Step by step the perfect lasagna

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: step by step the perfect lasagna.

The sight of a huge dish of pasta bubbling out of the oven provides immediate comfort. Even with store-bought sauce and pasta sheets, you can make a very good version, let alone if you make everything from scratch . A delightful weekend project and if you follow these steps carefully, the result is amazing.

The dough
Of course, you can buy ready-made sheets at the supermarket, but anyone who really wants to impress their guests makes their own lasagna sheets. The texture of those is much softer and tastier than that of sheets from a box, trust me. You can basically use your favorite pasta dough recipe here, if you have one (or use this recipe). Roll the sheets out thin and dust them with flour so they don't stick together.

It's important to let the dough rest after kneading, don't skip this step. You can also let it rest for longer than 30 minutes. During the resting period, the flour absorbs the water and you get a strong dough that doesn't tear when you roll it out. Got the rolling spirit and can't stop? In the freezer, sheets stay good for about three months, store them with a piece of baking paper in between.

The sauce
In classic lasagna, a good amount of bolognese sauce is alternated with béchamel. Don't reach for that glass bottle of tomato sauce, minced meat, and Italian stir-fry vegetables for the bolognese, but make it as it should be. Bolognese is primarily a meat sauce, not a tomato sauce, and is best when you let it simmer as long as possible. We provide a detailed explanation of how to make the very best.

For the béchamel, heat 75 grams of butter in a pan until it bubbles. Add 30 grams of flour and cook for about 1 minute while constantly stirring. Gradually add 750 milliliters of warm milk, keep stirring well while bringing the sauce to a boil. Keep stirring until the sauce thickens and season with a pinch of nutmeg and salt.

Of course, you can also use other fillings, but always ensure that there is a creamy and cheesy component. For example, this vegetable lasagna also contains béchamel sauce and a lot of cheese. My favorite lasagna ever is the crispy duck lasagna from Jamie Oliver . In this, you roast a whole duck in the oven. You shred the meat for the ragù and finely grind the skin with breadcrumbs and rosemary and bake it as a crispy topping. Really incredibly delicious.. Building up.

Now that the dough and all your sauces are ready, it's time to build. As with any pasta, it's
not to over-sauce. Lasagna is indulgent and a lot of sauce goes in, but you still want to taste the pasta well. Aim for about 250-350 milliliters of sauce per layer in a baking dish of 30 x 20 centimeters. Then you have the perfect ratio. key Always pre-cook the pasta, fresh pasta only needs about 3 minutes. Then rinse with cold water so it doesn't continue cooking. Make 5 to 6 layers and always ensure you end with something creamy. This can be the béchamel, but also cheese. After all, you want that bubbling, golden-brown top.

Bake the lasagna first for an hour at 160ºC, covered with aluminum foil, until the sauce bubbles at the sides. Remove the foil and bake for another 10-15 minutes at 220ºC, until the top is nicely golden brown. This way you have the perfect doneness and the perfect crispiness. Buon appetito!.

Baking
Step by step the perfect lasagna: Amayzine.com