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A classic, hearty Italian lasagna made with layers of rich, slow-simmered homemade meat sauce, creamy béchamel, and a blend of fresh mozzarella and Parmigiano-Reggiano. It's the ultimate comfort food with a perfect cheesy crust.
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Sauté onions, garlic, and meat; simmer with tomatoes, herbs, and water for 2 hours to make the meat sauce. → Whisk together butter, flour, and warm milk with salt and nutmeg to create a smooth béchamel sauce. → Layer the meat sauce, béchamel, noodles, and cheeses in a deep glass baking dish. → Cover with sprayed foil and bake at 375°F for 60 minutes. → Remove foil and broil for 5 minutes until the top is golden and bubbly.
Sauté onions, garlic, and meat; simmer with tomatoes, herbs, and water for 2 hours to make the meat sauce. → Whisk together butter, flour, and warm milk with salt and nutmeg to create a smooth béchamel sauce. → Layer the meat sauce, béchamel, noodles, and cheeses in a deep glass baking dish. → Cover with sprayed foil and bake at 375°F for 60 minutes. → Remove foil and broil for 5 minutes until the top is golden and bubbly.
A classic, hearty Italian lasagna made with layers of rich, slow-simmered homemade meat sauce, creamy béchamel, and a blend of fresh mozzarella and Parmigiano-Reggiano. It's the ultimate comfort food with a perfect cheesy crust.
Prepare the meat sauce: Slice the onions and mince the garlic. Sauté the onions in a pan, then add garlic and olive oil.
Add the ground meat to the pan and cook until it is beautifully caramelized.
Season the meat with salt, red chili powder, dried basil, dried oregano, and crushed black pepper. Mix well.
Add 3 cans of chopped tomatoes and 4 cups of water. Bring to a boil, then cover and simmer on low heat for 2 hours.
Make the Béchamel sauce: Melt butter in a pan, whisk in all-purpose flour, and gradually pour in the warm milk while stirring continuously.
Use a deep glass dish to ensure the lasagna cooks evenly and accommodates all layers.
Slow simmering the meat sauce for 2 hours is essential for developing a deep flavor profile.
The tomato and oil mixture at the bottom prevents the bottom layer of noodles from sticking to the pan.
Coat the bottom of the foil with non-stick cooking spray to prevent the melted cheese from sticking to it.
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