Lasagna with Bechamel Sauce | Pinoy Recipes | Free Filipino Food Recipes

PhotoCourtesy ofPinoyFoodBlog.com

Lasagna with Bechamel Sauce | Pinoy Recipes | Free Filipino Food Recipes

Bechamel Sauce:
Ingredients

3/4 cup butter
1/4 cup flour
2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cooking the Bechamel Sauce

1. Melt butter in a pan.

2. Blend in flour until bubbly.
bechamel sauce making

3. Gradually stir in evaporated milk

4. Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.

5. Season with salt, pepper, and nutmeg
bechamel sauce

6. Set aside.

Now the Tomato Meat sauce

Ingredients

1 box lasagna pasta (500 grams)
3/4 kilo ground beef
1/4 cup olive oil
1/2 cup butter
4 cloves garlic, crushed
6 tablespoon white wine (optional)
1/4 teaspoon nutmeg
1/3 teaspoon oregano
1 teaspoon salt
4 tablespoon basil leaves, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato paste (150 grams each) dissolved in 1 cup water
shredded mozzarella cheese to add in between layers and for topping

To cook the Tomato Meat sauce

1. Heat olive oil and butter.

2. Brown the garlic, add the onions and cook until soft.

3. Put in the ground beef, wine, and spice
saute meat

4. Allow to cook for a while then pour in the beef broth (1 cup) and tomato paste mixture.

5. Simmer gently until thick. A little flour may be needed to thicken the suace.
tomata_meat_sauce2.jpg

6. Set aside.

Prepare the pasta
lasagna box

1. Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”
boil pasta

2. Plunge in cold water.

3. Dry on Towel. Set aside.
lasagna pasta

Arrange in the pyrex dish

1. Grease a rectangular dish (around 10 inches x 7inches) with butter.

2. Pour 1/3 of bechamel sauce.

3. Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.
lasagna pasta

4. Repeat number 3. End with bechamel sauce on the top layer.
tomato meat sauce

5. Sprinkle with mozzarella cheese.
before baking

6. Bake 350 F until golden brown.

7. Let stand 5 to 10 minutes to set.

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Many thanks PinoyFoodBlog.com!

Homemade Lasagna

Photos Courtesy of Macheesmo

Homemade Lasagna | Macheesmo

Homemade Lasagna
Makes one 10×14 deep lasagna pan.

Homemade Pasta:
- 2 1/2 Cups all-purpose flour
- 2 large eggs
- 3 large egg yolks
- Pinch of salt

Sauce:
- 1 28 ounce can diced tomatoes
- 2 Cups strained tomatoes
- 1 large shallot, minced
- 2 cloves garlic, minced
- 4 Tablespoons butter
- 1/2 Cup red wine (just guess)
- 1 Teaspoon dried oregano
- 1 Teaspoon red pepper flakes (optional)
- 1/2 Teaspoon dried marjoram (optional)

Filling:
- 1 1/2 pounds ricotta cheese
- 2 bunches spinach
- 1 lemon, juice and zest

Other stuff:
- 1 pound fresh mozzarella
- Salt and pepper
- Fresh basil (optional)

Helpful Equipment:
- Pasta roller (manual or kitchenaid attachment). Or you can do it by hand but you won’t be able to get it as thin.
- Lasagna Pan (you can make this in a standard baking dish, you just won’t be able to build it as high)

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Many thanks | Macheesmo!

Lasagna in Béchamel Sauce | Panlasang Pinoy

Lasagna in Béchamel Sauce | Panlasang Pinoy: "Ingredients:

1 lb lasagna, soaked in water

1 cup romano cheese

1 1/2 cups mozarella cheese

Meat Sauce:

1 1/2 lb ground beef

3 tablespoons extra virgin olive oil

1 cup celery heart, minced

3/4 cups onions, minced

1/8 cup fresh basil, chopped

28 ounces crushed tomato

1 teaspoon salt

Bechamel Sauce:

1/4 cup butter

3 cups milk

5 tablespoons all purpose flour

1/2 teaspon salt

1/4 teaspoon nutmeg



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Many thanks to PanlasangPinoy.com!!!!

Lasagne alla Bolognese Recipe

Lasagne alla Bolognese Recipe - CHOW

Our version of this classic dish is straightforward and hearty, with layers of Ragu alla Bolognese and Béchamel Sauce.

Game plan: You can prepare this recipe a day ahead through step 3. Cover tightly with aluminum foil and refrigerate for up to 1 day; allow to come to room temperature before baking.
INGREDIENTS

* 10 cups Ragu alla Bolognese
* 1 (9-ounce) box no-boil lasagna noodles
* 12 ounces mild provolone cheese, very thinly sliced
* 4 cups Béchamel Sauce
* 1 cup finely grated Parmigiano-Reggiano cheese

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle. Spread 2 cups of the Bolognese sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
2. Construct the lasagne by layering 4 noodles over the sauce. Top with another 2 cups Bolognese sauce and spread it evenly to the edges of the dish; cover with 1/4 (3 ounces) of the sliced provolone cheese. Spread 1 cup of the béchamel sauce in a thin layer and top with 1/4 cup of the grated Parmigiano-Reggiano cheese.
3. Place the next layer of lasagna noodles perpendicular to the direction of the first layer and top with another layer of filling (using the same amounts of ingredients as above). Repeat 2 more times, being sure to place each layer of lasagna noodles perpendicular to the previous layer.
4. Cover the dish tightly with aluminum foil. Place on the center rack of the oven and bake for 40 minutes or until the cheese is melted and bubbling. Remove the foil and continue baking until the edges are brown and the noodles are completely tender, about 20 minutes more. Allow to stand for 20 to 30 minutes before slicing.


Many, many thanks to CHOW.com for this wonderful recipe!!!!

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