Prepare Lasagna Like a Chef – Recipe with Tips from Italy
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Here I show you my Lasagna cooking recipe. Buona Sera, Signorina, Buonasera… today is cooked Italian. Original pasta casserole alla Bolognese with two delicious sauces without much effort….
You want to cook for more than one person? Are you cooking casserole for co-workers or for your new Tinder acquaintance? Huh, this can get exciting 😉 I can put your mind at ease already…. Thank God there are simple and quick casserole variants, besides classic ways of preparation that you can choose according to possible time account and occasion.
Running great… don’t worry, this Kitchenstory will guide you step by step. As your trusted chef, I bring great ideas to your kitchen! That makes it easy for you to choose.
Now have fun getting hungry, see you in the kitchen later!
Table of Contents
- 1. Discover the right lasagna by occasion!
- 2. Prepare Simple Lasagna
- 3. Lasagna Minced Meat Sauce and White Sauce Make Yourself
- 4. There is no such thing as the right baking time for lasagna!
- 5. Here you can find a Vegetarian Version
- 6. Recipe Lasagna
- 7. Kalorien und Nährwerte auf einen Blick
- 8. More Ideas for Casserole
1. Discover the right lasagna by occasion!
To make the choice easier, I have prepared a handy overview by event and occasion.
Find what you’re looking for quickly here:
|Fast Kitchen||dried or pre-cooked noodle leaves||purchases from the supermarket, skillfully refine||ready-grated mozzarella||dinner fast / If you don't like cooking|
|Gourmet Classic||dried noodle plates||cook sauces yourself according to instructions here||mozzarella or parmesan fresh and finely grated||family meal or meal with friends/joyful cooking|
|Chef Mama Rosa Variation||dried noodle plates or freshly prepared noodle plates||prepare sauces according to instructions here||buffalo mozzarella or matured parmesan cheese||impressive Tinder date/high food feel|
Next, let’s take a quick look at the #flashready variant…
I think this can bring joy or be the stimulus to cook yourself. After all, gourmets spare no effort!
2. Prepare Simple Lasagna
Please help yourself to the great range of ready-made sauces on the supermarket shelves.
Alternatively, you can resort to already prepared, homemade and frozen sauces.
Make your own sauces and freeze them, it tastes better than ready-made sauces just in case…Preparation tip from chef Thomas Sixt
Since I do not know the capacities of your freezer I always assume the worst case: That means yawning emptiness.
2.1 Quick and Easy, my Casserole Tips
- Ragout Bolognese from the jar
- Canned tomatoes or fresh tomatoes
- Bechamel sauce from the package
- frisches Basilikum oder getrocknete Kräuter, wahlweise Knoblauch
Depending on whether you’ve been able to earn a white belt or a black belt in the kitchen battle so far, this pasta bake will take you 15-20 minutes to put together.
The Italian Fake Slice is in the oven in 15 minutes and “ready to eat” after 45 minutes!Koch Thomas Sixt motiviert Dich zum Auflauf backen
Wait a minute, there was one more thing – please think of what’s around it. A good craftsman needs his tools:
The tools of the trade:
- Casserole dish
- Pots for the sauces
- Optional cheese grater if you buy the cheese in one piece
- Knife, ladle, cutting board, spatula, dishes and cutlery
Now you’re wondering why I mention dishes and cutlery? If you are new to a company and you are making an introductory dinner for colleagues, please check the inventory list in the office kitchen. The casserole is not finger food, after all!
We want to approach the classic preparation method with home-cooked ragout and béchamel sauce next.
3. Lasagna Minced Meat Sauce and White Sauce Make Yourself
3.1 Mince sauce tips with cooking video:
For the classic Italian mom cucina, you definitely need two sauces. There’s no way around it.
I’d like to show you some great tips anyway, and at the same time refresh your knowledge and give you some good suggestions.
