Besamic sauce for lasagna

One of the most famous and magnificent dishes of national Italian cuisine, popular and loved in many countries of the world, like some others that have become the culinary heritage of mankind, has a long history and "genealogy", and, as usual, several countries at different times claimed The right to be called her homeland ... It's all about climbing. A dish of layers of dough with a layer of sheep cheese and spices was prepared in ancient Greece. From there it migrated to Ancient Rome, where it was slightly changed and refined - the Romans began to cut round flat cakes into strips, shifting them with various fillings. About their right to this dish, said the British and Scandinavians, in the national cuisine of which in the 14th century there were very similar recipes. It came to the point that the Italian embassy had to send a note of protest, in which the Italian "roots" of lasagna were categorically defended. After all, it was in Italy, in the vicinity of Naples, was found a hand-written recipe for food from boiled plates of dough stuffed with grated cheese and herbs.

In the preparation of modern lasagna special plates of dough are used, which are shifted with various fillings of meat, vegetable, mushroom or chicken minced meat, alternating with impregnations from sauces and abundantly sprinkled with grated cheese. One of the most important ingredients here is bechamel sauce , a recipe for lasagna which was borrowed from French cuisine. No less famous than lasagna itself, this sauce is a great addition to a variety of dishes from meat and vegetables, it is used as a sauce or for baking.

Besamic sauce for lasagna is prepared in different ways. However, there is a classic recipe that is used most often. For its preparation it is necessary to take about three tablespoons of butter, the same amount of flour and two glasses of necessarily a little warmed milk. Milk should be warm to ensure that the sauce did not form lumps. In a small high saucepan, heat the butter, add flour and prepare a homogeneous mixture, lightly browning it, but not overfilling (make sure that the flour is not burnt). After the mixture has acquired a light golden hue, milk is added gradually in small portions, continuously stirring and breaking all the formed lumps. The mixture thus prepared is brought to the boil and removed. In the prepared sauce, add salt to taste and some spices (for example, ground cloves, cardamom, saffron, nutmeg).

Bezhamel sauce for lasagna should be sufficiently liquid. After all, its task is to soften the dough plates and make a more juicy and liquid filling. Therefore, the consistency of your bechamel sauce for lasagna should resemble liquid sour cream. They are abundantly watered with interlayers of vegetables, mushrooms and meat, combining with layers of grated cheese. Pity sauce should not be, especially if the lasagne sheets are not pre-cooked. This delicious creamy-milk mixture very well impregnates the dough, it swells, boils in it and becomes soft and juicy. The recipe described above is classic. But you can experiment with various products, adding them to the Béchamel sauce, the preparation of which can become a real creative process. For example, you can make a bechamel sauce for lasagna with the addition of dill, mushrooms, onions and celery, especially if you use not only meat, but also vegetable mincemeat as layers. Such additives will give the dish some piquancy and original flavor.

So, for mushroom lasagna it is possible to prepare sauce with dill. Finely chopped greens are added to the mixture of oil and flour and lightly fried, then pour the milk portions, brew the sauce, add salt and pepper to taste.