LASAGNA! Creamy & anti gagal!

Luvita Ho December 1, 2021 Watch on YouTube ↗

ranked 14 of 203 in Noodles & Pasta

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Creamy Beef Lasagna

Bahan

Bechamel sauce:

Cara Membuat

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Beri tanda silang di bagian bawah tomat lalu rebus di air mendidih 30-40 detik sampai kulitnya mulai terkelupas.
Pindahkan tomat ke air dingin, kupas kulitnya, lalu cincang kasar.
Cincang halus bawang bombay dan bawang putih.
Potong wortel menjadi dadu kecil.
Panaskan olive oil di wajan, tumis bawang bombay sampai wangi lalu masukkan bawang putih.
Masukkan daging sapi cincang dan masak sampai berubah warna.
Masukkan wortel dan aduk rata.
Masukkan tomato paste, daun salam kering, oregano kering, dan tomat cincang tadi.
Tambahkan saus tomat dan aduk sampai rata.
Tuang air, bumbui dengan garam, lada, gula, dan chicken powder, lalu masak di api kecil sampai airnya menyusut.
Cek rasa dan sesuaikan garam serta gulanya, masak sampai sausnya kental lalu sisihkan.
Untuk saus bechamel, lelehkan mentega tawar di api kecil.
Masukkan tepung terigu dan masak sampai bau tepung mentahnya hilang, jangan sampai gosong.
Tuang susu cair sedikit demi sedikit sambil terus diaduk sampai licin dan mengental.
Bumbui dengan garam, lada, dan sedikit parutan pala.
Masukkan keju cheddar parut, aduk sampai leleh dan rata, lalu koreksi rasanya.
Rebus pasta lasagna dalam air mendidih yang diberi garam dan sedikit minyak sampai lentur, lalu angkat.
Susun lapisan pasta di dasar pinggan, lalu tuang saus daging dan ratakan.
Tuang saus bechamel sampai menutupi dagingnya dan taburi keju parmesan.
Ulangi lapisan sampai bahan habis dan tutup dengan lapisan pasta paling atas.
Taburi mozarella cheese yang banyak di atasnya dan sedikit rempah kering.
Panggang di oven yang sudah dipanaskan 180-190 derajat sekitar 30 menit sampai atasnya kecoklatan.

Ingredients

Bechamel sauce:

Steps

Steps were generated from the video narration. Watch the video if unsure.

Score a cross on the bottom of the tomatoes, then boil them for 30 to 40 seconds until the skins start to peel.
Move the tomatoes to cold water, peel off the skins, then chop them coarsely.
Finely chop the onion and garlic.
Cut the carrot into small dice.
Heat olive oil in a pan, saute the onion until fragrant, then add the garlic.
Add the minced beef and cook until it changes colour.
Add the carrot and stir to combine.
Add the tomato paste, dried bay leaves, dried oregano, and the chopped tomatoes.
Add the tomato sauce and stir until combined.
Pour in water, season with salt, pepper, sugar, and chicken powder, then simmer over low heat until the liquid reduces.
Taste and adjust the salt and sugar, cook until the sauce is thick, then set it aside.
For the bechamel, melt the unsalted butter over low heat.
Add the flour and cook until the raw flour smell disappears, without letting it brown.
Pour in the milk a little at a time while stirring constantly until smooth and thickened.
Season with salt, pepper, and a little grated nutmeg.
Add the grated cheddar, stir until melted and smooth, then adjust the seasoning.
Boil the lasagna sheets in salted water with a little oil until pliable, then drain.
Lay pasta sheets on the base of the dish, then spread over the meat sauce.
Pour over the bechamel until the meat is covered and sprinkle with parmesan.
Repeat the layers until the ingredients run out and finish with a pasta layer on top.
Cover the top generously with mozzarella cheese and a sprinkle of dried herbs.
Bake in a preheated oven at 180 to 190 degrees Celsius for about 30 minutes until the top is golden.