Lasagne. Lasagne is a work in progress, input is welcome. Please see the Contribution instructions for details on how you can contribute! Lightweight library to build and train neural networks in Theano.

Lasagne We've got lasagne recipes to suit all tastes: Mary Berry's lasagna al forno recipe is the classic full-length version but she's also got a great quick lasagne recipe when you're short of time. We took a couple shortcuts for this traditional lasagna recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. You can have Lasagne using 26 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lasagne

You need of Pasta.
Prepare 300 grams of flour (00 or plain).
It's 3 medium of eggs, yolks and whites separated.
You need 5 tbsp of olive oil.
Prepare 1 of salt and pepper to season.
Prepare 1 of additional flour for the surface.
You need of Ragu.
It's 1 tbsp of olive oil.
Prepare 1 of pepper, diced.
Prepare 400 grams of tinned chopped tomatoes.
You need 400 grams of braising steak.
Prepare 3 clove of of garlic, crushed.
It's 25 grams of butter.
You need 6 of basil leaves, thinly sliced.
It's 150 ml of red wine.
You need 2 of finely diced shallots.
It's of Béchamel Sauce.
It's 250 ml of milk.
You need 1 of onion, halved.
You need 2 clove of of garlic, crushed in skin.
It's 20 grams of plain flour.
Prepare 20 grams of butter.
It's 70 grams of goats cheese.
Prepare 1 of bouquet garni.
It's of Lasagne.
Prepare 70 grams of mild chedder cheese.

Make sure to follow these tips. Lasagne is a lightweight library to build and train neural networks in Theano. Lasagne is a work in progress, input is welcome. The available documentation is limited for now.

Lasagne step by step

For the ragu: Heat the olive oil in a pot and brown the braising steak. Remove the meat and reduce the heat to low. Add the butter and gently heat until melted. Once melted, add the garlic and shallots and garlic, and sweat down for 2-3mins. Add the pepper for 1-2mins then pour in the wine, scraping the bottom of the pot to deglaze. Cook for 2-3mins then stir in the tomatoes, re-add the meat and cover, simmering for 90mins, ensuring you stir throughout..
Now for the bechamel: Pour the milk into a pan. Add the onion, garlic and bouquet garni. Bring to boil then remove from the heat. Leave to one side for 1 hour..
For the pasta: Place the flour into a bowl, create a well, pour in the egg yolks, olive oil and seasoning. Mix together adding the whites as you go until it binds together. Flour a work surface, tip out the dough and knead until the dough becomes smooth and elasticy. Wrap in cling film and chill in the fridge for 30mins. Roll out the dough on a work surface until it is about 2-3mmin thickness (you can test this by holding your hand behind to see if you can see it), then cut to the size desired..
Continue the ragu: Remove the lid from the pot, give it a stir and add in the basil, seasoning and then simmer for another 30mins..
Continue the pasta: In a pan, boil some seasoned water, put the pasta into the pan and cook for 3-4mins, then remove and place to one side..
Continue the béchamel: Pour the milk into a jug, removing the onion and garlic. Gently heat the butter in a pan then stir in the flour using a whisk for 2-3mins. Pour in the milk, whisking as you do. Bring to boil, reduce the heat and add the goats cheese. Simmer for 10mins, storing regularly..
To make the Lasagne: Pre-heat and oven to 220°C/200°C fan. In a tray, layer up the lasagne as follows: pasta, bechamel, ragu, pasta, bechamel, ragu, pasta, bechamel and cheese. Place in the oven for 30-35mins..

This lasagne alla Bolognese is a rich version of lasagna with a homemade white sauce, red wine, and spices, creating an Italian feast. lasagne definition: thin, wide sheets of pasta, or a dish consisting of layers of this combined with two different…. In Italy, lasagne are totally flat, while American lasagne tend to be ruffled along the edges to help trap sauces. The best noodles are made from Durum wheat, a particularly hard wheat which stands up to. Ragu Consistency & Making ahead: The Ragu shouldn't be watery and there shouldn't be an excessive amount of sauce. Lasagna Bolognese is a typical dish of Emilia Romagna.