دستور درست کردن بهترین لازانیای خانگی Best Persian Style Lasagna ever

See the difference between Parmesan cheese and Parmigiani Reggiano by clicking on the link below” https://spoonuniversity.com/lifestyle... Today we’re going to make a Persian-style lasagna. 1 Box of Uncooked Lasagna noodles 500 g of Ground beef 1 tomato, 1 onion, 250 g of mushrooms 1/2 Bell Peppers 450 g of Ricotta cheese, 2-3 Tbsp of Tomato Paste, 450g of Shredded Cheddar and Mozzarella Cheese, 50 g of Parmesan Cheese, 1 cup of Olive Oil, 1-1/2 Tsp of Salt, 1 tsp of each Black Pepper and Turmeric. 1 Tbsp of Oregano If you don’t have any ricotta cheese, you can substitute it with a mixture of flour, butter, and milk, which I’ll show how to make later. The ground beef is also optional. If you want to make a vegetarian lasagna you can substitute eggplants or anything you choose. Dice your onions, tomatoes, peppers, and mushrooms. If you don’t have pre-shredded parmesan, grate it and then mix it with the ricotta. Start by heating up a medium sized pan and sauté the onions in oil and turmeric. Once the onions turn a golden/yellow colour, add the ground beef. Cook the beef for a bit and then add the salt and pepper. Add the tomato paste. I usually like to heat up the paste in the oil for a few minutes to really get the colour out before I mix it with the beef. Once the beef and tomato paste have been mixed properly, add the tomatoes and peppers to the pan. Just a tip, it’ll taste better with green bell peppers :) Add the mushrooms. Mix well and then add your oregano. Add some water, put on a lid and let it cook for a few minutes on medium heat. Cook the lasagna just like you would cook pasta. Boil some water, and then add the lasagna along with some oil and salt. Some people don’t pre-cook the noodles before layering the lasagna. If that’s what you choose to do, make sure you make the beef mixture a little waterier so the noodles can cook in the oven. White Sauce (Ricotta Substitute) 1 Tbsp of all-purpose flour 1 cup of Milk 30 g of Butter A pinch of Salt & Pepper If you don’t have any ricotta cheese at home, you can substitute this sauce. To start, mix together the milk and flour in a small saucepan. Do this step before turning on the stove. Mix together until the flour is fully dissolved in the milk. Then, turn on the stove and add the butter. Keep mixing until the butter melts. Add the salt and pepper. The sauce should be very smooth. If you find that it’s too chunky, add a little more milk. Make sure it’s not too thick. The sauce will have to rest a little bit before you use it so it’ll thicken on its own. When you’re making the sauce, it should be this consistency: Now that we’ve prepared everything, we need to actually form the lasagna. Spray the container you’re using with some non-stick spray. Important note: make sure not to drain the water from the lasagna noodles. Since there are lots of steps to forming the lasagna, if you drain the water, the noodles will all stick together and will be a nightmare to separate. Start by placing one layer of noodles on the bottom of your dish. Spead one layer of the ricotta/parmesan mixture on top of the noodles. (This is where you can substitute the white sauce) Then add one layer of the beef mixture and top it with a layer of shredded cheese. Repeat these 4 steps until you fill your dish. For the very top layer, I like to put on extra cheese. If you have any fresh mozzarella, you can cut that up into slices and put some on too. Cook the lasagna at 350*F (175*C) for about 40 minutes, or until the top layer of cheese has melted and turned a nice golden colour. Enjoy! Bon Appétit   / persian.food.with.khosrow     / cooking.with.uncle.k