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Master lasagna

Pasta140 minutes6-8 people350 calories
1/52/53/54/55/5 (3 votes)
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By Irene Arcas

Lasagna_maestra2

Are you many to eat at home? Or do you want to take advantage of and cook for several days and leave tuppers frozen? Well this is your recipe: master lasagna. Let's version the recipe of the classic lasagna adding something new to the filling. I assure you that you will never have tasted a richer lasagna than this one (at least it is what those who have tried it constantly repeat to me).

We are also going to use the Neapolitan sauce that we prepared the other day, which is perfect to accompany our dishes of pasta.

As a tip, I will tell you that it is interesting to leave the meat prepared the day before in order to advance. You can also prepare double the quantity and freeze half already prepared for another occasion.

You will see that the recipe is very long, but it does not take as long as it seems and, the best thing is that we it will spread a lot.

I owe this recipe to Blanca, my co-worker, thank you!

Master lasagna

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Exquisite lasagna with juicy minced meat, Neapolitan sauce, York ham and Manchego cheese, topped with cheese gratin. Ideal as a second course.

  • Irene Arcas
  • Recipe type: pasta
  • Calories: 350
  • Rations: 6-8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • precooked lasagna plates (the number will depend on the mold you use).
  • 600 gr of minced meat (I half beef half pork)
  • 50 gr of virgin olive oil
  • 150 gr of whiskey or any alcoholic drink you have (wine, cognac, rum ...)
  • Neapolitan sauce
  • Garlic salt (we can substitute garlic powder)
  • 1 cebolla great
  • Pepper
  • Sal Island
  • A few drops of tabasco
  • 200 gr of York ham
  • 200 gr of semi-cured Manchego cheese
  • Oregano
  • Shredded emmental type cheese or mix of cheeses that gratin well

For the light béchamel:

  • 800 gr of semi-skimmed milk
  • 25 gr of olive oil
  • 50 gr de harina
  • shawl
  • pepper
  • nutmeg

Preparation

  1. We cut the onion into quarters and put it in the thermomix. We shred 5 seconds, speed 5. We lower the remains of the lid and walls and add the oil. We program 5 minutes, varoma temperature, speed 1.

  2. Add the meat, a generous sprinkle of garlic salt, salt and pepper. We let cook 15 minutes, varoma temperature, speed 1, left turn.

  3. We add the whiskey or alcoholic beverage that you have at home and let it cook for 3 minutes, varoma temperature, speed 1, left turn, no beaker.

  4. Add the Neapolitan sauce and oregano and cook for 5 minutes, varoma temperature, speed 1, left turn, now if we put the cup.

  5. We remove the meat and reserve.

  6. With a clean glass we are going to prepare the bechamel. We add the oil and heat 3 minutes, speed 1, varoma temperature. Add the flour and fry 3 minutes, speed 1, varoma temperature.

  7. Add the milk, salt, pepper and nutmeg. We cook 9 minutes, speed 4, temperature 90º.

  8. We reserve inside the glass. When we go to use it we will see that a solidified layer has remained on the surface. We shred a few seconds at speed 4 and we will have it ready to use.

  9. It should be a very light béchamel.

  10. We preheat the oven to 180º.

  11. Boil the lasagna pasta in hot water until it becomes slightly soft. As it is already pre-cooked, it does not need to be cooked much. We booked.

  12. We place a layer of bechamel at the base of the mold. Then the lasagna plates. A layer of meat, a few slices of ham and a few slices of cheese. We repeat the operation (without béchamel): plates + meat + ham + cheese. We finish with a layer of plates, cover with bechamel and sprinkle with a lot of grated cheese.

  13. Cook in the oven for about 20-25 minutes at 180º until we see the bottom of the lasagna bubbling and the cheese on the surface. Then we turn on the grill and brown on the surface.

Notes

You can freeze the lasagna already made when it has cooled down.

Lasagna_maestra

Equivalences with TM21

table of equivalences Sepia a la mallorquina

More information -  classic lasagna, Neapolitan sauce


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  1.   Maria said
    ago 10 years

    Hi, how much Neapolitan sauce should I put in?

    Reply to Maria
  2.   Irene Arcas said
    ago 10 years

    Hello Maria, although it goes to taste, I think 300g is fine. You will tell us how are you !! Thanks for following us.

    Reply to Irene Arcas
    1.    Maria said
      ago 10 years

      Thank you very much!
      Well, it will be great, for sure! I have been printing and making your recipes for a long time, a success. I even take them on vacation!
      All the best

      Reply to Maria