Lasagna for a romantic dinner

Lasagna for a romantic dinner – a detailed recipe cooking. Photo of the dish: Нгок МинNgo Time: 3 hours. 50 minutes Difficulty: easy Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Lasagna

• 1 box (450 gr.) Lasagna paste
• Salt
• 4 tbsp. ricotta cheese
• 2 tbsp. l grated pecorino cheese
• 1/2 tbsp. grated parmesan cheese
• 350 gr grated mozzarella cheese (about 3 tbsp.)
• 2 large eggs
• 5 sprigs of fresh thyme, chop

Tomato sauce

• 800 gr. mashed canned tomatoes, preferably San marzano
• 1/2 tbsp. chopped pancetta cubes (about 60 gr.)
• 2 tbsp. l olive oil
• 1 large onion, diced
• Salt
• 2 cloves of garlic, mash with a knife blade and chop
• A pinch of red pepper flakes

Recipes with similar ingredients: lasagna paste, pancetta, sauce tomato, ricotta cheese, pecorino romano cheese, mozzarella cheese, pepper red cereal, thyme

Recipe preparation:

1. Make the sauce: in a large pan, sauté the pancetta on olive oil at medium temperature until golden brown, 4 – 5 min .; salt it. Add the onion and fry until soft and transparent, stirring frequently, 6 to 7 minutes. Add garlic and red pepper cereal and cook for another 2-3 minutes., stirring occasionally.
2. Pass the tomatoes through a mechanical mill (or puree in a food processor) and add to the pan. Pour in about 2.5 tbsp. water and salt well. Cook the sauce for 2-3 hours, periodically stirring. Try and adjust the seasoning if necessary.
3. Preheat the oven to 190 ° C.
4. Make lasagna: boil lasagna sheets in large pan with salted boiling water for 10 min. before al dente ready. Pour salt water into the bowl with ice. AND dip the paste into it to prevent cooking. Drain the water and lay the sheets on a linen towel to absorb.
5. In a bowl, put the whole ricotta and pecorino, half parmesan and mozzarella, mix the cheeses with eggs, thyme, and salt 2 tsp. salt. At the bottom of a mold measuring 22 by 32 cm. splash a tomato ladle sauce. Lay out the sheets of lasagna, and on each lay out the dining room spoon of cheese, go thrice. Top with sheets of lasagna, and pour in tomato sauce. Sprinkle the top of the lasagna with the remaining cheese mix.
6. Bake until the lasagna is crusty and the sauce begins bubble about 1 hour. Leave on for 10 minutes. under the foil, then serve with bolognese sauce.