lasagna

lasagna

Ingredients 
Minced beef — 1 piece
Carrot (large) — 2 PCs.
Onion (medium size) — 0,5 PCs.
Sweet pepper — 1 PC.
Tomatoes (large, ripe) — 3 PCs.
Lasagna (a La carte plate) — 100 g
Wine (white or red)
A couple of sprigs
Parsley
Garlic — 2 cloves
Olive oil (for frying)
Salt
Pepper AE5q-ZucwQQ
Milk — 750 ml
Butter — 90 g
Flour — 90 g
Cheese (grated) — 50 g
Bay leaf
Parmesan

Preparation:
1. Prepare the ingredients.
2. To prepare sheets of dough for lasagna according to package directions. Batch sheets for lasagna to take 5 plates per person. Classic plate boil, but there are some that you can just soak in hot water. There are also semi-finished products, ready for Assembly without cooking, and even sheets of fresh pasta for lasagna.
Note: if your layers are supposed to boil or soak, take it with a reserve — in case the process of manipulation some of them will break.
3. Onion cut into small cubes, carrots grate or finely chop. Fry the onion in oil over medium heat. When it has turned Golden brown, add the carrots, stir. Cook over medium heat, stirring occasionally, until soft.
4. Finished pasta carefully take them out with a slotted spoon onto a damp cloth or kitchen towel, cover the top with another damp towel and on top lay the next layer. The last «floor» be sure to cover so that pasta does not dry during cooking sauces.
5. To vegetable mixture add finely chopped pepper, stir and fry all together for 5 — 7 minutes over medium heat, stirring occasionally.
6. Add ground beef, reduce the heat to very weak and then add the wine. «To dissolve the» beef in wine, stir with vegetables. Evaporate the wine on medium heat, stirring with a spatula.
7. Grate the tomato on a coarse grater (you need to cut it across and RUB the pulp down, and the rest of the peel out).
8. Pour the tomato puree, mix and evaporate the water from the meat to the sauce until the oil appear on the surface (the sauce should acquire a bright tomato hue). It will take about 15-20 minutes.
Meanwhile, finely chop the garlic and parsley. To connect with meat sauce, mix well. Cover and remove from heat.
9. To prepare the Bechamel sauce. To do this, melt the butter, fry the flour until Golden brown, stirring constantly with a spatula. Reduce the heat to the smallest and gently pour the milk in a thin stream, vigorously whisk working. Season with salt and pepper, add the Bay leaf. Bring to a boil, remove from heat. Optionally, in Bechamel, you can add a pinch of grated cheese and stir the sauce until complete dissolution of cheese.
10. To assemble the lasagna. Place the plate in a greased baking dish. On top put a layer of meat sauce, pour over Bechamel sauce, cover with another layer of pasta. In a similar way to collect each portion of the 5 plates. The last layer generously pour Bechamel sauce, optionally sprinkled with grated cheese and send in a pre-heated oven (180 degrees). Bake until Golden brown (about 30 minutes).
Bon appetit!

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