Homemade lasagna from A to Z Ingredients: 250 g of - flour 50 g for manipulations - 2 - medium eggplant - 2 - medium zucchini - 2 - yellow onions - 6 pieces of - dried tomato - 3 teaspoons of - pesto - 2 - eggs - 500 g of - canned peeled tomatoes (large can) - 400 g of - minced meat - 1 ball of - mozzarella - 3 teaspoons of low-fat crème fraîche Condiments thyme, oregano, basil (fresh), olive oil, salt and pepper.
Utensils: 1 gratin dish - 1 wooden spoon - 1 frying pan - 1 kitchen knife - 1 blender - 1 lidcircle 1 Rolling pin rolling pins- 1 Oven ovens- 1 cutting board cutting boards- 1 pitter 1 kitchen scale scales- 1 dish-
Total time:
1h02
Preparation:
1 h -
Cooking:
2 min
Phase 1
You absolutely have to be organized but it's worth it.
Phase 2
Start with the lasagna dough:
Phase 3
Mix 250g flour, 2 eggs, 2 pinches of salt and 1 tablespoon of water. Knead everything and add more flour if it is too sticky. Make a ball out of it. Leave to rest for 1 hour.
Phase 4
Prepare the tomato sauce:
Phase 5
Brown a large, roughly cut onion in 2 tablespoons of olive oil. When it is translucent, add the can of tomatoes, crush them.
Phase 6
Salt, pepper + 1 teaspoon of dried oregano.
Phase 7
Leave ccook over medium heat for 15 min.
Phase 8
Cut the zucchini into thin slices, the eggplant into small cubes and the remaining onion into thin julienne strips.
Phase 9
Return to the tomato sauce to mix it. If it is too fluid, continue cooking over very low heat, otherwise let it cool.
Phase 10
In a pan, brown the zucchini in 2 tablespoons of olive oil, add 2 teaspoons of dried thyme, cover and cook over low heat (5 to 10 min).
Phase 11
In another pan: brown the diced eggplant with a little oil, salt and pepper. let cook for 10 min. Reserve on plates at the end of cooking.
Phase 12
Brown the onion in 1 tablespoon of olive oil and add the minced meat. Salt and pepper. When the meat is well cooked, add the crème fraîche and set aside.
Phase 13
Heat 3 liters of salted water.
Phase 14
Cut theball of dough into 4 equal pieces. Prepare 4 strips of dough to the size of your dish. Use a dough machine or a good old rolling pin! It has to be fine but not lace either otherwise the cooking ends badly! Flour your strips well.
Phase 15
Preheat your oven to 190/200°C (thermostat 6-7).
Phase 16
Precook the strips of pasta one by one, for 2 minutes each in boiling water.
Phase 17
Reserve the strips on a draining board.
Phase 18
Assemble the lasagna:
Phase 19
Precooked strip, layer of minced meat + third of tomato sauce.
Phase 20
Pre-cooked strip, layer of zucchini with thyme.
Phase 21
Pre-cooked strip, layer of eggplant sprinkled with dried tomatoes (optional).
Phase 22
Precooked strip, good layer of tomato sauce with slices of mozzarella.
Phase 23
Bake and enjoy with parmesan and chopped fresh basil.
Utensils: 1 gratin dish - 1 wooden spoon - 1 frying pan - 1 kitchen knife - 1 blender - 1 lidcircle 1 Rolling pin rolling pins- 1 Oven ovens- 1 cutting board cutting boards- 1 pitter 1 kitchen scale scales- 1 dish-
Total time:
1h02
Preparation:
1 h -
Cooking:
2 min
Phase 1
You absolutely have to be organized but it's worth it.
Phase 2
Start with the lasagna dough:
Phase 3
Mix 250g flour, 2 eggs, 2 pinches of salt and 1 tablespoon of water. Knead everything and add more flour if it is too sticky. Make a ball out of it. Leave to rest for 1 hour.
Phase 4
Prepare the tomato sauce:
Phase 5
Brown a large, roughly cut onion in 2 tablespoons of olive oil. When it is translucent, add the can of tomatoes, crush them.
Phase 6
Salt, pepper + 1 teaspoon of dried oregano.
Phase 7
Leave ccook over medium heat for 15 min.
Phase 8
Cut the zucchini into thin slices, the eggplant into small cubes and the remaining onion into thin julienne strips.
Phase 9
Return to the tomato sauce to mix it. If it is too fluid, continue cooking over very low heat, otherwise let it cool.
Phase 10
In a pan, brown the zucchini in 2 tablespoons of olive oil, add 2 teaspoons of dried thyme, cover and cook over low heat (5 to 10 min).
Phase 11
In another pan: brown the diced eggplant with a little oil, salt and pepper. let cook for 10 min. Reserve on plates at the end of cooking.
Phase 12
Brown the onion in 1 tablespoon of olive oil and add the minced meat. Salt and pepper. When the meat is well cooked, add the crème fraîche and set aside.
Phase 13
Heat 3 liters of salted water.
Phase 14
Cut theball of dough into 4 equal pieces. Prepare 4 strips of dough to the size of your dish. Use a dough machine or a good old rolling pin! It has to be fine but not lace either otherwise the cooking ends badly! Flour your strips well.
Phase 15
Preheat your oven to 190/200°C (thermostat 6-7).
Phase 16
Precook the strips of pasta one by one, for 2 minutes each in boiling water.
Phase 17
Reserve the strips on a draining board.
Phase 18
Assemble the lasagna:
Phase 19
Precooked strip, layer of minced meat + third of tomato sauce.
Phase 20
Pre-cooked strip, layer of zucchini with thyme.
Phase 21
Pre-cooked strip, layer of eggplant sprinkled with dried tomatoes (optional).
Phase 22
Precooked strip, good layer of tomato sauce with slices of mozzarella.
Phase 23
Bake and enjoy with parmesan and chopped fresh basil.