CookBrazil.com -- Hint: Meat sauce is better if the beef is ground twice. Do not overcook the noodles. You can use pre-cooked noodles. Follow packaging instructions.
You can buy B�chamel sauce ready to use in Italian stores. The sauce comes in little aseptic boxes made by Parmalat. The traditional B�chamel as created by Louis de B�chamel in France is prepared with melt butter, wheat flour and hot milk seasoned with basil, nutmeg and onions.
As this recipe makes 2 lasagnas, you can bake 1 immediately & freeze the second lasagna assembled for up to 3 mos.
PREPARE WHITE SAUCE: ** Go to SAUCE, Bechamel 101 for the ingredients for the sauce.
Place a sauce pan in medium heat. Melt the butter with the flour stirring well ** TO MAKE A ROUX ** . Add the nutmeg, salt and ground pepper, & bay leaves. Add the milk slowly while stirring the mixture with a wood spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.
Do not overcook as it can break the starch and thin your sauce.
Set the white sauce aside to assemble the lasagna. *** or use Bechamel Sauce in the box ***
PREPARE MEAT SAUCE:
Peel tomatoes, remove seeds and chop.
Brown ground beef in a large sauce pan over high heat with the vegetable oil, onion, garlic. Add the prepared tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside to assemble lasagna.
This recipe is enough for 2 pans of lasagna. Use two glass baking pan 8x8x2 inches (20x20x5cm). freeze the second lasagna assembled for up to 3 months.
Bring 4 qt (2L) of water to boil. Add 2 teaspoon of salt. Add four noodles at a time, cook uncovered until tender, but firm.
Make four layers of noodles. Meat sauce on the bottom; layer #1- noodles; put meat sauce, mozzarella and ham;
layer #2 -noodles, put only white sauce with ham; Layer #3 - noodles; put meat sauce, mozzarella and ham;
If your pan is big enough Layer #4 - noodles, meat sauce, mozzarella, ham .
Cover the lasagna with white sauce, grated parmesan and sprinkle oregano.
Preheat oven to 350 degrees F (180 Celcius). Bake lasagna until heated through or about 20 minutes.
Cover lasagna with aluminum foil during baking to avoid cheese over burn.
Throughout the years our website has been running, one of the most requested recipes was lasagna.
At first, we did not include this recipe in the website neither in the first edition of our cookbook. We thought this recipe did not classify as a traditional Brazilian food because it is more associated as being from Italy.
But here is the explanation we found for such success lasagna makes in Brazil.
First, is the white sauce. The Brazilian lasagna has a creamy white sauce made with cheese and nutmeg as one of its layers and topping.
The meat sauce is used in the lasagna not only as a topping, but as a layer too. For that, the meat sauce needs to have plenty of ground beef and less water.
Brazilian lasagna is served hot accompanied by white rice and red wine. The recipe you see below is the most traditional using the white sauce (also known as B?chamel or balsamella).
Then, We thought, the white sauce plays a major role in the success of the Brazilian lasagna, but It is not the major ingredient.
Many of our visitors who requested this recipe came from a pleasant trip to the city of S?o Paulo. S?o Paulo and the southern of Brazil are the regions most of the Italian immigrants are concentrated. We started to realize that they went through the same phenomenon that happen when you go to a live concert and have so much fun that you start to like the singer and buy his or her CD''s right after the concert.
With the lasagna, We concluded it is the same; although not a traditional food that comes to our mind when thinking about Brazil, it is the most frequent food present in the tables of S?o Paulo when people is having fun during a pleasant dinner in a trip to Brazil! Therefore, people want to replicate the lasagna back home as a way to remember the fun they had down in our country.
The lasagna should be pretty easy to replicate, just follow our recipe. But the fun you had?. Well We''re not quite sure.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 90mg||28 %|
|Sodium 698.2mg||24 %|
|Potassium 551.2mg||15 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.4g|
|Protein 29.6g||42 %|
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Calories per serving: 307
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