"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-24-2011, 08:08 AM   #1
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Luca’s meat lasagna easy recipe – Franca’s style

I’m proposing you here, my precious guests, the lasagna recipe as “tuned” by my late mother-in-law Franca. Her family moved from Genoa to the Emilia region during the Second World War, to flee the Allied bombing. And, as you may know, Emilia is the homeland of lasagna (and tortellini, tagliatelle, parmigiano, lambrusco, balsamic vinegar, mortadella, Ferrari, Lamborghini, Maserati, and so on and so forth…). This recipe uses an overly simple ragů, which is the meat and tomato sauce as we call it in Italy (the Bolognese sauce, for the rest of the known world). It is not the classic recipe, the canonical “Lasagne alla Bolognese”, but since it was good for my mother-in-law, it MUST be good enough for you and me…

Serves 4 (but you have to try them to be sure, since eating is what makes your appetite grow…)
500 g lasagna (15 sheets/noodles) | 400 g minced beef (with some fat, not too lean) | 400 g tomato sauce | 1 tablespoon concentrated tomato | 1 tablespoon olive oil | salt | 500 g bechamel | 150 g grated Parmigiano Reggiano cheese

Let’s go with our lasagna!

In a nutshell, you have to prepare the sauce, prepare the pasta, assemble everything and bake the final mix. It’s better to prepare the sauce first, maybe a day before the lasagna if you can, then proceed with the lasagna, the mixing and the baking.

(1) -- Let’s start from the meat sauce. Heat 1 tablespoon oil in a pan, then add the meat. Work the meat with a wooden spoon/spatula; you have to separate the bits of minced meat so that they cook appropriately. Do not mince the meat with a kitchen aid; it must be somewhat coarse, not too fine. Add some salt, and then cook the meat until brown. This stage may take around 10/15 minutes. -- (2) -- Add the tomato sauce and the concentrated tomato to the pan, mix well, then cook the sauce on low fire for at least 60 minutes, checking it every now and them to make sure it does not boil or become too dry. Add salt to your taste, but do not overdo. Before proceeding to the next step, the ragů (meat sauce) must cool down. -- (3) -- Put the ragů in a large bowl, add the bechamel and mix well. Now the meat sauce filling for the lasagna is ready.


(4) -- Let’s prepare the lasagna. I use flat sheets of pasta (in Italy I never found the “curly” noodles), which look easier to combine with the rest of the food, IMHO, than the curly version. Even if I use “no boiling” lasagna sheets, I still boil them, following Franca’s example. There are three reasons: I find that they cook better with the rest of the ingredients, I can easily cut them to fit the size of my casserole, avoiding them to overlap each other and I don’t need to add an excessive amount of bechamel to make the moist. -- (5) -- Put a pot of water to the boil, then put a lasagna sheet in the boiling water, wait less than a minute, then take it away ant put it on a canvas. Repeat the process with all the pasta.

(6) -- Now comes the final assembly. Take a casserole; with the quantities shown above for this recipe, I used a 26x20x5.5 cm casserole (the one shown in the pictures). I never make lasagna “piles” taller than 6 cm, I’m not sure of the final result. -- (7) -- Spread a little layer of sauce on the bottom of the casserole, then put a layer of lasagne. The lasagna sheets are cooked, so you can easily cut them (or break them by hands) to fit your casserole, without overlapping. After the lasagne, put the sauce, and then put the grated Parmigiano cheese. Repeat the procedure till the last layer of Parmigiano. TIP: Stay focused, because even the most seasoned cooks can forget a layer of Parmigiano!


(8) -- When your lasagna casserole is ready, cover it with a sheet of tin foil and put it in the oven at 180/200 °C for about 50 minutes. Check it once in a while to see how it goes. Generally the lasagna will try to cheat you and stay almost unchanged for half an hour. Then it will undergo some sort of inner alchemic reaction and it will gradually get brown and crisp. After about 50 minutes, remove the tin foil and allow the top to become crisp, to give it a nice finish.


