{"id":1011,"date":"2020-03-24T04:38:43","date_gmt":"2020-03-24T03:38:43","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1011"},"modified":"2024-11-24T21:30:53","modified_gmt":"2024-11-24T20:30:53","slug":"mutton-lasagna","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1011&lang=en","title":{"rendered":"Mutton Lasagna"},"content":{"rendered":"<p>What\u2019s tricky about lasagna is the balance: too much pasta, and it\u2019s heavy; too little, and it\u2019s just a glorified patty. Too much tomato sauce, and the pasta is soggy\u2014you lose the al dente effect.<\/p>\n<p>Here, I\u2019m offering a slightly bold lasagna with lamb and spring onion, keeping some onion uncooked during the initial wave of cooking to maintain crunch and a touch of freshness.<\/p>\n<p>Most importantly, it\u2019s a lasagna <strong>without b\u00e9chamel sauce<\/strong>\u2014b\u00e9chamel is a crime against lasagna.<\/p>\n<p>For 4 quarantined persons with little to do, or 3 active people<\/p>\n<p>For the pasta:<\/p>\n<ul>\n<li>200g fine semolina<\/li>\n<li>2 fresh eggs<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>300g medium-ground lamb<\/li>\n<li>60g guanciale<\/li>\n<li>250g crushed peeled tomatoes<\/li>\n<li>1 small carrot (60g)<\/li>\n<li>2 garlic cloves (10g)<\/li>\n<li>About 20 sprigs of fresh thyme<\/li>\n<li>1 spring onion<\/li>\n<li>4 large sprigs of flat-leaf parsley<\/li>\n<li>10cl Merlot<\/li>\n<li>5cl Amaretto<\/li>\n<li>1 ball of mozzarella<\/li>\n<\/ul>\n<hr \/>\n<p>I\u2019ll spare you the details of making lasagna sheets\u2014it\u2019s the usual method. Knead the dough (use a mixer if you prefer), rest it for at least an hour, then divide into four portions and roll into sheets at thickness setting 3 on a standard manual pasta machine.<\/p>\n<p>Now for the fun part\u2014the filling:<\/p>\n<p>Mix the minced lamb with the thyme leaves and half the coarsely chopped parsley.<\/p>\n<p>Finely slice the carrot and brown it in a hot pan for 2\u20133 minutes, stirring to prevent burning.<\/p>\n<p>Add finely minced garlic and cook for one more minute.<\/p>\n<p>Add the lamb and cook over high heat, breaking it apart, for 3\u20135 minutes until fully cooked but not dry.<\/p>\n<p>When the lamb has almost no liquid left, deglaze with the Merlot, let it reduce for a minute, then deglaze again with the Amaretto. Cook for another minute, stirring well, then set aside to cool to room temperature.<\/p>\n<p>Thinly slice the guanciale into fine strips.<\/p>\n<p>Slice the spring onion into 3mm rounds and finely chop the remaining parsley.<\/p>\n<p>Note: Do not pre-cook fresh pasta sheets. They\u2019ll absorb excess moisture from the tomato pulp during baking.<\/p>\n<p>In your lasagna dish, grease the bottom with a little olive oil and two tablespoons of tomato pulp.<\/p>\n<p>Lay down your first sheet of pasta. Spread two tablespoons of tomato pulp and layer with:<\/p>\n<p>1\/3 of the lamb filling<\/p>\n<p>1\/3 of the remaining parsley<\/p>\n<p>1\/3 of the spring onion<\/p>\n<p>1\/3 of the guanciale<\/p>\n<p>Repeat: Add another sheet of pasta, two tablespoons of tomato pulp, 1\/3 of the filling, 1\/3 of the parsley, 1\/3 of the onion, and 1\/3 of the guanciale.<\/p>\n<p>Repeat one more time, following the same layering pattern.<\/p>\n<p>Add the final sheet of pasta. Spread two more tablespoons of tomato pulp over it.<\/p>\n<p>Finish by placing thin slices of mozzarella over the entire top sheet.<\/p>\n<hr \/>\n<p>Bake in the oven at <strong>150\u00b0C (300\u00b0F)<\/strong> for 25\u201330 minutes. Cut into four portions and serve hot on plain plates\u2014the colors speak for themselves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-629\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/03\/20200323_195817-1024x768.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/03\/20200323_195817-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/03\/20200323_195817-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/03\/20200323_195817-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/03\/20200323_195817-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/03\/20200323_195817-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p>What\u2019s tricky about lasagna is the balance: too much pasta, and it\u2019s heavy; too little, and it\u2019s just a glorified patty. Too much tomato sauce, and the pasta is soggy\u2014you [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-1011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1011"}],"version-history":[{"count":2,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1011\/revisions"}],"predecessor-version":[{"id":1013,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1011\/revisions\/1013"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/629"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}