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Italian Mamma's Lasagna
Italian Mamma's Lasagna

Before you jump to Italian Mamma's Lasagna recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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Changing light bulbs is actually as good a spot get started on as any. This will go beyond the kitchen, nevertheless that is okay. You really need to upgrade your incandescent lights with energy-saver, compact fluorescent light bulbs. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep a great deal of bulbs out of the landfills, and that’s good. Along with different light bulbs, you need to learn to leave the lights off whenever they are not needed. The kitchen lights specifically tend to be left on the whole day, just because the family tends to spend a lot of time there. This additionally occurs in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and notice just how much electricity you can save.

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We hope you got insight from reading it, now let’s go back to italian mamma's lasagna recipe. To make italian mamma's lasagna you need 15 ingredients and 30 steps. Here is how you do that.

The ingredients needed to prepare Italian Mamma's Lasagna:
  1. Take 1/2 Finely chopped onions
  2. Use 1 Vegetable oil
  3. You need 400 grams Ground beef
  4. Get 200 ml Tomato purée
  5. Prepare 1 cube Soup stock cubes
  6. Prepare 1 Red wine
  7. Get 50 grams Butter
  8. You need 80 grams Flour (cake flour)
  9. Prepare 550 ml Milk
  10. You need 1/3 tsp Salt (for the Béchamel sauce)
  11. Provide 1 Nutmeg powder (for the Béchamel sauce)
  12. You need 1 pack Raw lasagna noodles (made from eggs)
  13. Provide 1 Salt (for boiling the pasta)
  14. You need 1 packages Cheese for melting (slice type)
  15. Prepare 1 Grated cheese
Steps to make Italian Mamma's Lasagna:
  1. Prepare to make the ragù sauce. Chop the onion and sauté with oil in a pot. Then, add the ground beef and cook until well done.
  2. Continue cooking until most of the liquid has evaporated.
  3. Add red wine to taste. If the surface looks dry while simmering, add a little water.
  4. Add the tomato purée and simmer for about an hour and a half. Last, dissolve the soup stock cube in the sauce and continue simmering until evenly blended.
  5. Then, let the sauce sit overnight.
  6. Don't let the ragù sauce get watery. (If you do, the lasagna will become sticky.)
  7. On the second day, boil some water to parboil the lasagna. Put the salt in the water at about the same time you boil the pasta.
  8. Like in the picture, when the water begins to boil, use the oven pan to parboil the pasta.
  9. Don't put the pasta in the pot, put it in the oven pan and pour the boiling water on top.
  10. Let sit for 3-4 minutes, then drain well.
  11. Begin heating the oven to 200°F Celsius.
  12. While the pasta is being prepared, make the Béchamel sauce. It's like white sauce.
  13. In a separate pot, melt some butter. Be careful not to let it burn.
  14. Add all the flour. Mix well at low heat, adjusting the temperature as needed.
  15. Switch to using a whisk, add the milk, and mix well. Keep stirring so that lumps do not form. This is an important step!
  16. Continue stirring over low heat. It will gradually thicken. Keep stirring until the sauce has thoroughly thickened. Be careful not to let it burn.
  17. Last, add 1/2 teaspoon of salt and the nutmeg to season. Please adjust the amount of salt to taste.
  18. Let's put together the lasagna. Put a small amount of the ragù sauce in the bottom of the pan. Put some butter (not listed in the ingredients) as well. Use a spoon to spread it out.
  19. Then, add a layer of lasagna noodles without leaving any gaps.
  20. It should look like this.
  21. Next, add a layer of Béchamel sauce. Don't make it too thick.
  22. Spread this out evenly with a knife, also without leaving any gaps.
  23. Then, add a layer of ragù sauce.
  24. Use a knife to spread it out.
  25. Now, use your hands to tear the sliced cheese into pieces and add them in a layer on top of the sauce. One level of cheese should use about 1/2~2 slices of cheese. Please adjust according to your taste.
  26. Next, sprinkle on some powdered cheese. This completes the first level. Next, make another level of lasagna using the same pattern.
  27. It will rise when baking, so leave some empty space in the top part of the pan as in the picture.
  28. Put Béchamel sauce, ragù sauce, sliced cheese, and powdered cheese on the very top layer to finish.
  29. Bake in an oven at 200°F Celsius for 15-20 minutes to finish.
  30. If you have a small oven, the top layer may burn. In this case, cover it with aluminum foil.

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