to 2 minutes. After cooking, filter out the water and let the noodles cool aside. X scientific research comes from
You may want to make lasagna in a bigger pot in the kitchen. The water for cooking noodles accounts for 2/3 of the pot capacity. When the water is boiling, you can make sauce. Some food manufacturers can put lasagna 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 pot 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 chopped 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. There is no need to fry the onions thoroughly at this time. Would you like some more fruits and vegetables? If you want to make the meat sauce richer, you can add a cup of chopped carrots, lettuce or peppers and fry for 1 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 it is not necessary.
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 with medium-low heat. The hot pot must be big enough, because you have to add ketchup and cut 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 tomato sauce, 350ml chopped tomato and 180ml 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 fire.
If the existing spaghetti sauce is prepared, 1060ml should be poured into the pot immediately in advance, and there is no need to pour three different tomato products separately.
At this time, if you also have favorite condiments, such as garlic powder and sugar, you can add them to the lasagna sauce. Add 1 tablespoon each time. Many chefs like to use sugar to balance the natural odor of tomatoes.
If the meat sauce is boiling too hard, turn down the fire. This step only needs to be cooked slowly. Cook the meat sauce slowly on 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 won't burn easily. If you are ready to spread lasagna, take the pan off the kitchen stove and cool it a little. The meat sauce does not need to be completely cooled, and it is more conducive to practical operation to refrigerate it slightly.
Mix whey cheese with raw eggs. Like scrambled eggs, first beat an egg in a bowl, stir it with a spoon, and then add whey 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. Preferably, the depth-to-edge ratio is 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 with a slight overlap. The length of the overlapping part should not exceed 2.5 cm, and the edge of the rolled dough should be slightly trimmed with clean scissors. Note that the bottom of the baking tray must be covered with all noodles.
Spread the 1/3 solution of whey cheese and raw eggs on the dough. Evenly spread a layer of mixture of whey cheese and egg liquid on the surface of dough. Keep the remaining 2/3 of the cheese and egg mixture and knead it with the dough pieces. Spoon 1/3 meat sauce and cheese egg mixture onto the dough. Spread a layer of meat sauce on the dough below, and scoop it as much as possible.
Sprinkle a thick layer of mozzarella cheese on the meat sauce. After the cheese is laid, the first layer of lasagna is ready. You can sprinkle more mozzarella cheese, revealing only a few drops of scattered bright red meat sauce. If you like a healthy diet, sprinkle less cheese.
Place the food again in the order of lasagna-whey cheese-meat sauce-mozzarella cheese. So is it, with a layer of mozzarella cheese. Just load 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 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 the big baking tray, so you don't have to worry about the meat sauce polluting the electric oven. [Must be quoted] The food has already been cooked. Only by entering the electric oven can the cheese be melted better and the flavors of various materials be perfectly blended. In other words, if you think the lasagna is hot enough to finish, take out the ingredients.
Remove 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. Before serving, put the lasagna for 10 minutes. The effect of placing is to make the cheese coagulate again, but only slightly. In that case, the lasagna will not fall off easily.