Lasagna Recipe No Boil
by Editorial Staff
Lasagna is prepared not only on pre-cooked but also on “raw” pasta sheets. If they are not dried, but consumed in lasagna immediately, soft, from just made dough, this simplifies matters.
Ingredients
For the test:
- 400 g flour
- 40 ml milk
- 2 eggs
- 1 teaspoon salt
- 20-40 ml of water
For filling:
- 300 g chicken or pork, beef
- 2 zucchini
- 1 bell pepper
- 1 tomato
- 1 onion
- 1 tablespoon. tomato puree
- vegetable oil for frying
For the béchamel sauce:
- 400 ml cream or milk
- 40 g butter
- 40 g flour
- grated nutmeg
- pepper, salt to taste
- 50 g hard cheese or mozzarella, for sprinkling the top of the lasagna
Instructions
- Peel the courgettes, onions, peppers, and tomatoes and cut them into medium-sized cubes, about 1×1 cm. Fry in vegetable oil until soft. Add the tomato puree and about a glass of water, simmer until the ragout thickens (the liquid sauce should still remain at the bottom of the saucepan). Season with salt, pepper, stir, let cool. Also, cut the fillets into cubes and fry them separately in vegetable oil.
- Prepare bechamel. Melt butter in a frying pan, add flour. Heat milk or cream. While stirring, pour the warm milk into the flour and butter. Season with salt, pepper, add pepper and nutmeg, boil lightly (to the consistency of a pancake dough) and beat with a blender until smooth.
- Knead the dough with a mixer, stirrer, or manually. Sift the flour, make a depression in a hill of flour, drive the eggs into the depression, pour in water. Add salt. Knead the dough, gradually adding water, approximately as for dumplings, and knead for 5-7 minutes until elastic and homogeneous. Wrap the dough with cling film or place it in a bag so that it does not dry out and let stand for about 30 minutes.
- Roll out the dough in thin layers, no thicker than 1 mm. The easiest way is to roll out each next layer when the previous one is already laid out in the form and filled with filling. Divide the dough into as many equal parts as will be the size of the mold in which the lasagna will be baked. Blind the scraps and form as many sheets as possible.
- Grease a deep rectangular shape with oil. Put sheets of lasagna in it (one, if it covers the bottom or overlaps a little), put a thin layer of meat filling on the lasagne, pour abundantly with the béchamel sauce, cover the béchamel with a second layer of dough, put the vegetable stew on top, cover with dough, put the meat filling on top, water-white sauce, cover with dough again, put the vegetable stew on the dough. Repeat until you reach the top of the mold (3-4 layers are obtained). Cover the top layer with dough, cover with béchamel sauce, sprinkle with grated cheese.
- Bake in an oven preheated to 180 degrees until golden brown – this will take 40-60 minutes, depending on the number of layers in the lasagne and the height of the mold.
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