Sous vide cooking is a technique that allows you to cook food in a precise and consistent manner, resulting in perfectly cooked meals every time. One dish that is particularly well-suited to sous vide cooking is lasagne. This traditional Italian dish is usually made with layers of pasta, meat or vegetables, and cheese, all baked in a tomato sauce. With sous vide cooking, you can achieve perfectly cooked pasta, tender meat, and melted cheese, all in one dish.
Ingredients
To start, you will need a sous vide cooker, a vacuum sealer and bags, and the following ingredients:
- Lasagne sheets
- Ground meat (beef, pork, turkey or chicken)
- Onion, diced
- Garlic, minced
- Tomato sauce
- Mozzarella cheese, grated
- Parmesan cheese, grated
- Salt
- Pepper
- Herbs (oregano, basil, thyme)
Instructions
- Preheat your sous vide cooker to 183°F (83°C).
- In a pan, cook the ground meat over medium heat until it is browned. Drain off any excess fat and add the diced onion and minced garlic. Cook for a few minutes until softened.
- Season the meat mixture with salt, pepper, and herbs to taste.
- Lay out a large piece of plastic wrap and place a single layer of lasagne sheets on it. Spread a thin layer of the meat mixture over the pasta, followed by a layer of tomato sauce. Sprinkle a layer of grated mozzarella and parmesan cheese over the top.
- Repeat layering the pasta, meat mixture, tomato sauce, and cheese until you have used all the ingredients, ending with a layer of cheese on top.
- Carefully roll up the lasagne from one end to the other, tucking in the sides as you go, to create a neat package. Use the plastic wrap to help you roll it tightly.
- Vacuum seal the lasagne roll and place it in the sous vide cooker.
- Cook for 2-3 hours, or until the pasta is cooked through and the cheese is melted and bubbly.
- Carefully remove the lasagne from the sous vide bag and place it on a cutting board. Let it cool for a few minutes before slicing and serving.
- Enjoy your perfectly cooked lasagne!
Tips and Tricks
- For a vegetarian option, you can use vegetables such as zucchini, eggplant, or spinach instead of meat.
- You can also add ricotta cheese for a creamier texture.
- To get a crispy top, you can place the lasagne under a broiler for a few minutes after it is done cooking.
- If you don’t have a vacuum sealer, you can use a food-grade zip-lock bag and the water displacement method to remove the air from the bag.
- You can also make lasagne in advance, refrigerate it and heat it up before serving.
Conclusion
Sous vide cooking is a great way to make lasagne, as it allows you to achieve perfect texture and flavor every time. The technique is simple and the results are consistently delicious. So why not give it a try and impress your family and friends with your culinary skills!
