Delicious and really simple to make is lasagna. This is my Polish-style lasagna with minced beef. I updated the recipe with detailed directions and illustrative pictures. Lasagna. An excellent concept for a healthy supper.
components of ground beef sauce
- Seven hundred grams of pork shoulder
- 200 grams of half a bunch of garlic with six larger cloves and two medium onions
- Two hundred grams of mushrooms
- 330 g of tomato puree, 200 g of tomato concentrate, a flat spoonful of
- marjoram and herbs de Provence, and a flat spoonful of salt, pepper, and
- sweet paprika make up the herbs and spices.
- Four tsp vegetable oil
components of white sauce
- Less than half a cup, or 100 g, of 30% sweet cream
- Three-quarters of a glass of milk and one teaspoon of sugar
Additional components Lasagna
- Twelve 215-gram dry spaghetti sheets and two hundred grams of unsalted mozzarella cheese
- 250 grams of cheesecake-style
Lasagna
I have a 250 milliliter glass. I used a ceramic baking tin that measured 30 x 22 x 6 cm to bake lasagna. Bake for 50 minutes at the top and bottom, at 180 degrees, on the middle shelf.
Tasty Lasagna with a sauce of finely chopped, seasoned beef. I believe that a thick sauce made from quality pork and delicate noodles are necessary for a good lasagna. I prepare classic Polish lasagna. We have mozzarella and regular cheese. Instead of covering the lasagna with béchamel sauce before baking, I used a concoction of whole milk and sweet cream.
Recipe for lasagna
First, chop the meat into small pieces for the stuffing. Pasta works best in lasagna when the filling is packed with tomatoes and properly chopped minced meat. When making lasagna, be sure the meat isn’t overly fatty. Usually, I purchase pork shoulder. It is also possible to mix minced chicken with pork. I purchase an entire spatula and use a food processor set to medium speed to process it.
To the minced beef, add a flat teaspoon each of salt, pepper, and sweet paprika; also add a flat spoonful of Provençal herbs and marjoram. Once the meat and spices have been thoroughly mixed, place them aside.
Cut the onion into small cubes after peeling. Put the garlic cloves through a press once they have been peeled. Cut huge mushrooms into smaller pieces after peeling them. If the mushrooms are small, there’s no need to peel them.
Transfer four tablespoons of vegetable oil, like grapeseed or rice oil, to a medium-sized skillet and set over medium heat. Slightly turn the heat up from low and fry the onion, garlic, and mushrooms for approximately five minutes.
The bulb should only be covered in glaze. We also add spices and minced meat to the pan. It should only take a few minutes for the meat to turn pale. Mix the contents of the pan using a wooden spoon.
Using a spoon, keep separating the chopped meat pieces.
You can add a glass of tomato puree after a few minutes. You can mix passata that is in a bottle, container, or carton before using it. Include 200 grams of tomato paste as well.
Turn off the heat after two minutes and fully mix the flavorful beef and tomato mixture into the lasagna.
Get a baking pan ready to bake the lasagna in. It may be constructed of ceramics or glass. 30 x 22 x 6 cm in size, with a 6 centimeter border. Simply coat the mold’s interior with oil.
Using coarse grates, grate the mozzarella cheese (not the soft one made of brine). Grate the cheese using the same stitches. Combine the two cheeses in a bowl. Another option for making lasagna is to marinate delicate mozzarella cheese in a marinade. It is no longer appropriate to grate this kind of cheese into tarts. Cut it carefully into slices or “tear” pieces with your hands. If using cheese, sprinkle it over the filling along with the mozzarella balls.
Make sure the lasagna sheets are somewhat pliable before putting them in the roasting pan. Just fill the pot with water. With the burner on medium power, fully heat the water until it boils.
Turn off the stove entirely. Soak the three layers of fabric in boiling water. Carefully take them out after about 60 seconds and lay them on the bottom of the roasting pan. I use pliers to remove them, but you have to be cautious not to rip them.
And now for the finest part of cooking Polish Lasagna: putting it all together. First, place three thin lasagna pasta sheets next to one another.
Lasagna
Spread a thin but substantial layer of meat filling over the spaghetti.
Over the meat filling, scatter the grated cheese. Keeping in mind to set aside the right number of ingredients for the remaining lasagna layers, try to distribute it evenly throughout the form.
Top the cheese with three more soft pasta sheets (don’t forget to submerge the following three in the pan of hot water for a minute). Two layers: one with cheese and the other with beef stuffing. For the following two levels, follow the same process. There should be no more meat on the spaghetti after adding the fourth layer.
At this point, you can scatter the leftover cheese over the pasta sheets. Naturally, that is, if anything remains.
One possibility is to cover the lasagne with béchamel sauce or a concoction of milk, sweet cream, and a small pinch of sweet pepper.
Set the oven’s temperature to 180°. Arrange the casserole, ready to bake, in a roasting pan. For baking from the top or bottom, select the center rack. Lasagna should be baked for 50 minutes. When the lasagna comes out of the oven, it is incredibly soft and juicy. The cheese is rubbery and the sauce seeps out. It is ideal for cutting once it has somewhat cooled.
A versatile beef sauce for cooked rice or pasta can also be made using chopped meat and tomato puree. It can be used to stuff pasta shells or rolls with veggies.
