Today we had fabulous Lasagna for Dinner:)
We started the "Lasagna Preparation" in the afternoon and cooled the Lasagna in the fridge for the whole afternoon in order to get well-flavored and freshly baked Lasagna for dinner.
Starting with the Bolognese and the Ricotta:
Fry the grilled meat in the pot till medium-well, then add tomato sauce and peeled tomatoes, later add fresh chopped Parsley to stew the Blolgnese for at least half an hour.
Ricotta:
Tips: while cooking the Ricotta, be sure to keep steering it for 35-40 minutes. The steering method should include the action of pumping air in, to make it thick and creamy. Be careful of the stove flames, too much heat will burn the bottom of the Ricotta and therefore contain a burnt, slightly bitter taste.
Layering!!
Bolognese + Lasagna Noodles + Ricotta + Cheese
We have two different kinds of Lasagna forms (according to the top picture). By following the order, we managed to build three to four layers of lasagna each. By mixing Formaggio Parmigiano and Formaggio Mozzarella, we successfully created the best taste of cheese out of different textures.
Art Gallery:
Ingredients:
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