On todays ‘In the kitchen with Tastebudzng’
Benedicta shows us how to make one of the 7 mother sauces, Bechamel sauce.
*How to cook your tomato sauce for your lasagna filling using dry red wine.
*How to ensure your lasagna sheets are baked ‘Aldente’
*And what to do to ensure your lasagna remains moist, long after the cooking is over.
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Ingredients used:
Layering:
Pasta sheets
Mozzarella cheese
Parmesan cheese
Fresh herbs
Béchamel sauce
Tomato sauce
Tomato sauce:
Olive oil/avocado/ vegetable oil
Fresh herbs
Dried oregano
Garlic
Dried red wine
Salt
Black pepper
Freshly chopped tomato
Tomato paste
Minced meat
Beef stock
1 teaspoon of sugar
Chopped chicken breast( not necessary)
Béchamel sauce:
Unsalted butter
4tbsp flour
2 cups of milk
Additional water
Salt to taste
Black
Pepper- optional
Nutmeg – optional