PROVENZANO LASAGNA (WITH LAMB SAUCE & FRESH PASTA)
PROVENZANO LASAGNA (WITH LAMB SAUCE & FRESH PASTA)
START WITH "00" FLOUR
SET UP FLOUR WITH A SMALL CIRCULAR VOID
FOR THIS RECIPE I USE 400 gms OF FLOUR
YOU'LL WANT SOME SALT, EGGS AND EXTRA FLOUR
SO IT'S 1 EGG/100 GRAMS OF FLOUR, PINCH OF SALT, TABLESPOON OF OLIVE OIL
MIX IT UP AND FORM A BALL, REFRIGERATE FOR 30 MINUTES (MINIMUM)
ROLL OUT THE PASTA IN A PASTA MAKER, PROGRESSIVELY MAKING IT THINNER
YOU'LL NEED TO ROLL OUT SHEETS AND FLOUR GENEROUSLY
ONE ONION, CUP OF CELERY, CUP OF CARROTS - ALL DICED
TWO CANS SAN MARZANO TOMATOES, BASIL, TOMATO PASTE, 500 gms GROUND LAMB. OLIVE OIL
BROWN THE LAMB IN 2 TABLESPOONS OF OLIVE OIL
WHEN LAMB IS BROWN, ADD ONIONS, CARROTS, CELERY & 3 TABLESPOONS OF MINCED GARLIC
WHEN THE ONIONS ARE TRANSLUCENT, ADD TOMATOES, BASIL & 2 TABLESPOONS OF TOMATO PASTE - COOK FOR 25 MIN.
YOU'LL NEED SHREDDED MOZZARELLA
MORE OFTEN THAN NOT, INSTEAD OF Béchamel, I USE RICOTTA: EITHER ARE FINE
LAYER UP A LASAGNA: IN A BUTTERED PAN, START WITH A LAYER OF SAUCE
COVER BASE TOMATO LAYER WITH PASTA SHEET(S) AND ADD SAUCE, MOZZARELLA, Béchamel OR RICOTTA, GRATED PARMESEAN & REPEAT
WHEN YOU'RE OUT OF ROOM IN YOUR PAN, YOU'RE DONE
THIS IS WHAT EACH COMPLETED LAYER SHOULD LOOK LIKE
BAKE FOR 30 MIN @ 420° F
LET STAND FOR 7-10 MIN
ENJOY