Jackie Ang-Po

LASAGNA

 

LASAGNA
by Jackie Ang-Po

BOLOGNESE:
2 TBSP olive oil
400g ground beef
400g ground pork
200g chopped bacon
1/2cup chopped onion
1/4cup chopped celery
1/4cup chopped carrots
2tbsp chopped garlic
½cup white wine
900g crushed tomato
100g tomato paste
5pcs bay leaf
1/8cup fresh basil leaves
2tbsp Italian seasoning
White Sugar to taste
Salt to taste
Black pepper to taste

WHITE SAUCE:
1/2cup    all purpose flour
¼ cup    butter
6cups    Half and half
½tsp nutmeg
4 pcs cloves
1 large onion
300g Ricotta cheeses mix with bechamel
Salt to taste
Pepper to taste

PASTA:
1 box    Dried Lasagna
400g Ground Parmesan Cheese
½ cup    butter

PROCEDURE (Bolognese):
1) In a large saucepan add oil, bacon, onion, garlic, celery until soft.
2) Add ground beef and ground pork until brown;
3) remove excess fat;
4) add white wine, simmer ; add remaining ingredients; stir well. 5) Simmer slowly until the meat is tender.

PROCEDURE (White Sauce):
1)    In a small sauce pan over low heat place butter and flour; wait till butter and flour to turn to paste.
2)    Place onion with cloves
3)    Add half and half gradually as you mix
4)    Add ricotta cheese until melted;
5)    Add nutmeg, salt and pepper to taste.
6)    Let simmer until desired thickness is acquired.

PROCEDURE (PASTA)
1) COOK ACCORDING TO INSTRUCTIONS ON PACKAGE.

ASSEMBLY:
1)    Preheat oven at 375F.
2)    Spread a thin layer of oil in the base of your baking pan; add 1 layer of pasta as the base, then spread a layer of Bolognese then add a layer of the white sauce and top with a layer of parmesan cheese.
3)    Repeat the procedure from the layering of the pasta until the parmesan cheese until the baking dish is almost full.
4) Cover the dish with aluminum foil for the first 15 mins.
5)    Wait till top is golden brown.
6)    Take the dish out of the oven and cool.

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