Lasagne: the swiss variation!
I call this version of the classic baked lasagna because I use only two local cheeses: a cheese sliced with Emmental and sbrinz to be grated.
But I guarantee that for the sauce I didn't steal the goats from Heidi's grandfather!
For the rest, these lasagna are, in respect of all possible variations in each kitchen, decidedly traditional.
The other day, having prepared a good supply of ragù it was worthwhile to indulge in the preparation of this classic of the Sunday table.
A nice steaming pan of lasagna on the table is always a party.
I prepared them that way.
Ingredients, for a cm dish 20x30:
|
dried lasagna |
pc. |
15 |
|
ragù (v. Note) |
cc |
1'000 |
|
sliced cheese |
g |
200 |
|
basil, leaves |
Ad Lib. |
|
|
extra virgin olive oil |
q.s. |
|
|
for the sauce |
||
|
salted butter |
g |
40 |
|
flour |
g |
40 |
|
milk |
cc |
500 |
|
salt, pepper and nutmeg |
q.s. |
|
|
eggs |
pc. |
1 |
Preparation:
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Make sure you have a good quantity of ragù ready (v. Note) and start preparing the bechamel, on the The fire or in the microwave.
Set aside the béchamel, cook the lasagne in salted boiling water a few at a time and for about two minutes.
Arrange them gradually on a cloth.
Slice the cheese thinly (or have it sliced in the shop).
Grease the bottom of the pan with a little olive oil and lay a first layer of lasagna.
Cover it with plenty of spoonfuls of meat sauce.
Break up some basil leaves, sprinkle them over the ragù and cover with some slices of cheese.
Place a new layer of lasagna on top.
Cover again, this time with ragù, basil and spoonfuls of béchamel.
Make a new layer of lasagna and garnish it with the same ingredients as the first layer.
Permanently cover.
Beat an egg (even if desired) and add it to the bechamel.
Complete with grated sbrinz and mix well.
Thoroughly distribute the béchamel enriched on the last layer of lasagna; possibly smooth well with a spatula.
Bake in a preheated static oven at 180 ° / 200 ° for 40 '/ 45', until the béchamel has formed a nice golden crust.
Remove from the oven and leave to cool for at least ten minutes.
Portioning ...
... and serve.
Lunch is on the table.
ADVICES AND NOTES:
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- Also prepare them in excess: those that advance, properly portioned, can be placed in sealed trays and stored in the freezer.
- Depending on whether these lasagna are served in small portions for a standing lunch, as a first course at the table or even as a main dish, the possible portions vary in quantity. Much then depends on the appetite of the individual.
- Ragù: use what you have available, if possible; having to prepare it at the last moment (so to speak) you can also use the simple one indicated in this lasagna recipe.
