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Hello, young Padawan<\/p>\n
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I’ve been hiding something from you for almost a decade, an absolutely crazy culinary secret, but today I’m going to reveal it to you. It’s the best lasagna recipe in the universe, in all modesty, of course, you know me, lol. I’ve been making it for over 25 years, and I get asked for it almost every time I make it for new people.<\/p>\n
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Often imitated, never equaled, here’s your faithful servant’s lasagna recipe, and as always, chill.<\/p>\n
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Andiamo!<\/p>\n
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For 6 servings<\/em><\/p>\n <\/p>\n Tomato sauce<\/strong> <\/p>\n Meat<\/strong> <\/p>\n Bechamel<\/strong> <\/p>\n Dough<\/strong> <\/p>\n For \u201cstacking-grating\u201d <\/strong> <\/p>\n <\/p>\n <\/p>\n <\/p>\n For the tomato sauce\u00a0<\/strong><\/p>\n Cut the tomatoes into small cubes, and finely slice the onion and carrots (into mini cubes). Prepare the garlic cloves for the garlic press, or mince them very finely.<\/p>\n <\/p>\n Fry the onions and garlic with olive oil for 5 to 7 minutes, deglaze with white wine, and add the remaining ingredients\u2014the tomatoes, can of tomatoes, baby carrots, bouquet garni, and basil\u2014to a large saucepan. Season with salt and pepper, and cover.<\/p>\n <\/p>\n Simmer over low heat for about 1 hour.<\/p>\n Meanwhile, make the pastry…<\/p>\n <\/p>\n <\/p>\n For the lasagna dough\u00a0<\/strong><\/p>\n Place the flour and salt in a large bowl, with a tea towel underneath (to prevent it from slipping).<\/p>\n Make a well in the flour and crack the eggs into it.<\/p>\n <\/p>\n Knead with one hand. When the eggs begin to be absorbed, pour in the olive oil, knead again, and gradually add a few tablespoons of water as needed until the dough is firm but smooth (usually 4 to 6 tablespoons max, depending on the moisture content of your flour).<\/p>\n <\/p>\n Cover the dough with a damp tea towel and let it rest in a warm place, e.g., next to the cooking sauce (so the dough rises).<\/p>\n Meanwhile, make the bechamel sauce…<\/p>\n <\/p>\n <\/p>\n For the bechamel\u00a0<\/strong><\/p>\n In a saucepan, melt the butter over medium heat. Once melted, add the flour all at once and whisk to form a lump-free paste. Add the milk and stir over medium heat until thickened.<\/p>\n <\/p>\n Add salt, pepper, and nutmeg to taste. I recommend using a generous amount so that the lasagna is flavorful.<\/p>\n <\/p>\n Once you have the desired texture, remove from the heat, add the sour cream, stir, and let it rest.<\/p>\n Now prepare the ground beef…<\/p>\n <\/p>\n <\/p>\n For the meat\u00a0<\/strong><\/p>\n Pour it into a bowl with an egg yolk, parsley, salt, and pepper. <\/p>\n <\/p>\n Assembling the lasagna<\/strong><\/p>\n Roll out the dough very thinly and cut it into rectangles (depending on the dish).<\/p>\n <\/p>\n Remove the sauce from the heat (it’s normal if the sauce is runny; the dough will soak up), and add the ground beef.<\/p>\n <\/p>\n In a dish, place a layer of sauce, a rectangle of dough, a layer of bechamel, a little mozzarella, a little Gruy\u00e8re, a little Parmesan, then a rectangle of dough, a layer of sauce, then a rectangle of dough, then a layer of b\u00e9chamel and cheese as above, and so on until there are no more ingredients. <\/p>\n <\/p>\n <\/p>\n Place the dish in the “bottom 2\/3 of the oven” to prevent the cheese from burning.<\/p>\n Bake for 45 minutes to 1 hour, depending on your oven.<\/p>\n Let it rest for at least 20 minutes.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Cut the lasagna into cubes and arrange them on attractive plates, accompanied by a mesclun salad seasoned with olive oil, balsamic vinegar, salt, and pepper.<\/p>\n <\/p>\n You can pair this marvel with a Chianti Classico, a Beaujolais Village, or a lovely C\u00f4tes de Provence red, my favorite.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n And that’s it for today. All that’s left is to go shopping and invite some guests over to share this sublime lasagna.<\/p>\n <\/p>\n XO \ud83c\uddee\ud83c\uddf9<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Hello, young Padawan I’ve been hiding something from you for almost a decade, an absolutely crazy culinary secret, but today I’m going to reveal it to you. It’s the best lasagna recipe in the universe, in all modesty, of course, you know me, lol. I’ve been making it for over 25 years, and I get asked for it almost every time I make…<\/p>\n","protected":false},"author":3,"featured_media":14492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106],"tags":[],"class_list":["post-14503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dishes"],"_links":{"self":[{"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/posts\/14503","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/comments?post=14503"}],"version-history":[{"count":5,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/posts\/14503\/revisions"}],"predecessor-version":[{"id":14508,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/posts\/14503\/revisions\/14508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/media\/14492"}],"wp:attachment":[{"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/media?parent=14503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/categories?post=14503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chillbycaro.com\/en\/wp-json\/wp\/v2\/tags?post=14503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n28 oz ripe tomatoes
\n1 very large onion (or two small ones)
\n2 cloves of garlic
\n2 carrots
\n1 large bouquet garni (thyme, bay leaf)
\n1 handful basil (10-15 leaves, finely chopped, or a tablespoon of dried basil)
\n1 can of chopped tomatoes
\n2 tbsp olive oil
\n1 small glass of white wine (15cl)
\nSalt, Madagascar pepper<\/p>\n
\n28 oz of minced meat
\n1 egg yolk
\n1\/3 bunch parsley
\nSalt, Madagascar pepper<\/p>\n
\n2 large cups of skimmed milk
\n1\/3 cup of flour
\n3 tbsp of butter
\n1 tbsp of sour cream
\nNutmeg
\nSalt, pepper<\/p>\n
\n2 1\/4 cup of flour
\n2 eggs
\n1 tbsp olive oil
\n1 tsp salt
\n2 or 3 tbsp water<\/p>\n
\n1 large ball of mozzarella
\n1 small bag of Gruy\u00e8re cheese (2.5 oz)
\n1 small bag of Parmesan cheese (1.5 oz)<\/p>\nRecipe<\/h6>\n
\nMix and store covered in the refrigerator.<\/p>\n
\nImperative: always finish with a layer of sauce, then add the rest of the mozzarella, Gruy\u00e8re, and Parmesan.<\/p>\nPresentation<\/h6>\n
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