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Lasagne with fine bechamel

    

Recipe for preparation of typical Italian dish with prepared bechamel.

No. of servings

6

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:    

 

all-purpose flour / plain flour1.5oz40grams
basil dried0.5tsp½teaspoon
cream (fat 10-12%)¾cup200milliliters
garlic1pc1piece
ground black pepper0.5tsp½teaspoon
minced pork meat1.1lb500grams
nutmeg-
onion1pc1piece
oregano0.25tsp¼teaspoon
pasta - Lasagna10.5oz300grams
salt1.25tsp1.25teaspoon
semi skimmed milk 1,5%1.3cup300milliliters
semi-hard cheese5.25oz150grams
tomato paste2.1cup500milliliters
unsalted butter0.75oz20grams

1. Ragout

onion 1 pc

Fry finely cutted onion in oil.

Ragout

2. 

minced pork meat 1.1 lb (500 g)  ground black pepper 0.5 tsp  salt 1 tsp

Add minced meat to the onion, sear the meat so that it is sealed. Salt and season the meat.

3. 

tomato paste 2.1 cup (500 ml)  garlic 1 pc  oregano 0.25 tsp  basil dried 0.5 tsp

Add tomato puree and simmer for about 15-20 minutes. Add oregano, basil and crushed clove of garlic.

4. Bechamel

semi skimmed milk 1,5% 1.3 cup (300 ml)  unsalted butter 0.75 oz (20 g)  nutmeg  all-purpose flour / plain flour 1.5 oz (40 g)  salt 0.25 tsp  cream (fat 10-12%) ¾ cup (200 ml)

Melt the butter on a low heat, grate a piece of nutmeg and add salt. Add the flour and, while stirring, add the cream mixed with the milk little by little. Stir the whole time until you get a smooth cream.

Bechamel

5. Layer

pasta - Lasagna 10.5 oz (300 g)

Divide ragout, bechamel and lasagne into 4 parts. Place slices of lasagne on the bottom of the baking dish (the amount of ingredients for this step shows the amount of lasagne for the whole baking) ..

Layer

6. 

Pour a portion of the ragout on the lasagne.

7. 

Put a portion of bechamel evenly on the ragout.

8. 

Repeat this step three more times.

9. 

semi-hard cheese 5.25 oz (150 g)

When the 4 times pasta - meat mixture - bechamel is layered , sprinkle with grated cheese and bake for about 40 minutes at 340°F (170°C).

Bon appetit!

 

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