June 30, 2013


Hello there new Sunday evening! Here is an another Sunday´s recipe post. Last Sunday I made a traditional French dish , now it´s an Italian traditional dish - Lasagne.

Onions 1 pc.
Olive oil 40 ml
Minced beef and pork 500g
Ground black pepper
Tomato puree 500 g
Dried parsley 2 tsp
1 teaspoon dried basil
Wheat flour 40 g
400 ml milk
Butter 50g
Lasagne (sheets)
Parmesan cheese
1.Medium-sized chopped onion fry until golden color.
 2.Minced meat, add to the onions and fry all together until it is cooked. Add salt and pepper. 
3.When the meat is ready add tomato puree, crushed tomatoes in their own juice or fresh tomatoes. Continue to cook over medium heat for 10 minutes to evaporate excess liquid. At the end, add some greens.
  4.To prepare the bechamel sauce, melt the butter over medium heat, add the flour and stir. In the hot mixture gradually add the cold milk, thoroughly mixing. At that time, the sauce better remove from heat. When all the milk is added, put the sauce on low heat and cook, stirring constantly for about 5 minutes. Add salt and pepper and remove from heat.

5. Spread a rectangular ovenproof form with butter, put lasagna sheets to fit the bottom, spread on top bechamel.
 6.Put on the bechamel minced meat, cover with a sheet of lasagna and alternate layers until you reach the desired height. The final layer should be béchamel.
 7.Sprinkle with grated Parmesan cheese and bake for 30 minutes in a preheated 190 degree oven. To parmesan is not burned out, you can cover with foil the first 20 minutes. The finished lasagna removed from oven, let stand 10 minutes, then cut into portions.
Bon Appetit!!!

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