La Lasagna It is a very complete dish, widely accepted in all latitudes. Its origins date back to Renaissance Italy when it was prepared using layers or sheets of flour accompanied by any type of preferably roasted meat and the remains of various foods that were combined with tomatoes in sauce. It was not until the seventeenth century that lasagna began to be made and popularized with meat bolognese as it is known today. Such was the acceptance it received that it has become one of the Italian foods of greater international fame.
La classic lasagna and truly Italian is made from beef Bolognese and cheese or a cheese-based sauce. However, nowadays there have been countless variations according to personal tastes and preferences. In this sense, we can mention the preparation of the meat sauce using a mixture of beef and pork; It can also be made with chicken, vegetables, seafood, tuna or any fish.
It is a preparation that can be used as a first or second course. Lasagna generally pleases everyone and is a very complete dish, providing a sufficient portion of energy. It can be thought that its preparation is very laborious, but in reality it can be considered relatively simple to do.
Lasagna recipe
Ingredients
For the meat Bolognese sauce
- 500 g of ground meat (beef, pork or a mixture of both)
- 250 g of bell peppers or red bell peppers
- Carrots 2
- 6 cloves of garlic
- 150 g of onions
- 500 g red tomatoes
- 2 tablespoons of butter
- 2 tablespoons oregano
- 6 Bay leaves
- 100 ml of vegetable oil
- Salt and pepper to taste
- 4 cups of water
For the bechamel sauce
- 250 g all-purpose wheat flour
- 200 butter g
- 2 liters of whole milk
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Other ingredients
- 24 sheets of lasagna
- 250 g of Parmesan cheese
- 500 g mozzarella cheese (grated or sliced very thin)
- 3 liters of water
- 3 tablespoons of salt
Additional materials
- A medium pot
- A large pot
- A deep frying pan or cauldron
- Blender
- Rectangular baking tray, 25 cm high
Lasagna Preparation
Meat Bolognese Sauce
Wash and remove the crust from the carrots, garlic and onions. Wash and remove the seeds from the peppers and tomatoes. Cut these ingredients, except for the garlic, into large pieces and place in the blender with the water needed to mix. While the blender is mixing, add the garlic and oregano to ensure that they dissolve. Blend until everything is homogeneous.
In a medium saucepan place the previous mixture and add the meat, previously washed. Mix everything with the help of a wooden spoon until the meat is well incorporated into the sauce and avoid large lumps of meat.
Bring to high heat and add the rest of the ingredients: butter, vegetable oil, bay leaf, salt, pepper and the rest of the water not used when blending. Cook until it boils (approximately 50 minutes), lower the heat to medium, stirring periodically, Coconas until the sauce acquires a creamy consistency. Remove from the heat and reserve.
Bechamel sauce
Melt the crankpin in a deep frying pan or cauldron. Add the flour little by little, by tablespoons and mix as the flour is added. Once all the flour has been incorporated, slowly begin to add the milk, salt, pepper and nutmeg. Continue mixing so that lumps do not form. When boiling remove from heat and reserve.
Preparation of the lasagna sheets
In a large pot, place 3 liters of water with 3 tablespoons of salt, bring to the fire until it boils. At that moment the lasagna sheets are introduced, one by one so that they do not stick together, stirring them carefully with a wooden spoon without breaking them. After 10 minutes they are carefully removed from the water and placed on a cloth on a flat surface, one sheet separated from another. Repeat this procedure until all the slices are cooked.
Currently there are precooked lasagna sheets on the market that do not require the previous process; however, sometimes the final texture of the dish is not satisfactory. This drawback can be improved if the precocity sheets are briefly passed through boiling water, prior to final assembly.
Final assembly of the lasagna
Brush the bottom and sides of the baking sheet with oil. Place a small amount of the Bolognese meat sauce on the bottom. Cover it with sheets of lasagna, slightly overlapping the edges of the sheets so that they do not move.
Place the bechamel sauce on them, spreading it over the entire surface, add and spread the meat in the Bolognese sauce, add mozzarella cheese and a small amount of Parmesan cheese.
Continue layering several layers of lasagna sheets with the sauces and cheeses until the tray is full. Finish by covering the slices first with Bolognese meat and finally with plenty of béchamel sauce and enough mozzarella and Parmesan cheese to guarantee a good gratin.
Cover with aluminum foil and bake for 45 minutes at 150 ° C. Remove the aluminum foil and leave to bake for another 15 minutes to brown the surface. If you have a grill in the oven, leave only for 5 minutes.
Helpful tips
The lasagna when baked should have enough liquid so that the pasta sheets cook well; hence the importance of covering the tray with aluminum foil to avoid rapid evaporation. If it dries too much you can add a minimal amount of water,
If it is possible to do all the preparation the day before, let the preparation rest until the next day when it will be baked.
It is convenient to let the lasagna cool a little before cutting it, this prevents the layers from falling apart.
Nutritional contribution
Lasagna prepared according to the above instructions contains 24% protein, 42% carbohydrates, 33% fat and 3% fiber. A 200 g serving of lasagna provides 20 g of protein, 35 g of carbohydrates, 6 g of fat and 3 g of fiber. It is estimated that the amount of cholesterol reaches 14 mg per 100 g. The 200 g portion corresponds approximately to a 12 cm by 8 cm piece.
Being a complete food, lasagna is a source of vitamins. Among the essential vitamins are vitamin A, K and B9, in amounts calculated per house 100 g of 647 mg, 17,8 micrograms and 14 mg, respectively. In less quantity it contains vitamin C (1 mg).
This food is also a source of minerals, mainly known macrominerals. Among these, the following stand out, with values calculated per 100 g of lasagna: 445 mg of sodium, 170 mg of potassium, 150 mg of calcium, 140 mg of phosphorus and 14 mg of selenium.
Food properties
Lasagna has some health benefits, but at the same time, if eaten regularly, it can cause certain deterioration due to its high calorie, fat and sodium content; which is why it is advisable to prepare it for certain times due to the controversial effects of its nutrients.
The proteins it contains in a high proportion have an essential function for tissue repair, in preventing infections and promoting oxygenation of the blood.
Fiber is attributed the effect of reducing the risk of heart disease, but the high content of cholesterol and saturated fat, on the contrary, increases the chances of favoring the appearance of heart damage, adding to this the high sodium content that increases blood pressure.
Not everything is negative for this delicious and appetizing dish. Actually the minerals it contains produce positive effects.
Calcium and phosphorus act in a balanced way in the body and are involved in bone and dental metabolism. Calcium with potassium are essential for the intercellular exchange of microsubstances and in the electrical conduction necessary for proper cellular functioning in general and in particular at the level of neurons and cardiac cells. Selenium is attributed an effect on the thyroid, in the immunological area, giving protection against the action of antiviral products.
Vitamin A is an excellent antioxidant, maintains good vision, and is beneficial for the skin. Vitamin K is involved in blood clotting processes, which is important in preventing the formation of clots or thrombi in blood vessels. Vitamin B9, commonly known as folic acid, is essential for the better functioning of the digestive system, joints, skin, vision, hair and increases immune conditions.