Wow, it’s a long journey, but it’s over now!

You can bring the casserole to the table or prepare the dishes in the kitchen. The first time you make lasagna, my advice is to prepare the dishes in the kitchen, to avoid shrapneling your guest with spots of scorching pasta…...

This recipe makes use of an extremely basic ragů, but I can assure you that it is really tasty! You can choose a good red wine with lasagna, but I believe that with this dish you can drink practically everything, from Mountain Dew to British cider.

Buon appetito!


PS As always, many thanks to Gabriella for the photographs!

__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 09-24-2011, 09:44 AM   #2
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,002
Luca,
Thanks for taking the time to post this recipe.
I will certainly try it . You are Awesome.

Josie
__________________

__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 09-24-2011, 10:40 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
What!? No ricotta in your lasagna? This makes it a real possibility. I don't care for ricotta so I avoid lasagnas. This might be the right recipe for me to try again. Thanks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-24-2011, 11:17 AM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Sounds great! Where's the garlic, the porcini?
__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-24-2011, 01:32 PM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
a very fine recipe. Yes I use flat pasta too for lasagna, an Italian whole wheat sheet from Gia Russo...cooks up very tender.
__________________
Robo410 is offline   Reply With Quote
Old 09-24-2011, 02:28 PM   #6
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Thanks Luca! Your recipe sounds and looks awesome!

It makes me wish I was there to help eat it!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 09-25-2011, 12:40 AM   #7
Senior Cook
 
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 138
Bravo Luca, can't wait to try this, sounds wonderful!
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
Pierogi Princess is offline   Reply With Quote
Old 09-25-2011, 04:21 AM   #8
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
Quote:
Originally Posted by Andy M. View Post
What!? No ricotta in your lasagna? This makes it a real possibility. I don't care for ricotta so I avoid lasagnas. This might be the right recipe for me to try again. Thanks.
ricotta in lasagna?
I'm glad I've never heard that before...

Luca, that sounds a lot like my favorite version of lasagna.. and it tastes best with homemade sheets, but that'S always so elaborate..
looking forward to the stay in north Italy soon ;o)
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 09-25-2011, 10:14 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by cara View Post
ricotta in lasagna?
I'm glad I've never heard that before......
Here in the USA at least, lasagna recipes include ricotta (or cottage cheese) 99% of the time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-25-2011, 01:06 PM   #10
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,884
I've always put a mixture of 2 parts ricotta (cottage cheese would be disgusting, like putting refried beans in huevos rancheros!), 2 parts mozzerella, and 1 part grated parmigiana on top of the meat sauce in my lasagnas and no bechemel, but skipping the cheeses would be a real money saver.

I am assuming by concentrated tomato you are referring to what Yanks call tomato paste, which is available in a tube for doling out in teaspoons or tablespoons, and 6- or 12-ounce cans when you need a bunch.

BTW, if you use the cheese mixture, you can roll up the leftover cheese mixture, the leftover meat mixture, or a combination of both, in the leftover lasagna noodles to make cannelloni, which is much easier than trying to stuff it into manicotti and calling it cannelloni!
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
easy, lasagna, meat, recipe

