How to Make Perfect Lasagna

Lasagna.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Lasagna is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. Lasagna is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have lasagna using 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lasagna:

1. {Make ready of Ragu.
2. {Get 1 pkg of Italian sausage (5 or 6 links).
3. {Get 4 cloves of garlic, finely chopped.
4. {Make ready 1 tsp of red pepper flakes.
5. {Take 1/4 cup of tomato paste.
6. {Take 1/4 cup of dry white wine.
7. {Get 1 bottle (750 ml) of passata.
8. {Make ready of Bechamel.
9. {Make ready 3 tbsp of unsalted butter.
10. {Prepare 3 tbsp of all-purpose flour.
11. {Get 1 1/2 cup of whole milk.
12. {Prepare of Ground nutmeg.
13. {Take of Pesto.
14. {Make ready 2 cups of fresh basil leaves.
15. {Prepare 1 clove of garlic, peeled.
16. {Get 1/4 cup of pine nuts.
17. {Take of Juice of 1/2 lemon.
18. {Prepare of Extra virgin olive oil.
19. {Prepare of Assembly.
20. {Get 300 g of fresh mozzarella.
21. {Get 1 pkg of no-boil lasagne noodles.
22. {Get 1 bag of pre-washed baby spinach.
23. {Get 1 cup of grated parmesan.

Steps to make Lasagna:

1. Add a tiny splash of olive oil to a large, high-sided pan on medium-high heat. Peel the casings off the sausages and crumble them into the pan. Fry for about 5 minutes until they're browned but not fully cooked, then add the garlic and pepper flakes. Fry another 2 or 3 minutes. Make sure the garlic doesn't brown or burn..
2. Stir the tomato paste into the pan and let cook for 2 minutes. Deglaze with the wine. Once the wine's mostly cooked off, add the passata. Season with salt and several grinds of black pepper, then cover and turn the heat down to low. Let simmer for 30 minutes, then take the pan off the heat and set aside until assembly..
3. Melt the butter in a medium pot over medium-low heat. Add the flour and whisk for about 5 or 6 minutes until the roux is a light brown colour. Pour in the milk. The bechamel will seize; don't worry about it. Whisk until it smooths out and thickens a bit more than heavy cream. This will take about 10 minutes. Whisk in a small pinch of nutmeg and another of salt, then take the pot off the heat. Cover with cling film to prevent a skin forming. Make sure the plastic touches the surface..
4. Prep the fresh mozzarella by cutting it into 1/2 cm slices, then laying those on a paper-towel lined plate. Put a second layer of paper-towel on top, then a large pot on top of that to weight it down..
5. Put the basil leaves, garlic, pine nuts, and lemon juice in your food processor. Add a pinch of salt and a few tbsp extra virgin olive oil. Pulse a few times and check the consistency. Add more olive oil as needed, and continuing pulsing until you get a a smooth, slightly chunky sauce..
6. Preheat your oven to 350 F. Start assembly by smearing the bottom of an 18 x 24 cm baking dish with a bit of meat sauce. Lay noodles on top of that. Next, spread on more meat sauce, and cover that with a layer of spinach leaves. Pour some bechamel on top of that, then spread on another layer of noodles and repeat the sauce/spinach layers. Be sure you reserve enough meat sauce for the very top..
7. Once you lay in the last layer of noodles, spread your remaining meat sauce over the top. Sprinkle on the grated parmesan, and spread the mozzarella slices in a single layer around the dish. If you're using no-boil noodles as per the ingredients, pour in 3/4 cup of cold water around the pan for extra moisture. Cover tightly with foil and bake for 50 minutes..
8. Pull the lasagne out and remove the foil. Put it back in the oven for 10 to 15 minutes to become golden and get crispy edges. Let the lasagna rest for at least 15 minutes before cutting into it. Top the servings with dollops of the pesto..

So that is going to wrap it up for this exceptional food lasagna recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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