Lasagne

Lasagne

I am a big fan of Italian cuisine... but as I always said, it's not easy to get the standard that suit my malay taste bud in an ordinary restaurant that has Italian food displayed in their menu. Put aside the pure Italiannies fine dine restaurant... they may serve the best Italian food but again I'm concern on the ingredient they used to prepare the food... I know that wine is commonly used in Italian food....and most of the restaurant hardly display the Halal sign... so as a muslim and a mother of five, what option do I have? I guess you know the answer... to do it yourself.. homemade...

I have wanted to bake this lasagne since years ago...but I don't have an oven..... so moment we moved to our new home, there are to baked base dishes that I have been repeatedly doing.... The Roast Chicken and Lasagne...

The above was baked in my oven.... and this  is how my oven look like...... a stand alone oven, you can bake 3 whole chicken at one go.... and it's just perfect.... I'm contended... syukur alhamdulillah... it was really a good investment.... I mean...it's worth to sacrifice my LV bag and bought this instead.....

Back to Lasagne Recipe

The basic main ingredients

Lasagne Sheets (I prefer Barilla) and you can get this from any Giant store.

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Ragu Sauce

In Italian cuisine, a ragù (pronounced [raˈɡuː]) is a meat-based sauce, which is commonly served with pasta.

(from Mr Wikipedia)

and what is in my Ragu Sauce (Red Sauce)

Onion

Mince Beef

Sliced Mushroom

Celery

Capsicum

Pasta Sauce

Tomato Soup

Italian Herbs

Salt and Pepper

and what more you need??

Roux

Roux /ˈruː/ (also rue or panada[1]) is a cooking mixture of wheat flour and fat (traditionally butter). It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.

(again from Mr Wikipedia)

Butter

Flour

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then use the Roux to make a

Bechamel sauce with cheese (White Sauce)

Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/;[1] French: [be.ʃa'mɛl]), also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).

(again from Mr Wikipedia)


it is made of ......

Roux (see above)

Milk

Parmesan Cheese

Mozarella Cheese

Herbs

Salt and Pepper

With the basic of these 2 sauces.... you have open an opportunity to create a variety of Italian dish... just play around with the ingredient for flavours. Example you can add chicken, mushroom, beef, lamb, salmon, prawn, seafood... name it....

and for lasagne... you just layered the sheets in your bakingware in the following order...start from red sauce, lasagne sheets, red sauce, bechamel sauce.... and repeat 3 to 4 times...

Now it's ready to be baked...

 

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I purposely posted different lasagne pictures that I made ..... they differ in size and thickness.... but they are all have same taste ..Awesome... aunthentic italian taste....and kids just love it....

To me... my lasagne should have these features

Moist

Well baked (Brownies)

Cheesy

Soft

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and guess what...with this oven...mean

my mini quiche is bacckkkkk