meat / meso / liha

Lasagna Lasagna Lasagna!

Out of all the recipes we’ve shared with you during the last 6 months, this was the hardest one to put together. This lasagna recipe is something we have been working on and improving since we started cooking together, and as happy as we were with the result, there was still some part that could be even better. This time around, we got lucky.

We made pasta from scratch for Ravioli, and were left with a huge amount of unused pasta dough on a Sunday, which resulted in silky smooth, wavy, soft lasagna sheets. This was also our first time using fresh cheese, a classic Slavic ingredient used in myriad ways, instead of ricotta, making a tangy and more flavourful cheese sauce. In addition to Mutti pelati we love, we found that a combination with their canned cherry tomatoes leaves you with little pockets of surprise between the lasagna layers. This was the hardest recipe to put together, but only because choosing pictures and writing the recipe reminded us that we are out of the sweet, creamy, comforting lasagna. If you give this recipe a chance, there is no way you will be disappointed.

Lasagna always takes time, especially when using homemade pasta, but it’s also a perfect dinner party dish. You can make the dough a day ahead and let it rest in the fridge, wrapped well in plastic wrap. The lasagna itself can be made earlier as well, and you can just finish it off in the oven, leaving it to rest for 5-10 minutes before cutting into it. You can even reheat it on the next day, and we always try to have some leftovers to freeze for later. When rolling out the pasta sheets, don’t worry about the way they look too much. Layer them over each other to make sure the whole surface is covered with pasta, and you can leave the uneven sides for the curvy look after cooking.

lasagna-2

(makes 6 servings / za 6 osoba / 6 annosta)

  • 500 g pasta dough (or lasagna sheets)
  • 2 tbsp olive oil
  • 1 fresh sausage
  • 2 small onions
  • 4 garlic cloves
  • 1 tbsp tomato concentrate
  • 500 g minced pork and beef mix
  • 1 cup red wine
  • 1,5 can pelati
  • 1 can cherry tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 400 g fresh cheese (or ricotta)
  • 30 g parmesan, divided
  • 1 egg
  • small handful fresh basil
  • 250 g mozzarella
  • 500 g svježeg tijesta za tjesteninu ili listova lazanja
  • 2 žlice maslinovog ulja
  • 1 svježa kobasica
  • 2 mala luka
  • 4 režnja češnjaka
  • 1 žlica koncentrata rajčice
  • 500 g mješavine mljevene svinjetine i govedine
  • 1 šalica crnog vina
  • 1,5 konzerva pelata
  • 1 konzerva cherry rajčica
  • 1/2 žličice sušenog origana
  • 1/2 žličice sušenog bosiljka
  • 1/2 žličice sušenog timijana
  • 400 g svježeg sira
  • 30 g parmezana
  • 1 jaje
  • mali stručak svježeg bosiljka
  • 250 g mozzarelle
  • 500 g pasta taikinaa (tai lasagna levyjä)
  • 2 rkl oliiviöljyä
  • 1 tuore makkara
  • 2 pientä sipulia
  • 4 valkosipulinkynttä
  • 1 rkl tomaattitahnaa
  • 500 g jauhelihaa (porsaan- ja naudanlihan sekoitusta)
  • 1 lasi punaista viiniä
  • 1,5 purkki pelati tomaatteja
  • 1 purkki kirsikkatomaatteja
  • 1/2 tl oreganoa
  • 1/2 tl basilikaa
  • 1/2 tl timjamia
  • 400 g tuorejuustoa (esim. rahka tai ricotta juustoa)
  • 30 g parmesan juustoa
  • 1 kananmuna
  • pieni kourallinen tuore basilikaa
  • 250 g mozzarella juustoa

lasagna-3

  1. To make your own pasta, follow the detailed instructions in our Ravioli post, but keep the pasta a bit thicker (we used thickness 2 for lasagna, and 1 for ravioli). While the pasta dough is resting in the fridge, start making the sauce.
  2. Peel and chop the sausage into very small pieces. Dice the onion and mince the garlic.
  3. Heat the olive oil in a large skillet. Fry the sausage until browned, then remove from the pan.
  4. On medium heat, slowly sauté onions in the same pan. When they get soft or start to brown, add garlic and keep cooking for a few more minutes. Add tomato concentrate and give it a few minutes on the pan.
  5. Put in the minced meat and sauté until it begins to colour. Deglaze with red wine, add pelati, canned cherry tomatoes, fried sausage, dried herbs, salt and pepper. Bring to a boil and simmer for about an hour, until the sauce thickens and all the wonderful flavours blend together. Check and adjust seasoning until it tastes perfect.
  6. While the sauce is cooking, start rolling out the lasagna sheets.
  7. To make the cheese sauce, blend together fresh cheese, 20 g parmesan, egg and fresh basil. Chop the mozzarella into small pieces.
  8. When the sauce is ready, preheat the oven to 200 ºC and start assembling the lasagna.
  9. First, spread a small amount of the meat sauce on the bottom of your deep baking dish. Cover with fresh or dried pasta sheets, then a thin layer of cheese sauce and a small sprinkle of mozzarella pieces. Try to distribute the meat and cheese sauce evenly between layers, making sure to cover the edges of the pasta, and leaving half of the mozzarella for the top.
  10. Keep layering the lasagna in the same way, meat sauce – pasta – cheese sauce – mozzarella, until the top. Finish it with the mozzarella layer and sprinkle the leftover parmesan.
  11. Cover with alu foil and bake for 10 minutes, then uncovered for about 35 minutes, until the cheese on top gets bubbly and a fork goes easily through the layers.

