Foolproof Classic Lasagna

Overview

When did I learn about lasagna? Perhaps like you, after reading the "Garfield" comic strip since childhood, you have developed a love for lasagna that you can't stop cutting and messing up. Even though it was a popular color comic at the time, no matter how much I looked at it, I still couldn't figure out what kind of sultry flavor it had that could make Garfield want to stop. So, whenever I see Garfield, I think of lasagna. When I see lasagna, I think of those colorful comics that I bought for me as rare items when I first came to Shanghai to visit my mother who was studying in the hospital. Well, yes, it was "Garfield". It was at that time that I met Shanghai - the city that gave me a family and happiness, the first page.

Tags

• staple food
• pasta
• home cooking
• foreign cuisine
• butter
• flour
• freshly ground black pepper
• ground beef (70% lean)
• lasagna sheet
• minced pork (50% lean)
• olive oil
• onions
• parmesan cheese
• parsley stems
• pit and pickled olives
• tomato puree
• canned tomatoes
• carrot
• milk
• salt

Ingredients

Steps

1. 1 Ingredients list: • LasagnaSheet (no-cook type recommended) • Canned peeled tomatoes • Tomato puree • Carrots • Parsley stems • Onions • Minced pork (50% lean) • Minced beef (70% lean) • Butter • Olive oil • Milk • Parmesan Cheese • Flour • Pit-pickled olives • Salt • Freshly ground black pepper

   

2. 2 Put the carrots, parsley stems, and onions into the Foodprocessor and pulse 10 times, 2 seconds each time. Or cut into fine pieces by hand.

   

3. 3 Add olive oil to the pan, add the chopped vegetables and stir-fry over medium heat until soft but not burnt.

   

4. 4 When the vegetables are soft and tender, add the minced meat, stir-fry in the center of the pot, and stir-fry together with the vegetables when they become cooked.

   

5. 5 Add canned tomatoes and tomato paste, stir-fry evenly.

   

6. 6 Then pour in the milk and simmer for a while, season with salt and black pepper.

   

7. 7 Make a simple Béchamel sauce in a separate pot. Add butter until it bubbles. Add a little flour and stir-fry until golden brown and fragrant. Pour in milk and let it boil for a while.

   

8. 8 Spread a layer of vegetables on the bottom of the baking pan, then a layer of Béchamel sauce, a layer of Parmesan Cheese and a layer of wide noodles (the edges of the two wide noodles can be stacked, fill a little sauce between the wide noodles to prevent sticking), then a layer of vegetables, a layer of Béchamel sauce, and a layer of Parmesan Cheese. Finally, top with a layer of vegetables + a thick layer of Parmesan Cheese. At this time the oven can be preheated to 200C.

   

9. 9 Wrap the baking sheet with tin foil and place it in the middle rack of the oven at 200C for 30 minutes. Then increase the temperature to 230C and remove the tin foil for 20 minutes (note that the cheese on the surface is slightly caramelized).

   

10. 10 Plate with pickled olives and enjoy.