Saturday, December 30, 2006

Lasagna Bolognese

For 4 portions: 500gr. dried lasagna noodles, meat sauce, 300gr. grated mozzarella, 1/4 cup grated Parmesan cheese. Optional: smoked Gouda, béchamel with mushrooms.

Bring 5 l. of salty water to a rolling boil and boil the noodles for 10 minutes. Spread some meat sauce on the bottom of an 8-10-inch baking pan and arrange neatly 1 layer of noodles without overlapping. Spread some more meat sauce on top and sprinkle some mozzarella and Parmesan cheese. Arrange the second layer crosswise. Repeat until you run out of noodle (5 or 6 layers). Keep more cheese for the top of the lasagna. Pour 1/3 cup of water around the edges of the lasagna, cover with aluminum foil and bake for 30 minutes or until bubbly. Remove the foil for the last 5 minutes of cooking. Let the lasagna sit for 10 minutes at room temperature before cutting and serving.

Tip: While layering the Lasagna Bolognese, alternate the layers with meat sauce with layers of béchamel with mushrooms. Grate some smoked Gouda in the mozzarella for an added twist.

Lasagna BologneseRecipe courtesy of Chef George

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