Lasagne Alla Bolognese

Name: Lasagne Alla Bolognese
Total time: 2700 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 24 Lasagne sheets; 800 gm Mutton mince; 2-3 tbsp Olive Oil; 1 tbsp Butter; 2-3 chopped Onions; 4-5 chopped Garlic; 1 bunch chopped Celery; 2 finely chopped Carrots; 1 tsp Black Pepper; 1 tsp White Pepper; 2 tsp Salt or to taste; 4-5 blanched and chopped Tomatoes; 1 cup heaped Tomato paste; 1 tsp Oregano; 1 tsp Italian seasoning; 4-5 tbsp chopped Coriander or Parsley; 2-3 cups Mozzarella Cheese; 200 gm Bocconcini Cheese (optional); 2 cups Bechamel sauce; 50 gm unsalted Butter; 30 gm All-purpose flour; 30 gm Parmesan; 500 ml Milk; 2 pinches freshly grated Nutmeg; 1/2 tsp Salt; 1/2 tsp Pepper

ZMA @zesty5

#cookpadindia
#Italian
Bolognese Sauce is a meat based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress Tagliatelle and to prepare Lasagne Alla Bolognese. In this sense it is more similar to the Neapolitan Ragu from the South of Italy than the Northern version of Bolognese. In this version of Lasagne Alla Bolognese, I have used Bocconcini Cheese as well just on the top layer as a lovely change. That's it. The rest of the recipe remains as closer to the authentic as possible. Lasagna Bolognese is typically made of 3 important ingredients, the Lasagna Noodles, Bolognese Sauce and Bechamel.

Bolognese is a sauce made with Tomatoes, Garlic and Onion with the addition of Carrot and Celery with a dash of some Milk. It may sound unusual but it adds a distinct flavour as well as richness to the sauce along with some sweetness too.
Bolognese sauce is famous all around the World but in Italy where it is known as Ragu. Only the foreigners know it as Bolognese because it so happened that during the World War 2, the American soldiers passed through the city of Bologna and tried this sauce. Hence it is known to others as the Bolognese sauce to this date.
It's a great one to try with any of the Pasta dish as well.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

Saved

Ingredients

40-45 minutes

7-8 servings

24Lasagne sheets
FOR THE SAUCE -
800 gmMutton mince
2-3 tbspOlive Oil
1 tbspButter
2-3chopped Onions
4-5chopped Garlic
1 bunchchopped Celery
2finely chopped Carrots
1 tspBlack Pepper
1 tspWhite Pepper
2 tspSalt or to taste
4-5blanched and chopped Tomatoes
1 cupheaped Tomato paste
1 tspOregano
1 tspItalian seasoning
4-5 tbspchopped Coriander or Parsley
2-3 cupsMozzarella Cheese
200 gmBocconcini Cheese (optional)
2 cupsBechamel sauce
FOR THE BECHAMEL SAUCE -
50 gmunsalted Butter
30 gmAll-purpose flour
30 gmParmesan
500 mlMilk
2 pinchesfreshly grated Nutmeg
1/2 tspSalt
1/2 tspPepper

Saved

Steps

40-45 minutes

1

For the sauce, heat oil in a cooking pot. Add chopped garlic and onions. Saute until translucent and light pink with most of the raw smell gone. To this add in the chopped celery and the carrots. Saute until done. Do it on a low heat.
2

Now add the lamb mince. Cook on a medium high by stirring it every now and then for about 7-8 minutes. Do not add water. The meat would release so much of water that it gets cooked in it's own juices. After about 10 minutes, add the blanched and pureed tomatoes along with the tomato paste.
3

Mix well and lower the heat. Cook for about an hour or so on a low with a lid on. Keep checking it in between so that it doesn't stick to the bottom of the pan or get burnt. Adjust salt and pepper just before taking it off the heat. That's it. It's all done. Also add generous amount of chopped coriander or parsley. Creamy and luscious sauce is all done.
4

For the bechamel sauce, heat butter in a pan on a low. Now add the flour and cook until the raw smell fades away and the flour gets roasted well. Now add hot milk little at a time whisking constantly so that there will be no lumps in the mix. Add the whole of the milk, salt, black pepper powder and nutmeg powder and keep stirring until it's semi thick and glossy.
5

Stir it continuously so that it won't stick to the bottom and no lumps should be there. You will notice it will become thicker and thicker as it cooks. Don't make it too thick because it gets thicker as it cools down.
6

Allow it to cool down completely then store it in an airtight container and keep it in the refrigerator for 5-7 days. Just make sure to use neat and clean spoon everytime.
7

Meanwhile boil Lasagne sheets with the other half of the quantity of salt mentioned. Boil them for 8 to10 minutes and drain. Preheat oven on 180°.
8

Now comes the assembling part. In a baking dish, add the cooked mince. Followed by a few sheets of lasagne preferably 4-5. You can do it depending upon the size of your dish. And finally top it up with both the cheese.
9

Follow this layering style and the top layer should be that of the Mince with a generous topping of Cheese. Sprinkle some Oregano and Italian seasoning and cover it up with a butter paper or an aluminium foil.
10

Bake for 25 minutes until the top looks golden in colour and smells heavenly. Cut into rectangles and serve piping hot directly from the oven to the plate to relish it's awesome flavour and texture.

Saved

Cooksnaps

Saved

ZMA @zesty5

on February 24, 2024 04:24

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.