Italian
Learning Intention:- Learn how to construct a lasagna.
- Learn how to make a white (béchamel) sauce Success criteria- I can layer a lasagna correctly
- I can make a béchamel sauce from scratch LasagnaIngredients
1 Quantity Bolognese Sauce 1 tbl olive oil ½ brown onion, diced 2 cloves garlic, crushed 1/2 carrot, grated 1 stick of celery, diced 200g beef mince 1 tin (400g) diced tomatoes 1 tbl tomato paste 2 tbl tomato sauce Bechamel Sauce 40 g flour 40 g butter 500 ml milk 1/2 cup grated cheese Lasagne sheets Method Make bolognese sauce as per recipe- See Year 7:Italian Preheat oven to 180. While the bolognese sauce is simmering, heat butter in a saucepan over low heat. Add flour and mix until smooth. This is called a roux. Gradually add milk and gently bring to the boil, stirring until thick and smooth. Add most of the cheese and stir until melted. In the baking dish, place a sheet of pasta on the base and layer the meat sauce then the white sauce and then another sheet of lasagna. Repeat layers, finishing with a sheet of pasta then cover with white sauce. Scatter over the remaining cheese. Place in oven and bake for 20-30 minutes. |
LasagnaLasagna are wide, flat-shaped pasta, and possibly one of the oldest types of pasta.. The word "lasagne" and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
Lasagne originated in Italy, traditionally ascribed to the city of Naples, where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with bolognese and béchamel. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked. BechamelBéchamel sauce, also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the mother sauces of French cuisine and Italian cuisine.
Béchamel sauce has been used for centuries in Tuscan and Emilian cuisine and was imported in France by the cuisiners of Marie de' Medici second wife of King Henry IV of France. Béchamel is traditionally made by melting a quantity of butter, and adding an equal part of flour in order to make a roux, which is cooked under gentle heat while stirring with a whisk. As it is a white sauce, care needs to be taken not to brown the roux. Then heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth. The proportion of roux and milk determines the thickness of the sauce, typically one to three tablespoons each of flour and butter per cup of milk. One tablespoon each of butter and flour per cup of milk would result in a thin, easily pourable sauce. Two tablespoons of each would result in a medium thick sauce. Three tablespoons of each would be used for an extra thick sauce such as used to fill croquettes or as a soufflé base. Salt and white pepper are added and it is customary, in Italy, to add a pinch of nutmeg. |