I made Lasagna today since I still have one package of ricotta in the fridge and all I can think of is Italian food. Ok, ok, Lasagna tastes better with béchamel sauce, but this time I make it with ricotta cheese. The basic of the red sauce is the Bolognese sauce as you know it. Lasagna is pretty heavy as a dish but it is as comforting as soul food should be. Want to know how to make one? This one is my version, practically based on the authentic recipe from Bologna.Serves 6 – 8 plates.
Lasagna pasta (around 10 – 15 sheets)
500 gr minced beef
1-2 tablespoons tomato paste
1 -2 celery, finely chopped
2 carrots, finely chopped
2 onions, finely chopped
2 cloves of garlic, crushed and finely chopped
3 tablespoons of extra virgin olive oil
1 ¼ dl beef stock / broth
400 gr ricotta
1 mozzarella ball / 200 gr grated mozzarella.
Parmesan / Pecorino cheese grated
1 – 2 tablespoon of cream
Step by step:
Sauté the onions and garlic first then add the minced beef and stir fry it on high heat until brown. Add the tomate paste and let it sautéed for one or two minutes, therefore is the acidity of the paste will be gone. Add the vegetables and stir it for about one or two minutes. Poured the stock until everything covered with the broth and let it simmer on low heat for about 2 hours or until the meat absorb all the liquids. When it is almost ready add a little bit of cream just to make it more creamy.
Meanwhile cook the water with a little bit of salt for the Lasagna pasta. Once al dente get it out of the pan rinse it under cold water to stop the cooking process. Put it on kitchen cloth so it will absorb all of the excess water and let it cool. Whisk the ricotta and egg until they combine good.
When making the layer, begin with a little bit of the red sauce. Then the pasta and on top of that (again) the red sauce, a few slices of tomato (since I have some leftovers tomatoes) then add the ricotta mix and mozarella. Put the lasagne pasta on top of it and repeat the steps all over again for several times. The last layer should be the red sauce with a little bit of shredded mozzarella cheese and grated parmesan / pecorino cheese.
Put the lasagne on the pre-heated oven (180 degrees) and bake it for about 30 minutes.
PS; you can also add a cup of red wine when cooking the the bolognese sauce. I do not have one at the moment, so I do not put it in this recipe.