Luca’s meat lasagna easy recipe – Franca’s style I’m proposing you here, my precious guests, the lasagna recipe as “tuned” by my late mother-in-law Franca. Her family moved from Genoa to the Emilia region during the Second World War, to flee the Allied bombing. And, as you may know, Emilia is the homeland of lasagna (and tortellini, tagliatelle, parmigiano, lambrusco, balsamic vinegar, mortadella, Ferrari, Lamborghini, Maserati, and so on and so forth…). This recipe uses an overly simple [I]ragů[/I], which is the meat and tomato sauce as we call it in Italy (the Bolognese sauce, for the rest of the known world). It is not the classic recipe, the canonical “Lasagne alla Bolognese”, but since it was good for my mother-in-law, it MUST be good enough for you and me… [COLOR="Green"]Serves 4 (but you have to try them to be sure, since eating is what makes your appetite grow…) 500 g lasagna (15 sheets/noodles) | 400 g minced beef (with some fat, not too lean) | 400 g tomato sauce | 1 tablespoon concentrated tomato | 1 tablespoon olive oil | salt | 500 g bechamel | 150 g grated Parmigiano Reggiano cheese [/COLOR] [B]Let’s go with our lasagna![/B] In a nutshell, you have to prepare the sauce, prepare the pasta, assemble everything and bake the final mix. It’s better to prepare the sauce first, maybe a day before the lasagna if you can, then proceed with the lasagna, the mixing and the baking. [B](1) --[/B] Let’s start from the meat sauce. Heat 1 tablespoon oil in a pan, then add the meat. Work the meat with a wooden spoon/spatula; you have to separate the bits of minced meat so that they cook appropriately. Do not mince the meat with a kitchen aid; it must be somewhat coarse, not too fine. Add some salt, and then cook the meat until brown. This stage may take around 10/15 minutes.[B] -- (2) -- [/B]Add the tomato sauce and the concentrated tomato to the pan, mix well, then cook the sauce on low fire for at least 60 minutes, checking it every now and them to make sure it does not boil or become too dry. Add salt to your taste, but do not overdo. Before proceeding to the next step, the [I]ragů[/I] (meat sauce) must cool down.[B] -- (3) -- [/B]Put the [I]ragů[/I] in a large bowl, add the bechamel and mix well. Now the meat sauce filling for the lasagna is ready. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture3007.jpg[/IMG][/CENTER] [B](4) -- [/B]Let’s prepare the lasagna. I use flat sheets of pasta (in Italy I never found the “curly” noodles), which look easier to combine with the rest of the food, IMHO, than the curly version. Even if I use “no boiling” lasagna sheets, I still boil them, following Franca’s example. There are three reasons: I find that they cook better with the rest of the ingredients, I can easily cut them to fit the size of my casserole, avoiding them to overlap each other and I don’t need to add an excessive amount of bechamel to make the moist.[B] -- (5) -- [/B]Put a pot of water to the boil, then put a lasagna sheet in the boiling water, wait less than a minute, then take it away ant put it on a canvas. Repeat the process with all the pasta. [B](6) -- [/B]Now comes the final assembly. Take a casserole; with the quantities shown above for this recipe, I used a 26x20x5.5 cm casserole (the one shown in the pictures). I never make lasagna “piles” taller than 6 cm, I’m not sure of the final result.[B] -- (7) -- [/B]Spread a little layer of sauce on the bottom of the casserole, then put a layer of lasagne. The lasagna sheets are cooked, so you can easily cut them (or break them by hands) to fit your casserole, without overlapping. After the lasagne, put the sauce, and then put the grated Parmigiano cheese. Repeat the procedure till the last layer of Parmigiano. TIP: Stay focused, because even the most seasoned cooks can forget a layer of Parmigiano! [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture3005.jpg[/IMG][/CENTER] [B](8) -- [/B]When your lasagna casserole is ready, cover it with a sheet of tin foil and put it in the oven at 180/200 °C for about 50 minutes. Check it once in a while to see how it goes. Generally the lasagna will try to cheat you and stay almost unchanged for half an hour. Then it will undergo some sort of inner alchemic reaction and it will gradually get brown and crisp. After about 50 minutes, remove the tin foil and allow the top to become crisp, to give it a nice finish. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture3006.jpg[/IMG][/CENTER] Wow, it’s a long journey, but it’s over now! :lol: You can bring the casserole to the table or prepare the dishes in the kitchen. The first time you make lasagna, my advice is to prepare the dishes in the kitchen, to avoid shrapneling your guest with spots of scorching pasta…... :cool: This recipe makes use of an extremely basic [I]ragů[/I], but I can assure you that it is really tasty! You can choose a good red wine with lasagna, but I believe that with this dish you can drink practically everything, from Mountain Dew to British cider. Buon appetito! [I]PS As always, many thanks to Gabriella for the photographs![/I] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.