Traditional Lasagne Recipe
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Traditional Lasagne
2/3 Recipe Egg Pasta or use 2
-eggs and 1 1/3 cups flour
OR 1/2 Lb dry lasagne
-noodles
BOLOGNESE SAUCE
1 Onion
1/2 Carrot
1/2 Rib celery
1 Clove garlic
2 tbsp Butter
1/2 lb Lean pork, ground
1/3 cup Dry white wine
1/3 cup Heavy cream
1/8 tsp Nutmeg, grated
6 Fresh Italian plum tomatoes
-(or 1 cup canned)
Salt
Pepper
BECHAMEL SAUCE
3 tbsp Butter
1/4 cup Flour
2 cup Milk
Salt
Pepper
3/4 cup Parmesan cheese, grated
PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and
cut into 2-inch wide stripe or approximately 4-inch squares. Grate
the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot,
and celery. Mince the garlic. Melt butter in saucepan over medium
heat; add the pork and cook until it just loses its pink color, about
3 minutes. Add onion, carrot, and celery; cook until tender, about 5
minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden
spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes.
Add heavy cream and nutmeg; simmer until thickened, about 5 minutes.
Stir in tomatoes and their juice, breaking up with a wooden spoon.
Cover and simmer over low heat, stirring occasionally, for 2 hours.
Season with salt and pepper. For The Bechamel Sauce, melt butter on
low heat in a saucepan. Whisk in the flour and cook 1 minute.
Gradually whisk in the milk and bring to a boil, stirring constantly.
Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook
the pasta in a large pot of boiling, salted water until tender, about
3 minutes for fresh pasta. Drain and refresh under cold water. Pour
a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a
layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the
Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2
more layers, ending with the Parmesan cheese. NOTE: Lasagne can be
made to this point a day ahead (OR can be frozen). COOKING AND
SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake
until warmed through, about 20 minutes. Remove foil and put lasagne
under broiler until golden brown, about 5 minutes. Let lasagne sit
for 10 minutes before serving.
Makes 4 servings.
[COOKS March-April 1988] |
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A few tips on healthy eating
If you want to become thinner and also develop your all round shape, then, without doubt, you should decide on a specially configured wholesome daily routine. In theory, this must take in 5 measures of fruit/vegetables each day and involve the correct fusion of protein, carbs and fat.
In planning a weight loss program, it is important to make efforts to cut back on your intake of refined carbohydrate, fat and salt.
When starting a weight loss program, dieters ordinarily focus on chain store and brand name products described as 'low fat'. To do this is ordinarily foolish, for a food product may be lowered in fats, but whilst still remaining much too high in calories.
Make sure that you drink enough fluids. Your body must have water , it is critical for our general good health and is blessed with calories. Water also has the benefit that it fills your empty stomach and helps decrease sensations of hunger. The recommended amount experts argue it is best to drink as much as 6 tumblers of plain water per day.
Rather than thinking about which junk foods you should ban from your meal plan, focus on the good foods which you should bring into your meal plan. If one can bring in the recommended portions wholesome fruit & veg into your dietary regime, you'll soon find that stop feeling hungry and have a much decreased risk of falling prey to those unhealthy mid-afternoon potato chips.
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