RESEP LASAGNA 2, MAKNYUSSS....

 
 Bahan Lasagna :

• 8 lembar pasta lasagna kering, rebus matang
• 150 gram keju mozzarella, parut
• 3 sendok makan keju parmesan

Bahan Saus :

• 2 sendok makan mentega tawar
• 200 gram bawang bombay, cincang halus
• 4 siung bawang putih, cincang halus
• 500 gram daging sapi giling
• 500 gram tomat merah rebus, kupas, cincang
• 150 gram wortel, potong dadu 1/2 cm
• 150 ml kaldu sapi
• 1 sendok makan pasta tomat
• 1 1/2 sendok teh garam
• 1 sendok makan gula pasir
• 1 sendok teh merica bubuk
• 1/2 sendok teh oregano kering
• 2 lembar daun bay

Bahan Saus Bechamel :

• 2 sendok makan mentega tawar
• 3 sendok makan tepung terigu serba guna
• 1 liter susu cair
• 1/4 sendok teh pala bubuk
• 1/4 sendok teh merica bubuk
• 1/2 sendok teh gula pasir
• 1/4 sendok teh merica bubuk
• 1 sendok teh garam
• 50 gram keju cheddar parut

Cara Membuat :

1. Saus : Panaskan mentega, tumis bawang hingga harum. Masukkan daging giling, masak hingga berubah warna. Masukkan semua sisa bahan. Aduk, masak hingga air habis. Angkat. Sisihkan.
2. Saus bechamel  : Panaskan mentega, masukkan terigu. Aduk rata. Tuangi susu sedikit demi sedikit hingga licin. Bubuhi pala, merica, gula pasir, garam, dan keju. Aduk rata. Angkat.
3. Susun berurutan dalam pinggan tahan panas: pasta, keju mozzarella, saus bechamel, dan saus bolognaise. Lakukan hal yang sama hingga terbentuk 3 lapisan. Taburi dengan sisa keju.
4. Panggang dalam oven panas suhu 200 derajat Celcius selama 40 menit hingga matang.
5. Potong-potong, sajikan hangat.

LASAGNA VERSI 2
INGREDIANT;
  For the meat
1 1/2 red onions, chopped
1 clove fresh garlic, minced
1 tablespoon basil, dried
1 tablespoon oregano, dried
2 1/2 pounds ground beef
6 ounces tomato paste
For the red sauce
3/4 red onion, chopped
1 clove fresh garlic, chopped
3/4 tablespoon anise seed
1/2 tablespoon red chili
1/2 cup red wine
4 ounces V-8 juice
2/3 cup fresh basil, chopped
3/8 cup fresh oregano, chopped
1/4 cup red wine vinegar
8 ounces canned crushed tomatoes
2 tablespoons sugar
For the cheese filling
16 ounces ricotta cheese
4 ounces grated Parmesan cheese
1/2 clove fresh garlic, minced
1/4 tablespoon black pepper
Salt, to taste
2 egg yolks
2 tablespoons fresh basil, chopped
1 cup spinach, chopped
For the noodles
1 tablespoon salt
1 tablespoon olive oil
1 pound lasagna noodles
For the lasagna
16 ounces mozzarella cheese, sliced
Preheat oven to 375 degrees.

For the meat: Saute onions, garlic, basil and oregano until onions are translucent. Add beef, cook until done. Add tomato paste.
For the sauce: Saute red onion, garlic, anise and red chili. Add wine, V-8, basil, oregano, red wine vinegar, crushed tomatoes and sugar. Simmer 30 minutes.
For the filling: In a large bowl, combine ricotta and Parmesan cheeses, garlic, pepper, salt, egg yolks, basil and spinach. Mix well.
For the noodles: Add salt and olive oil to a large pot of water. Bring water to a boil; add lasagna noodles. Cook until tender, but still al dente, or slightly firm to the bite.
To assemble lasagna: Place a thin layer of sauce on the bottom of a 13- by 9-inch pan. Add a layer of noodles, slightly overlapping them. With a spatula, add a layer of cheese mixture, then a layer of meat mixture, followed with a layer of sauce. Place a layer of mozzarella cheese slices on top of the red sauce. Repeat the layering process until pan is full, finishing with a layer of red sauce topped with mozzarella cheese.
Cover and bake for 45 minutes. Remove cover and bake 10 more minutes, or until cheese is golden brown.
Makes 8 to 10 servings.