Homemade Praktis! Resep LASAGNA KLASIK Ala Resto Italia: Kulit Bikin Sendiri.

Devina Hermawan April 30, 2021 Watch on YouTube ↗

Noodles & Pasta Quick & Easy Western sign in to save it

Classic Lasagna Recipe (yield: 2 pans)

Bahan

Saus bolognese:

Cheese sauce (bechamel):

Kulit lasagna:

Pelengkap:

Cara Membuat

Untuk lasagna, campurkan garam dan tepung lalu aduk rata
Pecahkan telur lalu beri air dan aduk rata, tuang perlahan ke dalam adonan tepung sambil terus diaduk menggunakan sumpit
Uleni adonan sebentar hingga permukaannya mulus, bungkus dengan plastik wrap dan diamkan 15-30 menit
Setelah 30 menit, pipihkan adonan menggunakan rolling pin kemudian lipat dan pipihkan lagi lalu gulung dan bungkus menggunakan plastik wrap kemudian diamkan 1-2 jam
Bagi adonan menjadi 8 bagian sama rata, taburi adonan menggunakan terigu dan pipihkan sedikit menggunakan rolling pin
Gunakan penggiling mie / pasta, giling masing-masing adonan dengan ketebalan no2, 4 dan 6 secara bertahap
Taburi setiap lembar lasagna dengan terigu, potong sesuai ukuran loyang yang akan digunakan
Untuk saus bolognese, panaskan minyak lalu tumis bawang bombai hingga kering dan masukkan wortel, seledri, dan bawang putih kemudian tumis hingga wangi
Masukkan daging ayam dan daging sapi kemudian tambahkan herbs dan masak hingga kecokelatan
Masukkan tomat kupas kaleng, pasta tomat, saus tomat, dan jus apel
Tuang kaldu sapi dan susu lalu masak hingga mengental
Untuk cheese sauce, panaskan Anchor Unsalted Butter hingga meleleh lalu masukkan terigu dan aduk rata
Masukkan pala bubuk dan susu sambil terus diaduk
Masukkan Anchor Culinary Cream, Mainland Tasty, Mainland Vintage parut, dan garam lalu aduk rata dan masak hingga mengental
Siapkan loyang atau wadah tahan panas, tuang saus bolognese, dan susun lasagna - bolognese – cheese sauce lalu ulangi step ini hingga 3-4 lapisan
Taburi bagian atas dengan Mainland Mild parut hingga rata
Panggang dengan suhu 200°C selama 40-50 menit
Sajikan dengan taburan parsley di atasnya

Ingredients

Bolognese Sauce:

Cheese Sauce (Bechamel):

Lasagna Sheet:

Others:

Steps

For the lasagna sheets, combine the salt and flour and mix well
Crack the eggs, add the water, and mix well, then slowly pour into the flour mixture while stirring continuously with chopsticks
Knead the dough briefly until smooth, wrap in plastic wrap, and rest for 15-30 minutes
After 30 minutes, flatten the dough with a rolling pin, fold and flatten it again, then roll it up, wrap in plastic wrap, and rest for 1-2 hours
Divide the dough evenly into 8 portions, dust with all-purpose flour, and flatten slightly with a rolling pin
Using a noodle / pasta machine, gradually roll each portion through thickness settings no. 2, 4, and 6
Dust each lasagna sheet with all-purpose flour and cut to fit the baking pan
For the Bolognese sauce, heat the oil and sauté the onion until dry, then add the carrot, celery, and garlic and sauté until fragrant
Add the chicken and beef, then add the herbs and cook until browned
Add the canned peeled tomatoes, tomato paste, tomato sauce, and apple juice
Pour in the beef stock and milk, then cook until thickened
For the cheese sauce, heat the Anchor Unsalted Butter until melted, then add the all-purpose flour and mix well
Add the nutmeg and milk while stirring continuously
Add the Anchor Culinary Cream, grated Mainland Tasty, grated Mainland Vintage, and salt, then mix well and cook until thickened
Prepare a baking pan or heatproof dish, pour in Bolognese sauce, and layer lasagna - Bolognese - cheese sauce; repeat until there are 3-4 layers
Sprinkle the top evenly with grated Mainland Mild
Bake at 200°C for 40-50 minutes
Serve sprinkled with parsley