Lasagna, Italian specialty original recipe with ragù. Follow the instructions.
Ingredients: medium, total time: 80 min., 4 servings
200 g ground beef
200 g minced pork
400 g lasagna dough
300 g grated cheese
1 onion/ finely chopped
3 fresh tomato or/ 2 Tablespoons tomato purée mixed with 100 ml of water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry spice
1 teaspoon basil/ finely chopped
1 teaspoon oregano
2 Tablespoons oil
Béchamel sauce:
4 Tbsp of oil/ or butter
4 Tablespoons flour
500 ml of milk
1 teaspoon salt
Preparation filling:
To prepare the meat for lasagna, you must first clean and finely chop the onion. Put 2 tablespoons of oil in a deep pan to warm up, add the chopped onion and simmer it until it becomes glassy. Add both types of minced meat, continue to simmer until the meat is white. Steam the tomato in hot water to make it easier to peel, peel and slice the tomato, then add it to the meat and continue to simmer. Add spices: salt, pepper, basil, oregano, and finely chopped parsley. Simmer until you have a thick sauce.
Prepare the béchamel sauce as follows:
Put the oil to heat, put oil, add the flour, stir a little (it must remain white), add half a liter of milk, stirring constantly so that there are no lumps, and add salt.
If the sauce is thick, add a little more milk to make the sauce thinner.
Prepare lasagna dough in water:
In boiling water in which you have put a little salt and oil, roll the dough, one strip at a time so that it does not stick to you, drain them.
In a fireproof bowl or in a deeper pan, arrange first the lasagna, arrange the order of the dough, the order of the meat, and the grated cheese and pour over the béchamel sauce.
Repeat the process until you have used up the material.
The last row should be the dough topped with béchamel sauce and sprinkled with grated cheese.
Bake the lasagna in a medium, preheated 180 °C oven until golden brown. 30-40 min.
Finished lasagna, cut into pieces and serve warm.
Buon appetito!
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