Lasagne 意大利千层面

Lasagne 意大利千层面
【Lasagne 意大利千层面】

Lasagne 意大利千层面

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Cook 烹饪:110mins;Prep 准备:40mins
Nutrition per serving 营养成分
Kcalories 卡路里 147;Protein 蛋白质 38g;Carbohydrate 碳水化合物 31g;Fat 脂肪 19g;Saturated fat脱脂脂肪 9g;Fibre 纤维 0g;Salt 盐分 0.96g
Ingredients 食材 (Serves 6 六人份)
For the meat-sauce 肉汁的原料
1 tbsp olive oil 1汤匙橄榄油
1 onion, chopped 1个洋葱 , 切碎
2 medium carrots, diced 2跟胡萝卜 , 切丁
3 plump garlic cloves, finely chopped 3只蒜瓣 , 切碎
250 g lean rump steaks, trimmed of fat, thinly sliced, then very finely chopped 250克瘦臀部牛排 , 去肥肉 , 切薄片切成肉末
250 g lean minced pork 250克瘦猪肉
100 ml red wine 100毫升红酒
2 tbsp tomato purèe 2汤匙番茄酱
400 g can plum tomatoes 400g罐头番茄
tsp ground nutmeg, plus a pinch
handful basil leaves, torn 1汤匙肉豆蔻 , 加上少量香料
For the layers 意面层的原料
300g fresh spinach 300克新鲜蔬菜
1 egg 1个鸡蛋
250g tub ricotta 250克干奶酪
handful flat-leaf parsley,chopped 少许欧芹 , 切碎
6 wide sheets no pre-cook lasagne 6张宽意面(不要煮)
125g ball mozzarella,preferably buffalo,roughly chopped 125克白干酪 , 切碎
50g cherry tomatoes on the vine 50克小番茄
basil leaves and green salad leaves 香草料和绿沙拉叶
Method 做法
Make the meat sauce: heat oil in a large sautè pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purèe, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add O tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
肉汁:煎锅加热 , 倒入洋葱 , 微煎5分钟至金黄色 。 加入胡萝卜和大蒜 , 再炒2分钟 。 把牛肉和猪肉倒入翻炒 , 用勺搅拌 。 大火翻炒至肉色变暗 , 肉汁流出 。 加入红酒继续翻炒1到2分钟直至汁水收干 。 这时 , 倒入番茄酱 , 番茄以及2勺水 , 继续搅拌把番茄弄碎 。 表面撒上肉豆蔻和辣椒 , 焖煮1小时 , 并不时地搅拌 , 添加盐料和香草料 。 (肉汁最多可被冷却保藏一天)
While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
在焖煮肉汁的同时 , 开始准备意面层 。 大碗中放入菠菜 , 先用滚水后用冷水冲洗一下 , 沥干 。 打一个鸡蛋 , 混合干奶酪 , 欧芹 , 肉豆蔻和辣椒 。 把6张宽面浸在沸水中5分钟 , 之后沥干 。 预热烤箱(风扇200度或者上下火180度)
Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.

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