Lasagna is a rich Italian food that has captivated the hearts and taste buds of everyone in the world. It is made with alternate layers of pasta, garniture, Béchamel / White sauce, and cheese.
In fact, Lasagna is one of the family’s favorite food, and everyone loves it!
It has everything – pasta, cheese, meat, veges. It is frickin’ awesome. It is divine. It looks good, tastes good, and can be made in so many different ways. It is also filling and smells like heaven when it is being cooked. It’s delicious and nutritious, and even better on the second day.
I tried to learn how to make lasagna from making pasta to putting all the ingredients together from Alan. At first, I thought it was so complicated, but when I tried it, I realized that it’s just easy although it takes a little practice and be familiar with the ingredients. I was very pleased and proud that I successfully make lasagna for myself and for my family as well.
In this recipe, my family and I opted to use all fresh ingredients – from tomato sauce to pasta. It’s tastier and healthier! We also prefer to use good cheese, Emmental cheese being our favorite cheese for lasagna as it is not a strong-tasting cheese. For the sauce, my family and I find béchamel too strong and white sauce too tasteless, so we make our own version of sauce.
For those who would like to try to make it, here’s our version of Beef Lasagna recipe. Please let us know what you think about it.
Beef Lasagna fresh from the oven!
Ingredients for 12 servings:
- 1.2 kg of minced beef
- 4 kg of tomatoes
- 500 g shallots
- 200 g of butter
- 200 g of Emmental cheese
- 2 eggs
- soy sauce
- olive oil
- ground black pepper
– Put some flour (about 200 grams) in a mixing bowl.
– Crack 2 eggs. Stir until they have mixed together.
– Add a bit of salt and about 10cL of water. Mix it again. Add flour bit by bit until you obtain a mixture that is soft and non-sticky. Let it rest for about 1 hour.
– Roll it flat. Press your oven dish at the top of the flat pasta so that you can cut it to fit the oven dish.
– Let the pasta rest for about 12hrs in a clean dry place.
Rolling the pasta
Drying the pasta
– Cut the tomatoes and shallots into thin slices.
– Put a few centiliters of water in a saucepan so that nothing gets burned.
– Mix the onions and tomatoes together in the same saucepan and cook the mixture for about one hour and a half over a medium fire. Stir often. Add a sprinkle of salt and soy sauce halfway through.
– Cook the minced beef in a frying pan with a bit of oil. Sprinkle with soy sauce and add a bit of black pepper. When it’s ready, mix it together with the tomatoes/onions.
Béchamel / White sauce
Personally, I find béchamel too strong and white sauce too tasteless, so this is what I do for lasagna:
– In a saucepan, melt about 200g of butter. Add about 100cL of water and 100cL of milk. Let it cook gently for a few minutes.
– Mix 5 table spoons of flour with water in a big glass or a tiny jar. Stir until the mixture is homogeneous.
– Put the water/flour mix into the pan and let it cook gently until it thickens. Stir continuously.
Putting it together:
– Put half of garniture at the bottom of an oven dish. Put a layer of pasta on top. Put a layer of white sauce / béchamel on top. Put another layer of garniture on top. Another layer of pasta on top. One final layer of white sauce / béchamel on top.
– Put it into an oven pre-heated at 250 degree Celsius for about one hour. Then grate the cheese and sprinkle it on top. – Put it back in the oven for about 15 minutes.
Et voilà! Serve, share and enjoy your luscious Beef Lasagna!