Lasagna ai Funghi Porcini
Lasagna al Ragu (with one stray mushroom)
2-in-1 Lasagna
Pasta for lasagna in the making
One good way not to forget a cooking lesson is to try it out on one's own quickly. I therefore set out to knead and roll out some dough for lasagna and squid ink tagliatelle this morning. Dinner this evening was therefore Fresh Lasagna with Cepe/Porcini Mushrooms.
Lasagna al Ragu (with one stray mushroom)
Actually it was Lasagna ai Funghi Porcini for the parents and Lasagna al ragu for the children. And I baked both in the same recipient.
2-in-1 Lasagna
There are 2 ways basically to cook lasagna using fresh pasta. The first and better way is to cook the pasta 30 seconds in salted boiling water, rinse it in a cold bath and dry it with kitchen towels; the second is to use it directly in making the lasagna (if it's thin enough). I took the easier way out this evening.
Pasta for lasagna in the making
The bechamel I prepared myself (40g butter, 40g flour and 500ml milk) and hors feu I stirred in grated parmesan cheese, salt and pepper for extra taste.
My lasagne is composed of a layer of bechamel followed by a layer of pasta, followed by a layer of the mushroom or meat filling, more bechamel, another layer of pasta and so on. The top-most layer was pasta and bechamel and some grated cheddar. 35 minutes in a hot oven pre-heated at 180°C.
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