Italian Lasagna
Ingredients
1 kg of minced meat.
12 slices of layers of lasagna.
Teaspoon dried thyme.
2 tablespoons olive oil.
Large grated onions.
Teaspoons garlic furred.To prepare the tomato sauce, sauté the remaining onion and garlic in oil.
Ingredients
1 kg of minced meat.
12 slices of layers of lasagna.
Teaspoon dried thyme.
2 tablespoons olive oil.
Large grated onions.
Teaspoons garlic furred.To prepare the tomato sauce, sauté the remaining onion and garlic in oil.
Kg of tomatoes.
Two cups of broth.
Turkey cheddar cheese or grated (200 g) or cheese Motzarilla.
Thyme, salt, pepper and oregano and Rose Marie as desired.
L + Milk accurate Bashamil.
Preparation
Processed minced meat for stuffing as follows:
Fry ground beef and a cup of onions in hot olive oil and add salt and pepper and then pour a little tomato pressed.
Béchamel:
Attend the usual way.
Add tomatoes and thyme and the volatility well.
Add the broth and after boiling reduce heat and simmer on low heat for 20 minutes until the sauce thickens
Rub the bottom of the oven dish with oil.
Boil water in a large pot and cook the lasagna sheets (9 slices each time) for 10 minutes and then placed in a bowl of cold water. Lifted him and placed in a tray covered with paper and nylon. The process is repeated with the second batch of lasagna sheets.
Placed the first layer of Lasagna Batabq and tomato sauce over meat and béchamel sauce and cheese.
The process is repeated, then cover the last layer béchamel sauce and grated cheese over it.
Cover the dish aluminum foil and placed in an oven temperature of 220 degrees Celsius for 15 minutes, then reduce heat to 180 degrees for 30 minutes more
Lift the lid during the last 10 minutes to give the cheese a golden crispy surface
Add the broth and after boiling reduce heat and simmer on low heat for 20 minutes until the sauce thickens
Rub the bottom of the oven dish with oil.
Boil water in a large pot and cook the lasagna sheets (9 slices each time) for 10 minutes and then placed in a bowl of cold water. Lifted him and placed in a tray covered with paper and nylon. The process is repeated with the second batch of lasagna sheets.
Placed the first layer of Lasagna Batabq and tomato sauce over meat and béchamel sauce and cheese.
The process is repeated, then cover the last layer béchamel sauce and grated cheese over it.
Cover the dish aluminum foil and placed in an oven temperature of 220 degrees Celsius for 15 minutes, then reduce heat to 180 degrees for 30 minutes more
Lift the lid during the last 10 minutes to give the cheese a golden crispy surface