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| Name | Lasagna with Fresh Pasta - That Will Change Your Life | Christine Cushing |
| Video Uploader | Video From MyFavouriteFoods ChristineCushing |
| Upload Date | This Video Uploaded At 18-01-2019 16:29:46 |
| Video Discription | FULL RECIPE BELOW. More Delicious Italian food recipes: The Most Amazing Super Cheesy Lasagna: https://youtu.be/4-w2faVjKh8 How To Make Bolognese Sauce: https://youtu.be/2q0DY2PtMGs Homemade Fresh Pasta - Tagliatelle: https://youtu.be/H7KqJlRRlIg Sausage Pasta My Family Can't Get Enough Of: https://youtu.be/JywlN4cQ9Ac How to make Italian Bruschetta 3 ways: https://youtu.be/mIqZgJW7-qY How to Make Real Spaghetti Carbonara: https://youtu.be/9twZy61efxs How To Cook A Perfect Risotto: https://youtu.be/AS2u4v0sNNA Calzone Recipe: https://youtu.be/6-jU9p3oEqA Spaghetti & Meatballs: https://youtu.be/v2BPu9drOYg Spaghetti All 'Amatriciana: https://youtu.be/7RCwaQAvVhU Spaghetti Aglio E Olio: https://youtu.be/7w3nvU9b8nc Cacio e Pepe - Italian Mac and Cheese: https://youtu.be/ZhQFj05DW24 Gnocchi Like A Nonna: https://youtu.be/2T9RD1azisA Golden Risotto: https://youtu.be/tBVw3r4Hfpo Subscribe for more videos: https://goo.gl/wNqDQB RECIPE: LASAGNA WITH FRESH PASTA Meat Sauce: Watch - How To Make Bolognese Sauce: https://youtu.be/2q0DY2PtMGs for more in-depth instructions 2 Tbsp. olive oil (25 ml) 1 1/2 pounds lean ground beef (675 grams) 1 onion, finely diced 2 small carrots, finely diced 1 stalk celery, finely diced 2 bay leaves Several sprigs fresh thyme 2 cloves garlic, chopped ½ cup dry white wine (125 ml) ½ cup beef broth, optional (125 ml) 2 Tbsp. Tomato paste (25 ml) ½ cup good quality crushed tomatoes with juice (125 ml) optional ½ – ¾ cup full fat milk or 1/4 cup cream (175 ml)( Omit for lasagna as bechamel is creamy) Sea salt and freshly cracked black pepper Grated Parmigiano Reggiano cheese grated for garnish In a large skillet, heat olive oil on medium high and add beef. Brown until moisture has evaporated and meat has browned, about 20-25 minutes. Add the onion into centre and sauté 3 to 4 minutes or until soft. Add the remaining vegetables and sauté for 3 minutes just to soften. Deglaze with white wine, add the thyme sprigs, garlic, bay leaves, tomato paste and tomato, salt and pepper and bring to boil. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. Add some beef broth if sauce is too thick. Adjust seasoning. PASTA: 1 lb fresh tagliatelle or thick noodle (500 gm) pasta or package dried pasta In a food processor with dough blade to the flour, add the eggs and yolks pulse several times until dough begins to come together. Note: using more yolks will make a richer dough. If flour is visible, add a splash of water. Remove and knead to form a ball. Cover and let rest for 30 minutes . Roll out pasta. Cut dough into 12 pieces. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. You should end up with strips that are no more than 1/16 “ thick. Cut into thirds. Cook pasta in boiling salted water for about 2 min or until just until water comes back to a rapid boil. Immediately lay out on a well oil baking sheet to prevent them from sticking. Repeat with remaining pasta. Alternatively, plunge pasta into cold water to stop cooking and then oil to prevent from sticking. BECHAMEL SAUCE: Watch - Secrets to a Perfect Bechamel - White Sauce: https://youtu.be/Vsxbuh1s-g0 for more in-depth instructions Ingredients for bechamel: ¼ cup butter (60 gm ) ¼ cup + 1 Tbsp. flour (60 gm ) 4 cups milk (1 l) Pinch freshly grated nutmeg sea salt and freshly cracked black pepper ½ cup grated Parmigiano cheese (60ml), divided Oil, for baking dish In a medium saucepan on medium heat, melt butter. Add the flour and stir with wooden spoon until a paste forms. Cook out flour for a couple of minutes. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth. Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes. Add a pinch of nutmeg and season with salt and pepper to taste. Add Parmigiano cheese and stir. Preheat oven to 375 degrees F. Oil the bottom of a 13x 10x2 1/2-inch baking dish. Reserve a quarter of the béchamel sauce for the top layer. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and béchamel. Season well between each layer. Finish with a layer of pasta, the reserved béchamel sauce and extra Parmigiano cheese on the top layer to finish (you should have 6 layers of lasagna). Bake lasagna in middle of oven for about 35 to 40 minutes or until golden. Serves 8 Connect with Chef Christine on social media: Instagram: https://www.instagram.com/ccfearless/ Twitter: https://twitter.com/ccfearless Facebook: https://www.facebook.com/ChefChristin... Christine's Website: http://christinecushing.com/ Linkedin: https://www.linkedin.com/in/christine-cushing/ #lasagna #bolognesesauce rpU5-fTxadM |
| Category | Howto & Style |
| Tags | Christine Cushing | Lasagna with fresh pasta - That Will Change Your Life | Christine Cushing | Lasagna | Lasagne alla bolognese | Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen | pasticcio al forno | lasagne al ragu di carne | How to make Jamie’s Lasagne | Jamie Oliver | The Nearly Perfect Homemade Lasagna Guide | 100-Hour Lasagna | 4 Levels of Lasagna: Amateur to Food Scientist | Epicurious | The Most Amazing Lasagna | My Dad's amazing - Greek Lasagna | Christine Cushing |
