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Lasagna Roll's 3 Cheese with Bolognese
🇧🇷Brazil
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(Português)
150 min(s)
5 servings
Priscila Beneducci
@priscilabeneducci.oficial- Ingredients
- Recipe
- Dry Fried Lasagna Pasta1 unit(s)
- Chicken broth tablet + salt + water (to cook the pasta)1 unit(s)
- Cold water to taste
- Olive oil to taste
- Small chili pepper1 unit(s)
- Garlic3 unit(s)
- Chopped Onion1 unit(s)
- Leek to taste
- Salmon (celery) to taste
- Chopped Carrots to taste
- Ground duck meat500 g
- Tomato Passata (or 18 fresh Italian tomatoes)600 g
- Beef broth tablet1 unit(s)
- Freshly ground black pepper to taste
- Sugar1 teaspoon
- Minced green smell to taste
- Ricotta Cheese (with salt) crumbled (the presence of ricotta in this lasagna is not fresh, it has the technical function of creating volume, after roasting, with ricotta, the Roll's will be perfect just like the photo, chubby and fluffy, without the ricotta it is born from the oven too much and passed out)250 g
- Grated Mozzarella Cheese600 g
- Grated Parmesan Cheese100 g
- Whole pitted green olives15 unit(s)
- Oregano to taste
- Finishing: Mozzarella + parmesan + sliced olives and olive oil to taste
- Note 1: Success! Everyone loves new clothes! This must be the explanation of the extraordinary success in serving this lasagna. It doesn't matter what meat you're going to serve, this lasagna rocks +.
- Note 2: Changing clothes to lasagna increases the cost to make. Stuffing the Roll's format consumes + stuffing, than the traditional horizontal format, yields fewer units. This is also part of success, yes ❤️ + delicious to eat!
- Note 3: Yield + space. 3.1) Choose a large 3 liter refractory, fit on the stalk, side by side 15 fat Roll's of stuffing. 3.2) Table with 9 to 10 people will have to assemble 2 large 3 liter refractories, with 30 Roll's. 3.3) Generates superior success in unit consumption of Roll's. I put at the top of the recipe the average calculation of 5 servings 5 people, it's average calculation. Keep in mind the exact account of the success of these Roll's: children eat 3 Roll's (you'll see it's a lot of food even for children, this lasagna brings that success), women eat 4 Roll's (even those who say they're on a diet eat 4 units) and the men eat 5 Roll's. Success!
- Bolognese sauce: 4.1 Let's prepare sauce with mirepoix is very tasty! 4 .2) When assembling, we are going to separate the meat on a sieve from this sauce with a skimmer, + dry, to use with stuffing. 4.3) We will moisten the refractory with the liquid part of the sauce. 4.4) Start sautéing by developing the flavors in stage. Sauté alone now just olive oil, the small maleguetinha pepper and the garlic. The goal is to wake up the garlic, take the heat out of the pepper, leaving only the flavor of fresh pepper. Before burning everything, add the mirepoix: onion, leek, celery and carrot. Sauté, remove everything from the pan with a slotted spoon and set aside. On the same dirty bottom, sauté the ground meat with + olive oil, until it becomes loose, until all the pieces change color. Return the sauteed mirepoix, add the purchased tomato passata or 18 fresh Italian tomatoes (skinless, blender and sieved). Passata sauce is born + red, fresh tomatoes the sauce is born + pink, will need to boil + to get + red. Add beef broth tablet, oregano rubbed in the palm of your hand to activate the flavor, freshly ground black pepper, sugar, just a little bit of salt and water. Wait for it to boil, cook and evaporate. Try the salt, correct if necessary. Add the green smell. Reserve.
- Fried lasagna noodles, for perfect cooking, without tearing, do this: Use a 6 liter cauldron, with plenty of space to cook 2 dry strips at a time + tray with half the height of cold water. With plenty of space to cook the 2 strips, it makes everything perfect, it won't tear and boiling water won't stick there. This lasagna is all slow, cook in hot water 2 strips at a time. Leave the pasta pre-cooked, the point is different, it's al dente + resistant, enough to be malleable. In the oven it will finish cooking, not losing any strips purchased dry. Leave each 2 strips pre-cooked by you, lying flat horizontally on the rectangular tray of cold water, immersed in the water. They will all be wet, pre-cooked, swimming in cold water, until you start assembling.
- 6.1) Arrange 1 mise in place for assembly. Everything separate. 6.2) Separate the sauce with a skimmer, leaving the bolognese carmine on a sieve to dry a little. 6.3) Bowl of crumbled ricotta, bowl of grated mozzarella, bowl of pitted olives and bowl of Parmesan.
- Roll's Montag: 7.1) Wet the refractory bottom it will go in the oven with a little of the liquid part of the sauce. 7.2) Take 1 pre-cooked wet strip, stretch on the glass board. 7.3) Stuff like this, we tested it worked better. Make a concentrate from end to end, first mozzarella, it has the function of being glue, the crumbled ricotta is cheese helps to give volume, with ricotta it makes a lot of difference after roasting, spoons of carminha da bolognese full of flavor, it will season everything and 1 whole olive in the tip. Roll up and accommodate the immense one down in the standing refractory. Wet each Roll's with the liquid part of the sauce. Sprinkle mozzarella, parmesan on top and finish with 1 slice of olives.
- Bake for 20 minutes in a preheated oven, just to melt everything.
- You can prepare it fresh and you can prepare it the day before, which helps a lot on festive days.
- Delicious! Lasagna with new clothes is very successful!
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