Lasagne Al Forno

下ごしらえ

材料

作り方

手順

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.

   約1 分

2. 2

   Add the finely diced yellow onion, carrot, and celery (mirepoix) to the pot and sauté, stirring occasionally, until the vegetables are softened and translucent, about 7 minutes.

   約7 分

   調理のヒント： Finely dicing the vegetables ensures they melt into the sauce, creating a smoother texture for the ragù.

3. 3

   Increase the heat to medium-high, add the ground beef to the vegetables, and cook, breaking it up with a wooden spoon, until it is thoroughly browned and no pink remains, approximately 8 minutes.

   約8 分

   調理のヒント： Browning the meat properly adds depth of flavor to the ragù. Do not overcrowd the pan; cook in batches if necessary.

4. 4

   Drain any excess fat from the pot, then pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Continue to simmer until the wine has almost completely evaporated, about 5 minutes.

   約5 分

   調理のヒント： Deglazing with wine adds a complex, rich flavor to the sauce and helps remove any flavorful fond from the bottom of the pan.

5. 5

   Stir in the crushed tomatoes, beef broth, bay leaf, 0.5 tsp salt, and 0.25 tsp black pepper. Bring the ragù to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 60 minutes, or up to 2 hours for a richer, more developed flavor, stirring occasionally to prevent sticking.

   約1 時間

   調理のヒント： The longer the ragù simmers, the more the flavors will meld and intensify, creating a truly authentic taste. If the sauce becomes too thick, add a splash more beef broth or water.

6. 6

   While the ragù simmers, prepare the béchamel sauce: Melt the unsalted butter in a medium saucepan over medium heat until it is fully liquefied and slightly foamy, about 2 minutes.

   約2 分

7. 7

   Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a pale roux. Ensure the roux does not brown, as this will change the color and flavor of the béchamel.

   約2 分

   調理のヒント： Cooking the flour sufficiently removes the raw flour taste. The roux should resemble wet sand.

8. 8

   Gradually whisk in the warmed whole milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Continue to whisk constantly over medium heat until the sauce thickens to a consistency that coats the back of a spoon, approximately 5-7 minutes.

   約7 分

   調理のヒント： Warming the milk beforehand helps prevent lumps and speeds up the thickening process. If lumps do form, pass the sauce through a fine-mesh sieve.

9. 9

   Remove the béchamel from the heat and stir in the nutmeg, 0.25 tsp salt, and 0.1 tsp black pepper. Taste and adjust seasoning if necessary, then set aside.

   約1 分

   調理のヒント： Nutmeg is a classic addition to béchamel for lasagne, adding a subtle warmth and depth.

10. 10

    Preheat your oven to 180°C (350°F) with a rack in the middle position.

    約10 分

11. 11

    To assemble the lasagne, spread a thin, even layer of béchamel sauce (about 1/4 cup) on the bottom of a 9x13 inch baking dish.

    約1 分

    調理のヒント： This initial layer of béchamel prevents the first layer of pasta from sticking and helps it cook evenly.

12. 12

    Arrange a single layer of lasagne noodles over the béchamel, breaking them to fit if necessary and overlapping slightly.

    約1 分

    調理のヒント： Use oven-ready lasagne noodles to save time, or boil traditional noodles al dente according to package directions before assembling.

13. 13

    Spread approximately one-third of the ragù evenly over the noodles, then top with a layer of béchamel sauce (about 1/2 cup) and a generous sprinkle of grated Parmesan cheese.

    約2 分

14. 14

    Repeat the layering process two more times: noodles, ragù, béchamel, and Parmesan. For the final layer, place noodles, then cover generously with the remaining béchamel sauce and a final, ample sprinkle of Parmesan cheese.

    約3 分

    調理のヒント： Ensure the top layer of béchamel completely covers the pasta to prevent it from drying out during baking.

15. 15

    Cover the baking dish loosely with aluminum foil, ensuring the foil does not touch the cheese layer to prevent sticking.

16. 16

    Bake the lasagne for 30 minutes. Then, carefully remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown, bubbly, and the edges are slightly crisp.

    約50 分

    調理のヒント： If the top begins to brown too quickly, loosely re-cover it with foil. The internal temperature should reach 74°C (165°F).

17. 17

    Remove the lasagne from the oven and let it rest on a wire rack for 10-15 minutes before slicing and serving.

    約15 分

    調理のヒント： Resting is crucial; it allows the layers to set and prevents the lasagne from collapsing when cut, ensuring neat, beautiful slices.