Lasagna is basically made 3 in three parts , first lasagna pasta sheets. I like to use the kind that is oven ready and does not need to be boiled first. There are several brands, but I like Barilla.
Next, we us need a Bolognese sauce, about 700g for 4 servings. The bolognese sauce is the same sauce we use for spaghetti bolognese. Finally, the third part is white sauce or bechamel. I like to add cheese in bechamel sauce to make a cheese sauce.
Many people think lasagna is the hardest pasta dish to make but I will try to share my simplified, though 100% homemade.
Ingredients
4-6 Kepingan lasagna oven ready (No need to boil)
700g Sos Bolognese ( Please refer to the recipe Spaghetti Bolognese)
Cheese Sauce Ingredients
25g butter
25g of wheat flour
750ml (3 cups) fresh milk
100g of parmesan cheese (shredded)
3 keping cheese singles
1 teaspoons of salt / to taste
1/2 teaspoon of Aji Shio white pepper powder
Topping ingredients
100g Mozarella cheese
50g Parmesan cheese
Parsley
Sage
Thyme
Oregano
Method
- Melt 25g of butter. When it's melted , add on 25 g wheat flour.
- Cook until it starts turning yellow and set aside.
- Pour it 3 cups ( 750ml of fresh milk )
- Use a a medium heat, and heat the milk until it starts to thicken and froth a little on the edge of the pot.
- Then slowly add the mixture of butter and flour that we cooked earlier.
- Make sure everything is dissolved in milk. If you have an egg beater, you can use it so that the flour dissolves easily and the sauce does not clump.
Mix for 1-2 minutes. - When the mixture of flour and butter is well mixed with milk, add 100g of finely grated parmesan cheese. Stir until all the cheese is melted and dissolved.
- Add 3 pieces of cheese singles and stir until well combined.
- Add 1 teaspoon of salt or to taste, 1/2 teaspoon white pepper aji shio
- Stir until well combined. The cheese sauce is ready.
- Now it’s time for us to combine the lasagna ingredients that have been prepared for baking.
- Choose a suitable container for baking lasagna. Use a non-stick baking sheet to make it easy to remove the lasagna.
- Apply a little olive oil on the inner surface of the pan. Take a slice of lasagna pasta for us to start the first layer.
- Make sure the pasta pieces are exactly flat. The first layer is cheese sauce. Make sure the whole piece of lasagna pasta is covered in sauce especially in the corners. The part that does not touch the sauce will harden after baking.
- Then followed by a layer of bolognese sauce. The layer of bolognese sauce is usually thicker than the layer of white sauce.
- Now we start the second layer. If the lasagna pieces are not big enough , cut other pieces.
- Scrape with a serrated knife like this according to the required size, and break it so that the pieces are clean. Slices of lasagna pasta are very brittle and cannot be cut with scissors.
- Place the pieces you just cut. We repeat the layer of cheese sauce followed by bolognese sauce. Make at least 3 layers or 5 layers if possible.
- For the last layer, sprinkle with coarsely grated mozzarella cheese followed by grated parmesan cheese.
- Lasagna is ready to bake in an oven that has been preheated to temperature 180 degrees Celsius for 30 minutes.
- While we wait for our lasagna to cook, we can prepare the toppings. I like to use fresh herbs like parsley, sage, thyme dan oregano. Sprinkle with fresh herbs to add more fragrance and flavor to our lasagna.
- Now the lasagna is ready to be served. I like to eat straight from the tin after baking.
- But if you want lasagna that is more presentable, which shows the layers one by one. The secret is, let it cool after baking and store in the refrigerator for 3 hours or overnight. Lasagna will be easy to cut and can be reheated in your microwave.
