Lasagna is from Italy, but this recipe adapts it for Indonesian tastes.
- 1 clove garlic minced
- material:
- 1 pack of lasagna (225gr) boiled, flush with cold water (i usually add salt and little amo
- dough meat:
- 250 grams of meat chopped
- 300 g tomatoes chopped
- 75 grams tomato paste
- 1 1 / 2 pcs onions finely chopped
- 1 oregano basil, salt, sugar, pepper powder -> according to taste
- 1 margarine for frying dough
- batter white sauce:
- 25 g margarine
- 25 gr flour
- 250 cc of milk
- 75 g cheddar cheese grated
- 1 salt pepper, grated nutmeg -> according to taste
- Carbohydrate 3.4842 g
- Cholesterol 19.6875 mg
- Fat 11.39875 g
- Fiber 0.915750035047531 g
- Protein 5.4327 g
- Saturated Fat 5.0201675 g
- Serving Size 1 1 Serving (101g)
- Sodium 218.0105 mg
- Sugar 2.56844996495247 g
- Trans Fat 0.591195000000001 g
- Calories 135 calories
Step-by-step
- Dough meat: garlic and saute onion with margarine until wilted, enter chopped meat, stirring. Add the tomatoes, tomato paste, oregano, basil, salt, pepper powder and sugar. Cook until thick, set aside (like we make bolognaise spaghetti sauce)
- Batter white sauce: melt the margarine, put flour, then milk little by little while you're stirring frequently until you get a smooth dough. Enter cheese, salt, pepper, grated nutmeg. Mix well, until thick, set aside.
- container stacking refractory dlm / pyrex reply has been smeared margarine: 1 / 3 part lasagna, 1 / 2 of meat mixture, 1 / 3 of white sauce. Repeat again, the last layer is the lasagna, white sauce and grated cheese. Bake until done (+ / 45 min).
Swapping standard imported Italian cheeses for readily available local cheddar transforms the flavor profile entirely without adding extra expense. Minimizing waste drives this preparation, requiring precise management of every component so nothing is discarded. Sautéing the minced garlic and finely chopped onions in margarine until fully wilted creates a sweet aromatic base that cuts the acidity of the fresh tomatoes and paste. When building the white sauce, whisk the flour directly into the melted margarine and cook it for one minute to eliminate the raw starch taste before pouring the milk in gradually. Pouring milk too quickly creates lumps that ruin the velvety texture required to bind the layers. Boil the lasagna noodles until they are pliable, then flush them immediately with cold water to halt the cooking process and prevent them from sticking together in a solid mass. Layer the components inside a greased pyrex dish, alternating pasta, meat sauce, and the cheese-infused béchamel. Bake the assembly at a moderate heat for roughly forty-five minutes until the top cheese layer turns golden brown and bubbles at the edges. Allowing the baked dish to rest for ten minutes before slicing lets the starches set, ensuring clean portions instead of a collapsed plate.