For that, I’ve included the cooking video of the preparation for you here. Look over my shoulders while cooking, the video only take 15 minutes. Enjoy!
3.2 Béchamel Sauce Tips
The classic béchamel sauce consists of onions or shallots (finer in flavor), bay leaf and peppercorns, butter, flour, dry white wine, milk, salt, pepper and nutmeg.
I’ll show you how to make the sauce below with lots of photos. Since I am the cook of your confidence, I have one more tip… this you will learn in the post on the Bechamel sauce.
Ahead already a hint 🙂 for you I simplify the preparation of the sauce and show a great trick that also works with wonder pots easiest. It saves time and last but not least this light sauce is gluten free!
4. There is no such thing as the right baking time for lasagna!
The baking time depends on several factors:
- Many stoves do not reach the set temperature, so it (usually) takes longer.
- Depending on the number of pasta layers, your casserole will be higher or lower, and the cooking time will change accordingly.
- If you put the sauces in hot and cook the casserole immediately, it will be faster.
- If you pre-cook the pasta plates, the cooking time is reduced.
When is the pasta in the casserole cooked? Pierce it with a wooden skewer… when it’s easy it’s time to eat.Chef Thomas Sixt tells you how you can tell when the lasagna is ready.
5. Here you can find a Vegetarian Version
Mhhh, veggie casserole tastes super yummy…above I already linked you a quick and tomatoey version.
Here follows the announcement for another recipe!
6. Recipe Lasagna
Now you are sufficiently informed and can get to shopping.
Wish you a lot of fun in the kitchen. Feel free to write me a comment, I always find cooking questions exciting and am happy to answer them!
Instructions for the preparation of casserole Italian style.
Prepare Lasagne like a chef. An original Italian pasta casserole that succeeds and always tastes good. Step by step instructions and great ideas for variations of a classic presented by professional chef Thomas Sixt. Good luck!
Minced meat sauce
|1||pc||glove of garlic|
|500||g||minced beef meat (Leave out for vegetarian )|
|100||ml||dry red wine|
|1/4||tsp||abrasion of lemon|
|1||tbs||Flour (I use cornstarch)|
|50||ml||dry white win|
|5||pinches||Salt (I use primal salt)|
|200||g||Mozzarella (I also like Parmesan)|
Minced Meat Sauce
Preheat the oven to 200° C.Put olive oil and butter in a pan and heat. Peel onions and garlic. Finely dice the onions and garlic. Peel and finely dice the soup vegetables.
Fry the minced meat in a pan, add the vegetable, garlic and onion cubes and sauté for 10 minutes.
Add the tomato paste.
Roast the minced meat and vegetables with the tomato paste until light brown.
Then optionally deglaze with the red wine and boil down briefly. Add the tomatoes and bring to the boil.
Flavour the ragout with a little lemon grater, balsamic vinegar, salt, pepper and sugar, simmer gently for at least 15 minutes.
Cut a medium-sized onion into small cubes.
Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.
Add the white wine while stirring and bring to the boil.
Add cold milk while stirring constantly and bring to the boil. Flavour with salt, pepper, nutmeg and cayenne pepper. Submit the grated cheese to taste later, technically it is now a sauce Mornay.
Put some béchamel sauce on a cold plate and check the binding of the sauce.
The filling of the oven dish can begin. Cover the bottom of the casserole dish with béchamel sauce.
Place lasagne plates on the béchamel sauce. You can easily break the pasta plates, so you can also insert them at the corners to fit.
Add a few spoonfuls of minced meat sauce to the plates.
Pour some spoons of the white sauce on the pasta plates with the minced meat sauce. Again and again build new layers with noodle plate minced meat sauce-white sauce until the upper edge of the baking dish is reached.
Finally, add Béchamel sauce to the last cover plate. Sprinkle with plenty of grated mozzarella so that the casserole is covered.
Place the casserole in the preheated oven and bake for approx. 40-50 minutes at 175° C until done. Enjoy your meal!