Good morning! My wife has a strong passion for Lasagne and Cannelloni, so it is almost mandatory for me to let you know one of the recipe I tried out in order to please her. Lasagne are also a great way to emty the fridge! Can you believe it?
The basics of the Lasagna are in reality just two: the thin pasta layers and the bechamel! All the filling is fully customizable with only a little attention on the pick of ingredients that taste good altogether.
I had quite an amount of carrots in my fridge so I used them paired with potatoes and bacon! The result has been definetely juicy!
Ingredients for 6 portions:
- 6 pasta sheets for lasagna
- 2 small potatoes (roughly 80 g)
- 300 g peeled carrots
- 150 g bacon
- 50 g butter
- 50 g slour
- 500 ml milk
- freshly ground black pepper
- 1 meat dice stock
- grated parmesan cheese to taste
- 150 g melting cheese to taste
- extra virgin olive oil
The recipe is seriously at everyone’s reach!
Let’s start preparing the bacon and the vegetables. First of all I would like to remind that the bacon used in Italy is usually a cold cut, covered in pepper and left seasoning for roughly a month. Using another type of meat is perfectly fine but it may cook differently from mine! We cut off the thick skin of the bacon and we cut it in thin stripes. We peel the carrots, cut them in 5 cm long slices and then in thin sticks. We peel the potatoes, we cut them in half and then in thin slices. We wash the potatoes in a bowl under running water till it becomes clear, this way we will take away the starch on the potatoes surface. We take a large casserole, similar to a wok, and we add 3 tablespoons of olive oil. We heat it up properly and then we add potatoes and bacon, sauteing for roughly 10 minutes in order to colour them. We add the carrots and let everything cook 5 more minutes. Finally a teaspoon of rosemary at the end and we drain any oil in excess.
In a small casserole we melt the butter. In the meantime we warm up the milk adding also the meat dice, black pepper and the grated nutmeg. When the butter is fully melt we add the flour and we mix it for 5 minutes creating what is called ROUX. We add the warm milk bit by bit while we stir continuously. We let it cook for 8 minutes till the desired consistence. We transfer everything in a glass bowl in order to cool the bechamel quicker.
To make this lasagna I used a pasta that did not need any precooking, mind to follow closely the pasta instructions to have the very best result! Now we take a baking pan and we add a thin layer of bechamel. Then it is the pasta turn, the veggies and bacon, parmesan and bechamel. We make as many layers as we can making sure to finish with a generous amount of parmesan cheese. In the filling I also used melting cheese like the mozzarella for pizzas, it is very good but add it to your taste.
We preheat the oven at 200° and we let it cook for 40 minutes in the lowest part of the oven. The reason is that we must care to let it colour on the surface during the whole cooking time or it will be too dry and crunchy and still raw inside.
We cut it in portions and serve hot!
The crunchy crust well balances the veggies and the soft cheese! My wife says:”You do not understand exactly what it is but it is so tasty!”
HOW MUCH IS IT? The pasta for the lasagna is naturally cheap in Italy and so it is cheap to make the bechamel. It is all up to the filling cost. In Italy this dish would cost roughly € 0.60 per person! It is cheap but surely an amazing value for money!