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The cooking of Lasagne and how to make the best one

It’s a standard Italian dish that has firmly established itself on the tables of the UK. A firm meaty cheesy dish that is filling and satisfying especially when served with garlic bread and a crisp salad. Or chips or maybe you like the chicken tikka masala or garlic sausage ones (they do exist). Whatever your choice we’re are going to look at how to make the perfect traditional lasagne just like the chefs do although they may have the assistance of a Lincat OCMPC61 Opus Electric Combi Oven much like the ones that can be seen at https://www.247cateringsupplies.co.uk/catering-appliances/commercial-ovens-and-ranges/combination-ovens/lincat-ocmpc61-opus-combi-oven

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We don’t eat proper lasagne in this country. Or at least we rarely make it correctly. If you go to an Italian restaurant you will not see just Lasagne on the menu. You will see Lasagne Al Forno which is the correct term. If you order “just lasagne” then you’ll end up with 6 slices of hard pasta, its like just asking for pie without specifying what you want in it. What we do is a cheesy, meaty tomato sauce combo or basically a bolognaise in the slices of pasta. We are missing out on a few things that you may not have considered before.

Firstly, yes you need mince beef. Fry this lightly in some oil but you should also add streaky bacon or pork mince. Make it 80% Beef and 20% Pork. Here’s a very much optional extra and some chopped chicken livers. You will definitely need an onion but there is some argument for carrot in there too with celery. As with any meat slow cooking is a much better option if it can be used. Do this is in milk with some white wine and the final very important addition of chopped tomatoes. It’s unlikely that you’ll have the required amount of time for the slow cooking element, but the minimal length is thirty minutes.

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For the pasta, it’s better if you make it yourself on a pasta roller. That means you have to resort to the usual recipes but if you again don’t have the time then just buy some fresh stuff its generally just as good. Don’t forget to blanch it first. The first layer of meat goes into the tray. It’s a given that you then place a pasta sheet on top of that. Next is the béchamel sauce. Here is another surprise its an Italian-American addition. You should use a ricotta and parmesan mixture but it’s up to you. Repeat until the dish is full then in the oven.

And there you have the basic steps to creating a delicious Lasagne dish.