Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lasagna. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Check Out Lasagna Pasta on eBay. Fill Your Cart With Color Today! Easy to Use We've got lasagne recipes to suit all tastes: Mary Berry's lasagna al forno recipe is the classic full-length version but she's also got a great quick lasagne recipe when you're short of time. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil.

Lasagna is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Lasagna is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook lasagna using 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lasagna:

1. Take Ragu
2. Prepare 1 pkg Italian sausage (5 or 6 links)
3. Make ready 4 cloves garlic, finely chopped
4. Take 1 tsp red pepper flakes
5. Get 1/4 cup tomato paste
6. Prepare 1/4 cup dry white wine
7. Get 1 bottle (750 ml) passata
8. Take Bechamel
9. Prepare 3 tbsp unsalted butter
10. Get 3 tbsp all-purpose flour
11. Prepare 1 1/2 cup whole milk
12. Make ready Ground nutmeg
13. Make ready Pesto
14. Take 2 cups fresh basil leaves
15. Make ready 1 clove garlic, peeled
16. Prepare 1/4 cup pine nuts
17. Make ready Juice of 1/2 lemon
18. Get Extra virgin olive oil
19. Get Assembly
20. Prepare 300 g fresh mozzarella
21. Prepare 1 pkg no-boil lasagne noodles
22. Get 1 bag pre-washed baby spinach
23. Make ready 1 cup grated parmesan

Find more lasagne recipes at BBC Good Food. Strip and finely chop the rosemary leaves and finely chop the bacon. To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid.

Instructions to make Lasagna:

1. Add a tiny splash of olive oil to a large, high-sided pan on medium-high heat. Peel the casings off the sausages and crumble them into the pan. Fry for about 5 minutes until they're browned but not fully cooked, then add the garlic and pepper flakes. Fry another 2 or 3 minutes. Make sure the garlic doesn't brown or burn.
2. Stir the tomato paste into the pan and let cook for 2 minutes. Deglaze with the wine. Once the wine's mostly cooked off, add the passata. Season with salt and several grinds of black pepper, then cover and turn the heat down to low. Let simmer for 30 minutes, then take the pan off the heat and set aside until assembly.
3. Melt the butter in a medium pot over medium-low heat. Add the flour and whisk for about 5 or 6 minutes until the roux is a light brown colour. Pour in the milk. The bechamel will seize; don't worry about it. Whisk until it smooths out and thickens a bit more than heavy cream. This will take about 10 minutes. Whisk in a small pinch of nutmeg and another of salt, then take the pot off the heat. Cover with cling film to prevent a skin forming. Make sure the plastic touches the surface.
4. Prep the fresh mozzarella by cutting it into 1/2 cm slices, then laying those on a paper-towel lined plate. Put a second layer of paper-towel on top, then a large pot on top of that to weight it down.
5. Put the basil leaves, garlic, pine nuts, and lemon juice in your food processor. Add a pinch of salt and a few tbsp extra virgin olive oil. Pulse a few times and check the consistency. Add more olive oil as needed, and continuing pulsing until you get a a smooth, slightly chunky sauce.
6. Preheat your oven to 350 F. Start assembly by smearing the bottom of an 18 x 24 cm baking dish with a bit of meat sauce. Lay noodles on top of that. Next, spread on more meat sauce, and cover that with a layer of spinach leaves. Pour some bechamel on top of that, then spread on another layer of noodles and repeat the sauce/spinach layers. Be sure you reserve enough meat sauce for the very top.
7. Once you lay in the last layer of noodles, spread your remaining meat sauce over the top. Sprinkle on the grated parmesan, and spread the mozzarella slices in a single layer around the dish. If you're using no-boil noodles as per the ingredients, pour in 3/4 cup of cold water around the pan for extra moisture. Cover tightly with foil and bake for 50 minutes.
8. Pull the lasagne out and remove the foil. Put it back in the oven for 10 to 15 minutes to become golden and get crispy edges. Let the lasagna rest for at least 15 minutes before cutting into it. Top the servings with dollops of the pesto.

To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month. To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon.

So that’s going to wrap this up with this special food lasagna recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!