Lassanga is one of the top delicacies in italian restaurant high street kensington. There are several methods of making lasanga just like the Italian mammas. This article demonstrates one method making it. The recipe shows how to make lasanga from scratch, use of pre-made components and a full-on hybrid. Some people use sauce to cook the meet while other prefer dried homemade pasta. A quicker process is to use jarred sauce. Good cooks, however, would prefer their own sauce. In making this lasanga, an extra deep pan is necessary. To get your ingredients you can buy italian food online.
A pound of dry lasanga noodles
114 pound of uncooked spicy chicken or pork sausage
1 pound of beef
1 large onion (chopped)
4 mince cloves garlic
One can- 28 ounce plum tomatoes with juice
One can- 12-ounce tomato paste
One can- 28 ounce tomato sauce
teaspoon fresh grounded black pepper
A pinch of red pepper flakes
2 teaspoon table salt
15 ounces of drained richotta cheese
2 large eggs, beaten
1 cup Parmesan cheese, gated
2 table spoon of olive oil
A handful minced flat-leaf parsley leaves
4 cups of grated mozzarella cheese
A 13x9-inch baking dish, extra deep
Olive oil or baking spray for greasing pan
Large pot for pasta
1. Have oven heated to 425F then use the olive oil to grease the baking pan.
2. Heat some water in a large pot. Drizzle olive oil and salt the water
3. Bring the content almost to boiling, add the noodles and boil again. Boil until lasaga is al dente
4. Drain the noodles in a clean kitchen towel
5. Put a large skillet over heat
6. Open the sausage casing and crumble it. Crumble in the beef and add to skillet
7. Cook and stir until the beef turn brown
8. Chop the onion and garlic into finer pieces
9. Add the garlic and onions to the skilled, reduced the heat and cook for another 10 minutes
10. Take of the heat and drain all the fat from the beef
11. Add heat then tomato paste. Cook for some minutes stirring
12. Crush the plum tomato and add to the beef plus the tomato sauce. Simmer for 15 minutes while making the cheese layer. Take the sauce off heat and add 1 teaspoon of salt and the black pepper.
13. Take a medium bowl and stir beaten egg, ricotta, Parmesan cheese and the remaining table salt together. In a larger bowl stir the minced parsley
14. Arrange the noodles in 4 layers. Start and finish with the wider layers. Extra noodles should be put at the bottom or top.
15. Spread a third of ricotta on top
16. Spread a third of meat sauce on top
17. Sprinkle a third of grated mozzarella and top it with 3 noodles. Repeat the layering with noodles, ricotta, cheese and meat. Top lasaga with 4 noodles.
18. Loosely cover with aluminium foil
19. Bake for 30 minutes
20. Uncover and bake for further 10 minutes
In Italian restaurant high street Kensington, lasaga can be made earlier and refrigerated. As well, it can be frozen before baking. Before freezing lasaga should be left to thaw overnight.