For our 18th wedding monthsary last June, I decided to cook something very special for my husband — Lasagna. But I wasn’t able to measure the ingredients of everything I put in so I decided to make it again. 🙂 I’m actually like my mom, we don’t measure our ingredients, we taste and add stuff to make it right — this is why blogging is not very easy for me. 🙂 I have to really jot down how much I put in and report it to y’all!
My husband loves pasta and you may be wondering why I’ve only started to make lasagna this year (or maybe you’re not wondering but I’ll tell you anyway!), it’s because I’ve always known it to be a tedious task! 😛 But however tedious this is, it really is worth all the hard work!
Anyway, this latest lasagna I made was delish! My husband and family really really liked it! I think I want to make it for Christmas or maybe this weekend!
I made two sauces; bolognese and bechamel. Our kitchen was a mess and my resident dishwasher was not pleased, however, after tasting the lasagna, he didn’t feel so bad! 😛
Here are the ingredients:
I cooked the bolognese first and here’s how I did it:
First, I got a big heavy pot, heated 2 tablespoons of olive oil and sauteed half a big onion (minced). When the onion was translucent, I added 3 minced garlic cloves.
When the garlic was cooked, I added the 500g minced beef and browned it.
After browning the beef, I added 1 bottle of 400g Barilla Bolognese. This is my Hong Kong version, in the Philippines I would not use this, I would just add another tomato sauce (preferably Hunts, not a fan of Del Monte (ang asim nun eh! 😦 ) and Earle’s Thuringer Bratwurst! 🙂
Then I added 410g of Leggo’s Tomato Puree (again, you can use tomato sauce, Hunts please! :)).
Like my mom, I would ensure that nothing goes to waste. I poured 3 tablespoons of water into the jar of Barilla, shook it and poured it into the pot – ensuring I got every bit!
Next, I put in 187ml of red wine, the reason why it’s “187” is because I bought a small bottle. Hahaha! We’re not wine drinkers.
Then, I added 1 beef bouillon cube to the pot – now, step back and let it simmer for at least 1 hour on low heat. I would come-by every 15 minutes just to give it a stir and make sure nothing is sticking to the bottom of the pot and to check whether it needs any more liquid. (If it did, I would add water, tomato paste and bits of beef bouillion.)
Add salt and pepper to taste. I added 1/4 teaspoon of salt.
Now, that’s done! 🙂
Let’s do the bechamel sauce. This is the first time I made it and actually liked it!
I heated a pan, melted 4 tablespoons of butter and added 1/2 cup of flour and whisked them together on low heat.
Next, I added 700ml of fresh milk gradually, stirring while adding the milk until it starts to boil and whisking the contents of the pan continuously until it reaches the consistency desired. Add nutmeg, salt and pepper to taste then turn off the heat.
See? That was easy! Now you’ve been in the kitchen for at least 1.5 hours! High-five! 🙂
Next, let’s assemble the lasagna. I would buy Barilla Lasagne that doesn’t need to be boiled. My mom gave me this 8″x8″ bakeware and I use it for so many things! Thanks mom! 🙂
First, I greased the bakeware then I placed lasagna to be the very bottom layer then topped that with bolognese sauce and then bechamel sauce. You could also place bits of butter between the bechamel sauce and lasagne (I saw this somewhere, can’t remember where!). I repeat this process until I get to the top which is usually 3 layers of lasagna+bolognese+bechamel.
Finally, I topped it with cheese and since we didn’t have mozzarella and/or parmesan anymore, we used cheddar cheese. I know, it’s not ideal! 😛
Cover it with foil and then bake for 30 minutes at 180C or 350F. I forgot to cover it with foil! Please don’t be like me!
Take it out from the oven and let it cool.
When you can’t wait any longer, get two flat kitchen turners. I know, you’re asking yourself: “WHAT?!”. Well, I didn’t know what it was called either! Hahaha! I searched for it on the web and found this. Go ahead, search for “kitchen turner”!:D Glad to have learned a new thing today! Haha!
OK, going back to the Lasagna because you are very hungry…cut a portion using the kitchen turner and use both turners to successfully get it out of the bakeware!
Congratulations! After cooking for about 2 hours, we did it! 🙂 Enjoy it like we did! 😀
(Overall Prep Time: 20 minutes | Cooking Time: about 2 hours)
(Preparation Time: 5 Minutes | Cooking Time: at least 1 hour)
- 2 Tbsp olive oil
- Half of a big onion or 1 medium onion, minced
- 3 cloves of garlic, minced
- 500g minced beef
- 1x400g bottle Barilla Bolognese (substitute with tomato sauce)
- 1x410g can Leggo’s tomato puree (substitute with tomato sauce)
- 3 Tbsp water (to get all remaining bits in the Barilla bottle)
- 187 ml Red wine
- 1 beef bouillon (also known as beef cube)
- 1/4 salt
- Salt and pepper to taste
- Heat olive oil in a dutch oven.
- Saute onion until translucent.
- Add garlic then saute for 1-2 minutes.
- Add minced beef and brown the beef.
- Add Barilla bolognese and tomato puree to the pot. Mix the contents of the pot.
- (Optional) Fill the Barilla bottle with 3 tablespoons of water to get all contents out of the bottle. Mix contents of the pot.
- Add red wine. Mix contents of the pot.
- Add beef bouillon and mix the contents of pot.
- Let it boil then simmer for at least 1 hour.
- Add salt and pepper to taste.
- Set aside.
(Preparation Time: 5 minutes | Cooking Time: about 15 minutes)
- 4 Tbsp butter
- 1/2 cup All purpose flour
- 700 ml fresh milk (add gradually!)
- Nutmeg to taste
- Salt to taste
- Pepper to taste
- Heat butter in a pan on low heat.
- Add 1/2 cup flour and whisk.
- Add milk gradually until you reach the consistency that you want, do not stop stirring.
- Do not let this reach a crazy boil, add nutmeg, salt and pepper to taste.
- Set aside.
(Preparation Time: 10 minutes | Cooking Time: 30 minutes)
- 8 sheets of Barilla Lasagne (for an 8″x8″ bakeware)
- Bolognese sauce (recipe above)
- Bechamel sauce (recipe above)
- 1/2 cup cheese
- Pre-heat oven at 180C or 350F.
- Grease the bakeware.
- Place two lasagne at the very bottom, ensuring that there are no gaps between them (so the sauces wouldn’t seep through.
- Top the lasagne with bolognese sauce.
- Top the bolognese sauce with bechamel sauce.
- Repeat the lasagne (3 pieces) +bolognese sauce+bechamel sauce process two more times.
- Finally, top the bechamel sauce with the cheese.
- Bake for 30 minutes.
Makes 6 servings