Lasagna Bolognese, ready for Mother’s Day

Lasagna alla bolognese, appetizing, easy to make, can be prepared in advance and frozen ready. See how it’s done, it’s easy

Bolognese lasagna

By Cris Muratori, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta.

The dish suggested for Mother’s Day is lasagna alla bolognese: it has the face of Sunday, with emotional food and pays off a lot. Furthermore, it can be prepared in advance and frozen ready (without the cheese on top). Chef Cris Muratori’s advice to prepare in advance:

• Whip with all the cold ingredients, do not put the cheese on top. Freeze covered with plastic wrap in the same container in which it will be served and which can be placed in the oven.
• The next day, remove from the freezer and bake in a preheated frozen 180°C oven, covered with aluminum foil.
• Bake for 50 minutes to 1 hour or until cooked through — check with a fork or taste to see if the dough is soft but still al dente.
• When cooked, remove, cover with the grated cheese, raise the temperature and grate until they are golden brown and appetizing.

• Will you make this recipe? Go to SHOPPING LIST HERE. It is free and very practical and saves money.
• Build your online meal menu HERE, it’s practical and you SAVE at the supermarket.
• PORTION: two . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 2 frying pans, 1 kettle, 1 single refractory(s), 1 grater (optional)
• EQUIPMENT: conventional + processor (optional)

Do you want to see how to make a very tasty vegetable lasagna without meat? Click HERE and watch it in TERRA DEGUSTA.

INGREDIENTS: CLICK TO SEE SHOPPING LIST

Bolognese sauce of meat and sausage:

• 250 g ground soft coxão or ground duckling
• 1 Tuscan sausage, skin removed, minced
• ½ chopped onion
• 2 minced garlic cloves
• 1 stalk of celery (about 7 cm) chopped
• ½ glass of dry white wine
• 1 can of peeled tomatoes with juice
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• 1 bay leaf
• chopped parsley
• salt and pepper

White sauce:

• ½ liter of milk
• 1 and a half tablespoons of butter
• 1 and a half tablespoons of wheat flour
• 2 tablespoons cottage cheese (without starch)
• freshly grated nutmeg
• salt and pepper

Ride:

• 100 g of dry lasagna or pre-cooked lasagna
• 200 g of grated mozzarella
• grated Parmesan cheese

Go with:

• grated Parmesan cheese

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe.
2. This recipe can also be assembled in individual deep refractories.
3. Boil a kettle of water.
4. Remove the skin from the Tuscan sausage and chop it with a knife until it is flattened like meat, if you prefer use a food processor.
5. Wash, peel and finely chop the onion and garlic.
6. Wash the celery stalk and chop it.
7. Wash the parsley, dry it and chop it. Book on paper towels.
8. If you have not bought it grated, grate the mozzarella by passing it through the drainer often.

PREPARATION:

Bolognese sauce of meat and sausage:

1. In a pan, over medium/high heat, combine the oil and butter, add the chopped onion and sauté, stirring constantly, until translucent.
2. Add the minced garlic and saute for another 1 minute.
3. Add the chopped celery and saute for another 2 minutes.
4. Add the minced meat and sausage, mix and add the bay leaf.
5. Season with salt and pepper and continue cooking until the meat loses its pink color and the liquid runs out.
6. Add the wine and cook until all the alcohol has evaporated.
7. Add the peeled tomato with the juice and cook over low heat for about 1 hour, stirring occasionally and adding, if necessary, a little boiling water so that the sauce is very juicy.

White sauce:

1. While the Bolognese sauce is cooking, put the butter in another pan and bring to low heat.
2. When melted, add the flour and stir for 2 minutes – don’t let it darken.
3. Stirring constantly, preferably with a wire whisk, add the milk little by little and, preferably, mix with a wire whisk so that the flour does not stick.
4. Turn the heat up to medium and keep stirring until the sauce boils.
5. Lower the heat again and season with salt, pepper and nutmeg.
6. Cook for about 5 minutes, stirring occasionally, so that the flour is cooked through and the sauce thickens slightly.
7. Turn off the heat and add the ricotta, stirring vigorously to incorporate.
8. Reserve.

Bolognese sauce of meat and sausage:

1. When the meat is cooked through, check the salt and pepper.
2. Turn off the heat, remove the bay leaf, add the parsley and mix well.
3. Reserve.

Lasagna Bolognese with Meat and Sausage:

1. Preheat the oven to 200ºC.
2. Put a little béchamel in a refractory, and then a layer of Bolognese sauce.
3. On top of the sauces, arrange a layer of pasta that covers the entire base.
4. Season with a little Bolognese sauce and drizzle with a little béchamel.
5. Spread some grated mozzarella and sprinkle with Parmesan.
6. Cover with another layer of pasta and repeat this procedure until all the ingredients are used up – the ideal is to obtain 4 layers of pasta.
7. The last two layers must be of Bolognese sauce and then one of white sauce.
8. Spread the remaining mozzarella on the bechamel and sprinkle with grated Parmesan.
9. Place in a preheated oven at 200°C to cook for about 30 minutes or until browned.

FINISHING AND ASSEMBLY:

1. Remove the Bolognese lasagna from the oven and serve in the refractory(s).
2. Serve with Parmesan on the side.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.