meat lasagna
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viernes, 10 de junio de 2016
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poultry and game meat
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meat lasagna
Ingredients:
12 lasagne sheets
70 grams of grated Parmesan
Butter
For the filling:
300 grams of minced meat (is juicier with a mixture of pork and beef)
Half a glass of white wine
250 grams of canned whole peeled tomatoes
1 carrot
1 onion
Olive oil
salt
Pepper
For the bechamel:
50 grams of butter
50 grams of flour
Half a liter of milk
salt
Pepper
Preparation
1. In a saucepan heat three tablespoons of olive oil and add the carrot and onion finely chopped. When the onion is golden brown add the meat and let brown also. Then we pour the glass of wine and let it evaporate. After that, add canned tomatoes and diced seedless (in summer, of course, good ripe tomatoes can be used) and cook the sauce for half an hour, peppering to taste.
2. While bolognese sauce is cooked can make the bechamel. In a skillet melt the butter and add the flour. Stirring constantly sees no point in adding hot milk until the sauce begins to boil. Add the salt, reduce heat to low and cook for about twenty minutes, which must be above stirring to avoid lumps. Season with a pinch of pepper.
3. Cook the pasta in boiling salted water and placing see sheets on a cloth. It is very important not to touch, because they will stick to each other
.
4. Now comes the time to assemble the lasagna. In a suitable ovenproof dish butter smeared the base and cover the base with a first layer of pasta. Add a layer of bolognese sauce, bechamel another, sprinkle grated cheese, put a little butter and another layer of pasta. Continues the operation until you use all ingredients but the lasagna crown with a layer of meat, bechamel and cheese (not the pasta, as usual).
5. Enter the lasagna in the oven and cook at 180 degrees for half an hour. edit
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