Everyone loves lasagna, right? And of course it tastes best if you make it yourself. As with other types of pasta, the sauce plays a crucial role, so it must be spot on. I give you the recipe of my favorite lasagna. No béchamel sauce, but nice cheese.
Lasagna takes time, first to make the sauce and then it can go in the oven for a while. This recipe is not quick, but it is simple and super tasty. So make a large portion so that you can enjoy it again. I always make double, hence a recipe for four people instead of two as usual.
My lasagna
4
persons2
hoursIngredients
2 shallots, chopped
1 knife point chili flakes
1,5 tsp dried Italian herbs
300 gr half-and-half chopped
1 toe garlic, finely chopped
1,5 el tomato paste
125 ml Chianti (red wine)
1 tsp mustard
1 business suit or can of diced tomatoes
0,5 beef stock cube
1 splash Red wine vinegar
1 bay leaf
250 gr mascarpone, at room temperature
250 gr fresh lasagna sheets
250 gr chestnut mushrooms, sliced
1 zucchini, sliced
Taleggio, pecorino and parmesan, as much as you want
Chives, finely chopped into rings
Preparation
- Sprinkle the zucchini slices with salt and place in a colander, this will remove moisture, which will eventually make your lasagna slightly drier.
- Heat olive oil in a skillet or frying pan over medium heat.
- Fry the chopped shallots together with the chili flakes and dried Italian herbs.
- Add the minced meat and cook until most of the moisture has evaporated (turn regularly), this can take 15-20 minutes.
- Add the garlic, cook for a while.
- Add the tomato puree and fry for a while so that it deacidifies.
- Deglaze with the Chianti and let it cook until most of the wine has evaporated.
- Add the mustard and fry briefly, then add the diced tomatoes. Fill the empty can or pack halfway with water and add it to the sauce.
- Crumble half the cube of beef stock over the pan, pour a dash of red wine vinegar into the sauce and add the bay leaf. Bring to the boil and simmer on low heat for half an hour with the lid on the pan.
- Meanwhile, preheat the oven to 170°C.
- Remove the lid from the pan and let the sauce reduce slightly, remove the bay leaf, then remove the pan from the heat and let it cool for 5 minutes.
- Add the mascarpone by tablespoon and stir until it is dissolved in the sauce.
- Season with freshly ground black pepper and salt.
- Pat the zucchini dry with kitchen paper.
- Build the lasagna in a baking dish, start with a thin layer of sauce. Then I use the order 'pasta, chestnut mushrooms, zucchini, pasta' with a very thin layer of sauce between each layer. Finish with a layer of sauce.
- Finish the lasagna with some cheese. Start with the Taleggio, divide some cubes over the lasagna, then grate Parmesan cheese over it and then Pecorino. The Pecorino bakes nicely crispy, hence this order.
- Place the lasagna in the oven for 45 minutes, then keep your patience for another 10 minutes and then serve.
- Sprinkle the chopped chives over this.
- Buon appetito!
Tip
- heating up lasagna
Mocht je wat overhouden dan kun je dit laten afkoelen en vervolgens afgedekt in de koelkast bewaren. De volgende dag kun je het in de magnetron opwarmen maar ook in de oven. Dat laatste vind ik zelf het lekkerst. Dek af met aluminiumfolie en schuif de ovenschaal 45 minuten in een voorverwarmde oven (170°C).
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