This is a recipe for Lasagna that serves as a special occasion dish. The recipe begins with a simple meat sauce made from ground beef, garlic, and onion. The cook does not wash the ground beef to avoid losing natural flavors and adding moisture. Instead, they recommend getting the beef from a reliable supplier. The meat sauce is cooked with salt, and the cook emphasizes seasoning by layers to achieve a tasty finished product.
Next, the cook prepares a Béchamel sauce, also known as white sauce, using butter, flour, and milk. They advise against using aluminum cookware, as it can cause the sauce to discolor. The cook also adds grated cheese to the Béchamel sauce, making it a Mornay sauce.
The meat sauce is then mixed with diced tomatoes, mushrooms, tomato paste, and seasonings. The cook adds grated Parmesan cheese to the sauce and emphasizes the importance of using high-quality cheese.
The Lasagna is assembled by layering the meat sauce, pasta, and Mornay sauce. The cook recommends adding cheese to every layer and using a spatula to ensure the top layer of Mornay sauce covers the entire dish.
The Lasagna is then baked in a turbo broiler at 175 degrees for 20 minutes or until the top layer of cheese turns golden brown. The cook advises against overbaking, as it can cause the inside to become dry.
The finished Lasagna is moist and flavorful, with a perfect balance of cheese and meat. The cook encourages viewers to try the recipe and share their own creations.
Here are the key facts extracted from the text:
1. The recipe is for a special pasta dish called Lasagna.
2. The dish requires 1 kilo of meat, specifically ground beef.
3. The ground beef does not need to be washed before use.
4. Washing the ground beef can wash away its natural flavors and add moisture, making the dish watery.
5. The recipe uses garlic and onion, which are sautéed in olive oil.
6. The dish requires salt, which is added at the beginning of cooking to season the meat.
7. The recipe uses a stainless steel pan to cook the milk, as aluminum can cause the milk to discolor.
8. The dish requires a white sauce, also known as Béchamel sauce, which is made with butter, flour, and milk.
9. The recipe uses grated parmesan cheese, which is added to the meat sauce.
10. Fresh oregano is added to the meat sauce for flavor.
11. The recipe uses diced tomatoes and tomato paste for added flavor.
12. The dish is assembled by layering the pasta, meat sauce, and white sauce.
13. The cheese serves as an adhesive to hold the layers together.
14. The dish is cooked in a turbo broiler at 175 degrees for 20 minutes, or until the cheese on top is golden brown.
15. The dish should not be overbaked, as this can cause the inside to dry out.
16. The recipe uses half a kilo of pasta per recipe.
17. The dish can be cooked in a small family size, making it an affordable and easy option.
18. The recipe uses nutmeg to enhance the flavor of the cream sauce.
19. The dish requires a bit of broth from the meat sauce to keep the pasta moist.
20. The recipe uses rock salt and black pepper for seasoning.
21. Crushed red pepper is optional for added spice.
22. Fresh basil and thyme can be used as alternatives to fresh oregano.
23. Dried herbs can be used if fresh herbs are not available, but in smaller quantities.
24. The dish should be baked until the top turns brown and the cheese melts, but not overbaked.