Klasična talijanska lazanja ☆ Classic Italian lasagna
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| ☆ This cheesy, meaty and saucy lasagna guarantees that every single bite that you take is just perfect. ☆ |
Jednog tmurnog popodneva kod nas se pojavio iscrpljen čovjek pomalo izgubljena pogleda. Brat našeg prijatelja, tko zna kako, probio se iz opkoljenog Sarajeva. Znala sam kakvo je tamo stanje i gladovanje. Pitam prijateljicu što on voli, što da skuham. Nema pojma. Ne znam zašto i kako, ali izbor je pao na lasagne i razne vrste salata, povrtnu juhu. Vjerovala sam, i nisam se prevarila, da će mu to odgovarati – svi vole lazanje. Također, činilo mi se idealnim jelom nakon mjeseci gladovanja – hranjivo, a opet ne preteško. Svi se sjećaju te lasagne iako sam i prije i poslije radila puno bolje. No, tada je bila puno više od običnog jela: bila je dobrodošlica, toplina doma i duševna hrana.
Danas predlažem lasagne koje su me oduševile, prema receptu poznate majstorice kuhanja,
Giade di Laurentiis. Vrijede truda i malo zahtjevnije pripreme. Nakon ovih lasagna, sigurna sam, neće vam pasti na pamet jesti ih u restoranu.
60 g maslaca
64 g brašna, oštrog
960 ml punomasnog mlijeka sobne temperature
Prstohvat svježe ribanog muškatnog oraščića
Nadjev:
60 ml maslinovog ulja
450 - 500 g junećeg mesa, mljevenog
Sol i papar
600 - 650 g ricotta sira
3 velika jaja
350 g umaka od rajčice*
500 g listova lasagne
500 g smrznutog, sjeckanog špinata, odmrznutog i dobro ocijeđenog
700 g mozzarella sira, ribane
70 g sira ribanca ili Grana padana, ribanog
PRIPREMA:
1. Za béchamel umak maslac otopiti u većoj posudi na umjerenoj vatri (ne smije posmeđiti). Brašno dodati i miješati metlicom za snijeg oko 2 minute ili dok smjesa ne postane ujednačena. Paziti da ne zagori.
Laka preporuka: lasagne možete napraviti i dan ranije, te ih zagrijati u vrućoj pećnici ili u mikrovalnoj. ono što ostane moguće je zamrznuti za kasniju upotrebu.
*Jednostavni umak od rajčice:
SASTOJCI:
120 ml maslinovog ulja
1 mali luk, sjeckan
2 češnja češnjaka, sjeckana
Malo celera, ribanog
1 mrkva, ribana
Morska sol i papar
3 limenke (oko 800 g neto) sjeckane rajčice
2 lista sušenog lovora
PRIPREMA:
1. Luk i češnjak pržiti dok ne budu mekani i prozirni, oko 5-10 minuta.
2. Celer i mrkvu dodati, posoliti i popapriti. Povrće pirjati 5-10 minuta ili dok ne postane mekano.
3. Rajčicu i lovor dodati, lagano kuhati, nepokriveno, 50 minuta ili dok umak ne postane gust.
4. Lovor nakon kuhanja odstraniti. Ako je umak kiselkast, dodati malo šećera. Umak miješati štapnim mikserom sve dok ne bude gladak i ujednačen.
Laka preporuka: ako se ne iskoristi cijela količina umaka, ostatak posve ohladiti, porcionirati i zamrznuti (čak do 6 mjeseci).
Giade di Laurentiis. Vrijede truda i malo zahtjevnije pripreme. Nakon ovih lasagna, sigurna sam, neće vam pasti na pamet jesti ih u restoranu.
For the English version of the recipe, scroll down!
Porcija: 6
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Gotovo za: 1 h 30 min
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Složenost: umjerena
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Priprema: 20 min
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Kuhanje: 1 h 10 min
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SASTOJCI:
Béchamel umak:60 g maslaca
64 g brašna, oštrog
960 ml punomasnog mlijeka sobne temperature
Prstohvat svježe ribanog muškatnog oraščića
Nadjev:
60 ml maslinovog ulja
450 - 500 g junećeg mesa, mljevenog
Sol i papar
600 - 650 g ricotta sira
3 velika jaja
350 g umaka od rajčice*
500 g listova lasagne
500 g smrznutog, sjeckanog špinata, odmrznutog i dobro ocijeđenog
700 g mozzarella sira, ribane
70 g sira ribanca ili Grana padana, ribanog
PRIPREMA:
1. Za béchamel umak maslac otopiti u većoj posudi na umjerenoj vatri (ne smije posmeđiti). Brašno dodati i miješati metlicom za snijeg oko 2 minute ili dok smjesa ne postane ujednačena. Paziti da ne zagori.
2. Mlijeko postepeno dodati uz stalno miješanje kako se ne bi stvorile grudice. Umak lagano kuhati oko 10 minuta, uz stalno miješanje, sve dok ne postane gust, ujednačen i kremast. Mora biti dovoljno gust da se zadržava na poleđini drvene kuhače. Maknuti s plamena. Muškatni oraščić i umak od rajčice dodati, dobro promiješati, odložiti da se posve ohladi.
3. Za nadjev mljevenu junetinu pržiti oko 10 minuta na maslinovom ulju. Drvenom kuhačom razbijati nakupine mesa koje se mogu stvoriti – meso mora biti rastresito. Kada meso više nije ružičasto, maknuti s vatre, posoliti i popapriti, ocijediti višak masnoće i odložiti da se potpuno ohladi.