lasagna

  1. Ako ste se odlučili za izradu domaće tjestenine, pratite detaljne upute u našem postu o Raviolima, ali razvaljajte tjesteninu malo deblje (mi smo koristili debljinu 2 za lazanje, 1 za raviole). Za vrijeme kad se tijesto nalazi u hladnjaku, počnite kuhati umak.
  2. Ogulite i sitno nasjeckajte kobasicu, luk i češnjak.
  3. U dubokoj tavi ugrijte ulje i na njemu popecite kobasicu. Izvadite kobasicu i ostavite po strani.
  4. Smanjite vatru i na srednjoj temperaturi dinstajte luk u masnoći koja je preostala nakon što ste izvadili kobasicu. Kad luk omekša ili počne mijenjati boju, dodajte češnjak na nekoliko minuta, pa zatim i koncentrat rajčice.
  5. U tavu dodajte mljeveno meso i pržite dok ne počne mijenjati boju. Ulijte vino, pelate, cherry rajčice, dodajte poprženu kobasicu, sušeno začinsko bilje, sol i papar. Kad umak zavrije, smanjite vatru i lagano krčkajte umak oko sat vremena, dok se ne zgusne i svi okusi se ne prožmu. Redovito kušajte i dodajte sol, papar i začine prema potrebi.
  6. Za vrijeme dok se umak krčka, razvaljajte tjesteninu. Pokušajte napraviti listove veličine koja odgovara vašoj tepsiji, ali nemojte se previše brinuti ako se listovi preklapaju. Slobodno ostavite i neravne rubove jer će oni dati vašoj tjestenini valoviti izgled tijekom kuhanja.
  7. Slijedeći korak je priprema umaka od sira. Izmiksajte svježi sir, 20 g parmezana, jaje i natrgani svježi bosiljak. Nasjeckajte mozzarellu na male komadiće.
  8. Kad je umak gotov i savršeno začinjen, zagrijte pećnicu na 200 ºC i počnite slagati slojeve lazanja.
  9. Najprije prekrijte dno tepsije tankim slojem mesnog umaka. Na njega posložite listove svježe ili sušene tjestenine, premažite ih tankim slojem umaka od sira i posipajte s malo mozzarelle. Pokušajte ravnomjerno rasporediti mesni i umak od sira između slojeva i pobrinite se da su i rubovi tjestenine prekriveni umakom. Ostavite polovicu mozzarelle za zadnji sloj.
  10. Nastavite slagati slojeve na isti način, mesni umak – tjestenina – umak od sira – mozzarella, dok vam ne ponestane sastojaka. Završite sa slojem mozzarelle i posipajte ostatkom parmezana.
  11. Prekrijte aluminijskom folijom i pecite 10 minuta. Nastavite peći nepokriveno oko 35 minuta, dok se sir ne rastopi i kroz tjesteninu možete lako proći viljuškom.

lasagna-5

  1. Jos haluat käyttää omaa pastataikinaa meidän ravioli reseptistä löytyy siihen selkeät ohjeet. Taikinan pitäisi kuitenkin olla hieman paksumpaa kun ravioli-taikina, eli pastakoneessa “paksuus” numero 2, ravioli-taikina oli numero 1. Kun taikina istuu jääkaapissa aloita lasagna-kastike.
  2. Kuori makkara ja leikkaa se pieniksi paloiksi. Pilko sipulit ja valkosipulinkynnet
  3. Kuumenna oliiviöljy pannussa ja paista makkarapalat nopeasti kunnes ruskettuneita. Poista sit pannulta ja laita odottelemaan lautaselle.
  4. Käyttäen samaa pannua, nyt keskilämmöllä, paista sipulit kunnes pehmeitä. Lisää sitten valkosipulit ja lopuksi paista tomaattitahna (tiivistettyä tahnaa) pari minuuttia.
  5. Seuraavaksi paista jauheliha kunnes se alkaa ruskestua. Lisää punaviiniä ja anna kiehua pari minuuttia. Lisää sitten pelati tomaatit, kirsikkatomaatit, yritit, suola ja pippuri. Anna kiehua miedolla lämmöllä tunnin verran kunnes kaikki mahtavat maut yhdistyy ja syntyy paksu kastike. Maista aina välillä ja korjaa mausteilla.
  6. Kun kastike kiehuu aloita lasagna levyjen tekeminen pastakoneella. Rulla taikina ja leikkaa hyvän kokoiset levyt.
  7. Valmistele juustokastike sekoittamalla 20 g parmesan juustoa, tuorejuusto, kananmuna ja tuoretta basilikaa. Leikkaa mozzarella juusto pieniksi paloiksi.
  8. Kun lihakastike on valmista lämmitä uuni 200 asteeseen ja aloita lasagnan kokoaminen.
  9. Ota syvä uuniastia ja levitä pohjalle ohut kerros lihakastiketta. Asettele tämän kerroksen päälle lasagna levyjä, joiden päälle tulee ensin juustokastiketta ja sitten lihakastiketta. Ripottele lihakastikkeen päälle pieni määrä mozzarella paloja. Jatka lasagnan kokamista näin, ensin levy, sitten juustokastike, ja sitten lihakastike. Viimeisien levyjen päälle tulee juustokastiketta, mozzarella paloja ja raastettua parmesan juustoa.
  10. Peitä uuniastia alufoliolla ja paista uunissa 10 min peitettynä. Ota alufolio pois päältä ja paista vielä 35 min kunnes juusto alkaa ruskettua ja haarukka menee helposti kaikkien lasagna kerroksien läpi.
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