2020-08-13 / test@t

Lasagne "Holiday" with sweet potatoes, homemade meatballs and parmesan

This lasagna will become your signature dish for the holidays. Delicate, tasty, juicy and unusual! Since it takes three steps to cook (meatballs, preparation and béchamel sauce), it takes time and some concentration. An excellent choice if you want to surprise your family and friends.

Ingredients

meatballs:
chicken breast, 2 pcs 530 g
garlic, medium clove 1 pc.
parsley, leaves, medium chopped (tbsp with top) 3 tbsp
parmesan, freshly grated in fine shavings 35 g
dried basil (generous pinch) 2 pinch (s)
Dried tarragon (generous pinch) 2 pinch (s)
freshly ground black pepper 0.5 tsp
sea salt, fine, flakes (tsp without top) 1 tsp
lasagna:
butter 15 g
olive oil 2 tablespoons
onions, peeled, finely chopped 240 g
sweet potato (pumpkin), peeled, cut into 1.5 cm pieces 915 g
dried oregano (no top) 1 tbsp
sea salt, fine, flakes (no top) 1 tsp
freshly ground pepper, 5 turns of the mill
garlic, medium clove 1 pc.
béchamel sauce:
butter 75 g
wheat flour, premium 50 g
milk (cold) 3.2% 1.25 l
sea salt, fine, flakes 0.5 tsp.
ground white pepper (generous pinch) 1 pinch (s)
ground nutmeg (generous pinch) 2 pinch (s)
mozzarella cheese, lump, grated on a medium grater 265 g
parmesan cheese, lumpy, grated with shavings 170 g
"ready-made" dry lasagna sheets (ie no need to boil) 9 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1

About the ingredients. The weight of all ingredients is indicated as prepared. Also, I never use commercial minced meat, especially chicken, and I do not recommend it to you. The taste of the purchased minced meat spoils everything. I do not recommend replacing dry herbs with fresh ones either. the taste is balanced. Do not substitute mozzarella and parmesan cheese for other varieties, the result will disappoint you. Choose lasagna sheets that are already ready to use and do not require boiling. Fear not, plenty of sauce, enough cheese, and baking under foil will result in a tender and juicy lasagne. Prepare all ingredients in advance, cut. You won't have time for this during the cooking process.

Step 2

Mix the minced meat. First, roll the chicken fillet through a meat grinder. Chop very finely 1 clove of garlic and parsley leaves, grate Parmesan (35 g) and add to the minced chicken. Add dried basil and tarragon, salt and freshly ground black pepper to the minced meat. Mix the "dough" thoroughly with your hands for 1 minute. There is no need to add an egg. Cover with plastic wrap and leave for 30 minutes in a warm place to "swell" the dry grass. Then, with wet hands, shape into 1.5 cm balls, cover again with cling film and start lasagna.

Step 3

To properly prepare sweet potatoes, you need an enameled cast iron pan or a heavy, thick-walled one. It is fundamentally. The fact is that a thin saucepan will burn the sweet potato and dry it out, but we need it to “steam up” and soften. Also turn on the oven in advance to warm up to 190 ° C, set the wire rack in the middle.

Step 4

Heat our enamel cast iron saucepan over medium heat (3.5 out of 6 electric stove), 5 minutes. Do not overheat! Add butter (15g) and olive oil (2 tablespoons). Heat 1 minute and add onion. Stirring every 15 seconds, lightly caramelize the onion until soft for 5 minutes.

Step 5

Enter the sweet potato (or pumpkin), add the garlic, stir and stir frequently, simmer for another 10 minutes. Do not cover with a lid. You need to stir constantly so that the sweet potato evenly softens, otherwise one part will turn out soft, and the other like a stone. Poorly processed sweet potatoes will not bake when baked.

Step 6

Enter oregano, salt, black pepper. Stir. Now gently place our meat balls on top and set for 2 minutes (let them grab slightly from the heat of the pan). Then, gently and carefully, stir the sweet potato with chicken balls and simmer for another 3 minutes. Do not cover with a lid. Remove from heat

Step 7

Bechamel sauce. Put a thick-bottomed ladle over medium heat (3.5 out of 6 electric stoves) (if you don't want your sauce to smell of burnt porridge) and let it warm up for 5 minutes. Add butter (75 g), melt, add flour immediately. Stir and let the flour "bubble", stirring continuously, fry the flour for another 1 minute. Pour in the cold milk slowly, whisking at the same time until smooth (do not use warm or hot milk, this will ruin the Bechamel). Now add the gas to a medium-high heat (attention! Just medium-high. 5 out of 6 electric stoves) and very often, stirring with a whisk, bring to a boil. It is important that the milk does not stick to the bottom of the bucket and does not burn! Do not cover with a lid. When the sauce comes to a boil, reduce the heat to medium and, stirring continuously, bring to a consistency of 1% kefir or as if preparing a batter for pancakes. The sauce should flow easily! Note that thick sauce cannot properly saturate the lasagna sheets, which is why we need a liquid one. Remove from heat. Add salt, nutmeg and white pepper, whisk.

Step 8

Prepare a baking dish. It can be earthenware or glass, the main size and shape is 23 by 33 cm, rectangular. A smaller size or other shape will not allow us to line three lasagna sheets in a row. Line the dish with foil and spray oil on the bottom and sides.

Step 9

The first and important step is to pour a whole bowl of sauce into the bottom of the dish. Spread the sauce over the surface. Arrange 3 sheets of lasagna in a row on top.

Step 10

Now the assembly of the lasagna itself. There should be 2 layers of filling and 3 layers (3 sheets in a row) of layers of dry "lasagna". So, on the first layer of dry lasagna, evenly pour 1 ladle of sauce, then put a layer of sweet potato, then a layer of Parmesan, then a layer of mozzarella. Again 1 scoop of sauce, dry lasagne, sweet potatoes, parmesan, mozzarella.

Step 11

The last layer. Put the last three sheets of dry lasagna, pour generously with the rest of the sauce, lay out the cheese in turn. Attention! All corners and edges of the "roof" should be covered with sauce and cheese. Is there a lot of sauce, you might ask? No, just as much as you need. The lasagna after baking and cooling will keep its shape perfectly, especially the next day

Step 12

Take a large sheet of foil, sprinkle well with oil-spray and gently, without pressing, place on top of the collected lasagna, pinch the edges of the foil under the dish. Should be airtight. Send the lasagna to the oven for 45 minutes (I recommend placing the dish on a baking sheet so as not to accidentally crush the lasagna when removing it from the oven).

Step 13

Get out the lasagne. Carefully peel off the foil, if necessary, peeling off the stuck cheese from the foil with a spatula. Send the lasagne back to the oven for 15 minutes. Take out and leave to cool for 20 minutes. Do not cover. "Rested" lasagne is easily cut into squares and keeps its shape, and also reaches the serving temperature.

Step 14

Spring salad with cabbage, bell peppers and carrots, or green salad, ripe chopped tomatoes are well suited for lasagne. Store in refrigerator tightly covered with foil or in a container with a lid. Enjoy your meal!

Cooking time

Servings

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