4. Jaja i ricottu dobro izmiješati, posoliti i popapriti prema želji. Odložiti.
5. S 1/3 umaka prekriti dno oblika za pečenje veličine 30 x 20 cm. Listove lasagne posložiti jedan do drugoga i prekriti dno. Mješavinu ricotte i jaja jednakomjerno rasporediti po listovima, prekriti špinatom. Na to složiti drugi red listova lasagne.
6. Mesni nadjev rasporediti po listovima lasagne. Posipati s pola količine mozzarelle, sve prekriti 1/3 umaka béchamel. Na to složiti zadnji red listova lasagne.
7. Na kraju prekriti ostatkom béchamela, mozzarelle i posipati parmezanom. Kocke maslaca posložiti (po želji) na vrh.
8. Oblik za pečenje staviti na lim prekriven aluminijskom folijom i odozdo (kako se gornji sloj sira ne bi prilijepio za foliju) napraviti pokrov. Lazanju peći na 200ºC oko 30 minuta sve dok vrh lasagne ne počne bubriti. Foliju zatim maknuti i peći još 15 minuta.
Laka preporuka: lasagne možete napraviti i dan ranije, te ih zagrijati u vrućoj pećnici ili u mikrovalnoj. ono što ostane moguće je zamrznuti za kasniju upotrebu.
*Jednostavni umak od rajčice:
SASTOJCI:
120 ml maslinovog ulja
1 mali luk, sjeckan
2 češnja češnjaka, sjeckana
Malo celera, ribanog
1 mrkva, ribana
Morska sol i papar
3 limenke (oko 800 g neto) sjeckane rajčice
2 lista sušenog lovora
PRIPREMA:
1. Luk i češnjak pržiti dok ne budu mekani i prozirni, oko 5-10 minuta.
2. Celer i mrkvu dodati, posoliti i popapriti. Povrće pirjati 5-10 minuta ili dok ne postane mekano.
3. Rajčicu i lovor dodati, lagano kuhati, nepokriveno, 50 minuta ili dok umak ne postane gust.
4. Lovor nakon kuhanja odstraniti. Ako je umak kiselkast, dodati malo šećera. Umak miješati štapnim mikserom sve dok ne bude gladak i ujednačen.
Laka preporuka: ako se ne iskoristi cijela količina umaka, ostatak posve ohladiti, porcionirati i zamrznuti (čak do 6 mjeseci).
Classic Italian lasagna
Preparation time: 40 min
Cooking time: 45 min
Total time: 1 h 30 min
Serves: 6
Ingredients:
For the béchamel sauce:
5 tbs butter, plus 2 tbs for the lasagna
½ cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
*Simple Tomato Sauce:
½ cup olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and pepper
3 (cca 800 g net) cans crushed tomatoes2 dried bay leaves
1. In a large casserole pot heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes.
2. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes.
3. Add tomatoes and bay leaves and simmer uncovered on low heat for 50 minutes or until thick. Remove bay leaves and check for seasoning.
4. Add ½ the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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Cooking time: 45 min
Total time: 1 h 30 min
Serves: 6
Ingredients:
For the béchamel sauce:
5 tbs butter, plus 2 tbs for the lasagna
½ cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
¼ cup olive oil
450-500 g ground beef
Salt and pepper
600-650 g ricotta cheese
3 large eggs
1 ½ cups tomato sauce, recipe follows*
500 g lasagna sheets
500 g frozen chopped spinach, thawed and squeezed dry
3 cups (700 g) shredded mozzarella
¼ cup (70 g) grated Parmesan
Method:
1. Preheat oven to 200ºC. Make the tomato sauce*.
2 Make the béchamel sauce: melt butter in a pot over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow cooling completely.
3. In a sauté pan, heat olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow cooling completely.
4. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
5. Into the bottom of a 30 x 20 cm baking dish, spread 1/3 of the béchamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish.
6. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
7. Arrange another layer of pasta sheets and spread all the ground beef on top.
8. Sprinkle ½ the mozzarella cheese on top of the beef. Spread another 1/3 of the béchamel sauce.
9. Arrange the final layer of pasta sheets and top with remaining béchamel, mozzarella and Parmesan cheeses. Cut the remaining butter into cubes and top lasagna.
10. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
11. Remove cover and continue to bake for about 15 minutes.
450-500 g ground beef
Salt and pepper
600-650 g ricotta cheese
3 large eggs
1 ½ cups tomato sauce, recipe follows*
500 g lasagna sheets
500 g frozen chopped spinach, thawed and squeezed dry
3 cups (700 g) shredded mozzarella
¼ cup (70 g) grated Parmesan
Method:
1. Preheat oven to 200ºC. Make the tomato sauce*.
2 Make the béchamel sauce: melt butter in a pot over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow cooling completely.
3. In a sauté pan, heat olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow cooling completely.
4. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
5. Into the bottom of a 30 x 20 cm baking dish, spread 1/3 of the béchamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish.
6. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
7. Arrange another layer of pasta sheets and spread all the ground beef on top.
8. Sprinkle ½ the mozzarella cheese on top of the beef. Spread another 1/3 of the béchamel sauce.
9. Arrange the final layer of pasta sheets and top with remaining béchamel, mozzarella and Parmesan cheeses. Cut the remaining butter into cubes and top lasagna.
10. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
11. Remove cover and continue to bake for about 15 minutes.
*Simple Tomato Sauce:
½ cup olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and pepper
3 (cca 800 g net) cans crushed tomatoes2 dried bay leaves
1. In a large casserole pot heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes.
2. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes.
3. Add tomatoes and bay leaves and simmer uncovered on low heat for 50 minutes or until thick. Remove bay leaves and check for seasoning.
4. Add ½ the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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