How To Make Lasagna Pasta From Scratch

Lasagna is a favorite dish of many people and can be simple to do. Before you start making your lasagna, you must decide what type of lasagna that you enjoy doing. It's Lasagna Bolognese (meat sauce), vegetarian lasagna, mushrooms or seafood lasagna lasagna? You want to use dried pasta, fresh pasta, domestic production of imported pasta or pasta? fresh pasta can be purchased at your local Italian deli. The advantage of buying fresh pasta is that you can buy in large sheets, making it easier to assemble your lasagna. If you buy dry lasagna, do not forget to follow the cooking instructions on the package. If you buy fresh lasagna, it will cook for 1-2 minutes or not at all if you use a generous amount of sauce while driving your lasagna.

You can use your favorite sauce or house you can buy ready-made sauce on the market or their local Italian deli. Favorite is a mushroom sauce that has several varieties of mushrooms.

Other ingredients you need is at least a pound of cheese mozzarella, a pound of cheese ricotta and a little Parmesan. To make easy the ricotta spread over the dough, first make a béchamel (average cream sauce) and combine it with the ricotta. A cup of cream sauce made with 2 tablespoons of butter and flour and a glass of milk should be sufficient to match a ricotta cheese book. Season to taste with salt and white pepper.

After cooking the pasta and drain, put in plastic wrap, in a single layer so that the pieces do not stick together. Prepare lasagna oil pan by gently with a small amount of oil. For lasagne make sure you have the following items ready and all prepared first:

    Lasagna pan or oiled 9 x 12 baking dish
    Cooked pasta and lasagna separate
    A liter or more of your favorite sauce
    A pound or more shredded mozzarella
    Ricotta combined with a béchamel sauce
    Parmesan cheese

Assemble the lasagna as follows:

    Place one layer of dough lengthwise on a baking sheet.
    Spread a thin layer of ricotta mixture / béchamel on the ground.
    Add a thin layer of sauce and Parmesan cheese with a little sauce.
    Add a layer of mozzarella on it.
    Placing a layer of paste across mozzarella layer. (This will make it easier to cut and serve lasagna)
    Repeat layering as you did with the first layer of dough.
    Mozzarella should be the last item in your lasagna.

If you want, you can put the sauce only on the first and third layers, and mozzarella. The second layer, then it would only pasta and ricotta. Save any leftover sauce to serve alongside.

Once the lasagna is assembled, it can be refrigerated or frozen until needed or it can be cooked immediately. Frozen lasagna should be defrosted before cooking, but if you plan to cook it from frozen not put the last layer of mozzarella on top. Instead, cover with foil and place the dish on the middle shelf of the oven cold. Then turn the oven to 350 degrees. If you use a ceramic plate, placing it in a cold oven prevents breakage. Put a cold dish in a hot oven is going to shrink very quickly and break, thus destroying all their work to make lasagna and create a lot of confusion and potentially dangerous in the oven clean. Once the lasagna was thawed and is almost hot enough to serve, you can then add the top layer of mozzarella cheese.

Fresh lasagna should also be placed in a cold oven with frozen lasagna; fresh lasagna will be longer than the finished lasagna, but not as much as the frozen lasagna. Make sure your lasagna is hot and the cheese on top is melted and bubbly.

To serve, cut the lasagna into squares and remove with a spatula lasagna (short, squat spatula). Serve with extra sauce on the side and a green salad with Italian dressing and warm bread or garlic bread.

Lasagna can be simple to make and delicious to eat. Have fun!