Lasagne with fine bechamel
Recipe for preparation of typical Italian dish with prepared bechamel.
recipe,photo-recipe,minced pork meat,tomato paste,Pasta,Italian cuisine
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||1.5||oz||40||grams|
|cream (fat 10-12%)||¾||cup||200||milliliters|
|ground black pepper||0.5||tsp||½||teaspoon|
|minced pork meat||1.1||lb||500||grams|
|pasta - Lasagna||10.5||oz||300||grams|
|semi skimmed milk 1,5%||1.3||cup||300||milliliters|
onion 1 pc
Fry finely cutted onion in oil.
Add minced meat to the onion, sear the meat so that it is sealed. Salt and season the meat.
Add tomato puree and simmer for about 15-20 minutes. Add oregano, basil and crushed clove of garlic.
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.
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) ..
Pour a portion of the ragout on the lasagne.
Put a portion of bechamel evenly on the ragout.
Repeat this step three more times.
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).