Lasagna, like pizza, we associate with Italy. But the right to the authorship of this dish defend the British and Scandinavians. The first argument is the fact that a similar dish «loseyns» (sounds like "LAZ") was applied to the table for another King Richard II. They even provided as evidence stored in the British Museum, one of the first «Forme of Cury» cookbooks, which have this dish.
Italians jealously guard their culinary tradition and the Italian Embassy in London responded to this statement as follows: "No matter what the name of this old English dish, but it certainly was not of the lasagna, which makes we". Scandinavians no evidence is presented. But really, even in Viking times they had their meal bread cakes that resembles lasagna called «langkake».
First Italian lasagna recipe was found in an anonymous manuscript of the 14th century not far from Naples. BUT her biggest fan of our time is the animated obayashka - cat Garfield. We also offer you the pampered pet this simple and delicious dish.
Variations of this dish many: used meat, mushroom and vegetable toppings, a variety of cheeses. Today we have a simple and economical recipe for lasagna with Cheddar cheese, minced meat and bechamel sauce. The number of products designed for 6 portions.
Finished dry lasagne sheets - 375 g
Cheddar Cheese - 125 g
Ground beef - 750 grams
Onions - 1 sht.seldereya
Stewed tomatoes - 400 g
Tomato paste - 2 tbsp. l.
Sugar - 1 hour. l.
A stalk of celery - 2 pcs.
Butter - 60 g
Wheat flour - 3 tbsp. l.
Olive oil - 1 tbsp. l.
Provence herbs - 1 tbsp. l.
Milk - 750 ml.
PREPARATION Step by step
1. In hot olive oil fry minced meat. Add to it the tomatoes, Provençal herbs and sugar, bring to a boil and cook over low heat, covered for 20-25 minutes.
2. Separately, fry the chopped onion and celery, mix it with the minced meat.
3. Melt butter stirring at low heat, slowly add flour and brown within a few minutes. Gradually pour in the milk are not forgetting to stir until the mixture thickens. Then set fire to minimum and simmer the sauce on it for another 2 minutes. Bechamel ready.
4. Finished sheets of lasagna boil in plenty of boiling water until half, or as they say the Italians, the state of "al dente" ( "firm to the tooth"), carefully remove from pan and place on a wet clean towel.
5. Grease with butter a baking dish. Lay on the bottom 1/3 of meat sauce, place the top layer of sheets for lasagne, then 1/3 sauce bechamel layers repeat two more times. The topsheet sprinkle grated cheese.
6. Put lasagna in a preheated 180 degree oven for 20-25 minutes until golden brown.
7. Before serving let cool lasagne 10 minutes at room temperature. Enjoy your meal!
And if you suddenly want to know, what is the secret of the test for real Italian pizza, Take a look at our new column Cuisines of the world. You delicious weekend!
