Usually, for the preparation of classical lasagna, Beshamel sauce or some other light sauce, for example, creamy, or cream cheese, is used, however, variations are possible, since the preparation of tasty food is an alive and developing art. Tell you how to make lasagna sauce, and what sauces to make this dish to use.
Recipe for tomato and meat sauce "Bolognese" for lasagna
Ingredients:
- beef low-fat - 250 g;
- pork lean - 250 g;
- onion - 0,5-1p .;
- carrots - 1 pc. medium size;
- tomatoes dense ripe red - 500 g;
- sweet red pepper - 2 pcs .;
- pepper red spicy fresh 0,5-1 pcs .;
- stalks of celery - 2-3 pcs .;
- olive oil - 3-4 tbsp. spoons;
- greens are different (basil, oregano, rosemary, parsley);
- garlic - 4-5 denticles;
- salt.
Preparation
Peel the chopped shallots finely, and grate the carrots on a medium grater. The stalks of celery are not too shallow. Remove stems and seeds of peppers. Beef and pork meat is cleaned from the films and we pass through a meat grinder with an average nozzle. Let's save the onions in a deep frying pan in olive oil. Add the carrots and fry for another 3-5 minutes. Then put the stuffing and fry, stirring with a spatula, for 5-8 minutes.
Tomatoes are blanched with boiling water, peeled and blended to a relative homogeneity along with celery, herbs, garlic, sweet and hot peppers.
Add this mixture to the frying pan. If you plan to fill this mixture with pasta (boiled pasta), then prune it, stirring with a spatula, for about 8-15 minutes. For the subsequent preparation of lasagne, it is better to quench it for a little longer, so that the mixture is thicker, then you can use a thick Bolognese sauce as a filling with the addition of ricotta (or other ingredients that impose sufficient density).
For the preparation of lasagna, you can use sour cream sauce, but it should be noted that this is already a purely Slavic variation.
Recipe for lasagna sauce with sour cream
Ingredients:
- natural sour cream - 250-300 ml;
- garlic - 3-5 denticles;
- white wine (Vermouth or Martini) - 30 ml;
- Ground nutmeg - to taste;
- white pepper powder;
- mustard ready any - 2 teaspoons;
- dried ginger;
- salt.
Preparation
Purified garlic is sold through a press and added to sour cream along with dry ground spices, mustard and wine. Brine and mix.
This sauce can be watered with lasagna (filling and surface) before baking.
Creamy lasagne sauce
Ingredients:
- cream milk natural - 250-300 ml (choose fat content yourself);
- wheat flour - 2-4 tbsp. spoons (the amount of flour regulates the density of the sauce);
- garlic - 3-5 denticles;
- wine pink or white (Vermouth or Martini) - 30 ml;
- nutmeg ground;
- dry spices;
- salt.
Preparation
Save the flour until light rudeness in a dry frying pan, stirring with a spatula. A little glass of cream and wine. Komochki should not be. Warm up, stirring, for 3-5 minutes, but not bringing to a boil. Add and add dry spices. Lightly cool. Purified garlic is sold through a press and also added to the sauce. We mix it.
Cheese and cream sauce for lasagna
Ingredients:
- cream natural milk - 250 ml;
- the cheese is hard grated (and can also be melted liquid) - 100-150 g;
- wine white or pink (Vermouth or Martini) - 30 ml;
- garlic - 2-4 cloves;
- nutmeg ground;
- pepper ground (different grades).
Preparation
Cream is mixed with wine and heated, but not boiled (you can use a water bath). Add the cheese, it must melt, not necessarily completely. Pour dry spices. Slightly cool and add pressed through garlic press. Stir, and you can go to the preparation of lasagna.
If you become more familiar with the Italian cuisine of different regions, you can independently invent different sauces for lasagna, following the traditions of this wonderful culinary culture.