SAVRSENO SOCNE DOMACE LAZANJE /HOMEMADE LASAGNA

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Priredite svojim ukućanima pravu gozbu i uživajte u raskošnom ukusu domaće lazanje. Lagana za napraviti, a izdašna i uvek dobro došla na svačijoj trpezi.

Sastojci:
Bolonjeze sos: 500 gr junećeg mlevenog mesa, 1 glavica crnog luka, 1 šargarepa, 3 kašike maslinovog ulja, 500 ml paradajz sosa (Podravka), 100 ml vode, 100 ml belog vina, so, biber, bosiljak i origano.
Bešamel sos: 50 gr maslaca, 50 gr brašna, 600 ml mleka, so, biber, malo muskantnog oraščića, 30 gr rendanog parmezana.
Ostalo:
300 gr kačkavalja (gauda)
pakovanje svežih kora za lazanje
Za bolonjeze sos iseckajte sitno šargarepu i crni luk pa propržite na malo maslinovog ulja. Dodajte mleveni juneći but, vodu, belo vino, začinite začinima i ostviti oko 30 minuta da se krčka u poklopljenoj posudi. Nakon toga skloniti poklopac i ostaviti da uvri višak tečnosti
Za bešamel sos rastopiti maslac u serpici pa upržiti brašno dok se ne razbiju sve grudvice i dok brašno ne počne da dobija braonkastu boju a zatim postepeno dodavati hladno mleko i kuvati dok sos ne počne da se zgušnjava. Na kraju dodati rendani parmezan. Bešamel sos treba da bude kremaste strukture (kao pavlaka za kuvanje) kako ne bi bio previše gust kada se prohladi i kada budete počeli da slažete lazanju.
Na dno posude (30x20cm) uvek stavite par kašika bolonjeze sosa kako se testenina ne bi zalepila za dno. Lazanja se slaže sledećim redosledom: kore - bolonjeze - bešamel - kačkavalj. Od ove mere sam složila 4 reda lazanje.
Lazanju pecite oko 30 minuta na temperaturi do 200 stepeni, pa je izvadite, prekrijte aluminijumskom folijom i pustite da odstoji 10-ak minuta kako bi lepo upila sos i bila kompaktna za serviranje.
Prijatno!

Make a real feast for you family and enjoy the rich taste of homemade lasagna. Easy to make yet generous and always welcome at the dinner table.

Ingredients:
Sauce Bolognese
500g ground beef
1 head of onion
1 carrot
3 tablespoons olive oil
500g tomato sauce
100ml water
100ml white wine
salt, pepper, oregano, and basil to taste
Bechamel Sauce
50g butter
50 g flour
600ml milk
salt, pepper, tiny bit nutmeg
30g finally shredded parmesan
and
300 gr gauda cheese
pak of fresh lasagna sheets

Finally chop carrot and onion and sauté on a teaspoon of olive oil. Add ground beef, white wine and all the spices and leave for 30 min to sauté in a covered dish on low heat. Then remove the lid and let the liquid vaporize.

Melt the butter in a saucepan and add flour. Make sure all the lumps are gone, and warm up the flour until slightly brown. Then slowly add cold milk and keep on warming up until the mixture starts thickening.
At the very end add parmesan.
This sauce has to be creamy so it doesn't get too thick when it cools down for serving.

At the bottom of the pan (30x20 cm)add few tablespoons of the sauce so the pasta does not stick to the bottom. Then start the layers: pasta, bolognese sauce, beshamel sauce, gauda cheese. And lasagna with bolognese-beshamel-cheese.
This recipe would make 4 layers.
Bake lasagnas for about 30 min in the oven at 200 C. Once done, take the pan out, cover with aluminum foil and let sit for 10min so it absorbs all the sauce.

Enjoy!
#lasagna #lazanje #homemade