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Meat sauce:

Peel an onion, chop it, peel the carrot and put it on the grater with small meshes.

We make the yellow pepper into small cubes, we chop the tomatoes finely.

Heat the oil in a pan, put the onion, pepper, carrot and simmer for 3-4 minutes.

Incorporate the minced meat, mix well so that it does not become lumpy and pour a cup of water.

Let it boil for about 10 minutes, add the tomatoes, season with salt and pepper.

When the juice has dropped, add the tomato paste, leave it on the fire for another 2 minutes and then pull the pan aside.

Parsley and green dill, wash them, remove the tails, finely chop them, then put them over the meat mixture and mix.

Bechamel sauce:

In a bowl with a thicker bottom (I use the ham), melt the butter, add the flour and mix well.

We start to pour milk in a thin thread, we mix continuously with the whisk, we let it boil, at the right heat, until it thickens.

At the end, season with salt, pepper and oregano.

Grease a heat-resistant bowl with butter, pour a layer of bechamel sauce and place the first lasagna sheets (3 in my case).

We put half of the meat mixture, and the bechamel sauce, lasagna sheets, meat sauce, lasagna sheets and on top the rest of the bechamel.

Put the cheese on the grater with large mesh, sprinkle it on top.

Heat the oven, set a suitable temperature and insert the dish.

We check our preparation from time to time and when it is browned on top it means that it is ready. It is done in about 50-55 minutes.

Remove the lasagna from the oven, let it cool a bit and serve!