Traditional Italian lasagna

Lasagna is a famous food in Emilia Romangnae, Italy, which is named after the name of the main city where she lives. Although each layer is paved with the same stuffing, the feeling of eating each layer is different. Let's take a look at the traditional Italian lasagna.

Ingredients

5g of Melaleuca skin, 2 kg of tomato paste, 2 kg of ham slices, besciamella white sauce, parmigiano cheese powder, animal butter and salt

Practice

1. Prepare a rectangular baking tray, coat the bottom of the baking tray with a layer of butter, and then coat it with a layer of tomato paste.

2. spread the first layer of dough on the meat sauce, and then spread the meat sauce, ham slices, besciamella white sauce and parmigiano cheese powder.

3. Continue to spread it according to this procedure, and only spread besciamella white sauce and small pieces of butter on the last layer.

4. put it in the oven at 18 C. when the surface color becomes darker and a little burnt, it is time to take it out. Let it cool and you can use it.

tip

-besciamella white sauce is a must for making lasagna. If you can't buy it in the supermarket, you can make it yourself.

the method is as follows: 1 g butter, 1t milk, a little minced walnut, 1g flour (sieved) and a little salt.

manufacturing steps: 1. add butter into the pot, soften it, add the sieved flour, and stir until it is colored and becomes sticky.

2. Turn off the fire, add hot milk and keep stirring.

3. Open fire, cook with low heat until it boils, and add a teaspoon of salt and minced walnuts.

4. Cover the pot and simmer for 15 minutes. You can also add salt according to your own taste and stir well.

When mixing butter and flour, don't let the pan heat on the fire, which makes it difficult to mix evenly. Similarly, when mixing milk, turn off the fire and heat it on the fire when mixing evenly.

-the salty taste is adjusted according to personal preference. ;