2024-01-26 19:44:35
Lasagna Bolognese or “Bolognese” is one of those foods that everyone loves, as this dish, originally from Italy, transcended borders and conquered the whole world.
The Origin of the Dish
The word “lasagna” comes from the sheet-shaped dough used to assemble the layers, while “Bolognese” originates from the city of Bologna, in the Emilia-Romagna region of Italy.
The history of lasagna begins in Ancient Rome as the Romans were known for making layers of pasta with fillings interspersed, very similar to what we have today, with the exception that they did not use tomatoes as this ingredient from the American continent only appeared in cuisine. European following discovery by Columbus.
The Versatility of Lasagna
Some recipes are sensationally adaptable to different types of palates and regional flavors, but few are like lasagna, which manages to please all tribes at the same time.
Recipe Suggestions
I, who love lasagna, have already shown you some gems, just look at how many types of lasagna I’ve made here, there’s vegan lasagna, lasagna with white sauce, lasagna with meat, lasagna with chicken, in short, there’s something for every taste:
My Bolognese Lasagna Recipe
Many people who start to venture into the kitchen think that making lasagna is very complicated, but it is super simple!
It’s as simple as making pasta, so once you have the sauce ready, the cold cuts and the pasta sheets, all that’s left is the assembly. So, the easiest way to make it is using the dough that says “direct to the oven” on the packaging, which you can find in every supermarket, you can find several brands.
Of course, you can (and should) make homemade pasta, natural sauce, add your personal touch, but the idea here is to show you how EASIER to do and from there you can leave it your way, so let’s write it down:
Ingredients:
1 small onion;
3 crushed or chopped garlic cloves;
500g of ground meat (duckling);
1 cabbage (chá) dried oregano;
1 col (dessert) salt;
black pepper to taste;
1 sachet of ready-made sauce;
2/3 cup (tea) of water;
3 tablespoons of green scent;
Lasagna pasta;
350g of alleged;
350g Mozzarella cheese;
Parmesan cheese to taste.
Start by preparing the sauce:
Saute the onion and garlic in olive oil, add the ground meat and when the blood “dries” add the oregano, salt and black pepper (to taste). Then add the tomato sauce, water and green chillies, mix just to heat up and you can now take it off the heat. The sauce has to be thinner because it will cook the pasta in the oven.
Assembling the Bolognese Lasagna (follow the order):
Sauce, pasta, sauce, ham, mozzarella, make as many layers as you can in your dish and finish with parmesan. Cover with aluminum foil and then place in the preheated oven at 200ºC for 30 minutes, remove the paper and return to the oven until the cheese on the topping browns (but be careful, this can take between 15 and 30 minutes).
Refractory size suggestion 18 x 28cm, serves 6 medium portions or 4 very large portions.
More Suggestions
If you are one of those who like video recipes, here you will find a delicious Skillet Lasagna, or a Corn and Bacon Lasagna and to top it off, a Chicken and Broccoli Lasagna
But if you want to see this Bolognese Lasagna recipe in great detail, just watch the video:
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#Bolognese #Lasagna #Panelaterapia
