Subj : Lasagna recipe
To : All
From : Major Queen
Date : Tue Nov 16 2021 05:01 pm
Do you want to sink your teeth into Dolce Vita by quickly making classic
Italian fare? Go for this homemade lasagna recipe, filled with love, ground
beef, b�chamel sauce, and herbs from Provence.
*Ingredients: 6 people.
+For the homemade lasagna:
�300 gm minced beef
�1/2 package of lasagna sheets
�1 onion
�1 clove garlic
�800 grams of canned tomato pulp
�100g grated Gruyere
�50gm grated parmesan cheese
�2 sugar blocks
�4 tablespoons. olive oil
�20 grams butter
�1 c. tablespoons of Provence herbs
�salt pepper
+To prepare the bechamel sauce:
�70 g flour
�50 cl of milk
�70 grams butter
�pinch of nutmeg
�salt pepper
* Preparation:
1.
When the garnish and bechamel are ready, preheat the oven to 180�C (6) time
to "assemble" the homemade lasagna. Grease the sides of a gratin dish with
melted butter, then place a layer of lasagna slices on the bottom and cover
with the b�chamel sauce.
2.
Add a layer of tomato sauce and garnish with minced meat on top, then
sprinkle with grated Gruyere. Repeat the process until all the ingredients
are used up, ending with a layer of b�chamel you won't forget to cover with a
nice layer of grated Parmesan cheese.
3.
Bake the homemade lasagna for 45 minutes while it is allowed to cook and
brown, then let it cool for 5 to 10 minutes before serving it in nice
rectangular portions.
4.
To prepare the bechamel sauce, we first melt the butter in a saucepan, then
add the flour away from the heat and mix everything with a whisk. Add milk
and whisk vigorously to avoid lumps. Return to low heat and let it thicken
for a few minutes, stirring regularly. Salt and pepper and flavor with nutmeg.
5.
Then add tomato pulp, sugar and Provence herbs. Salt and pepper, then reduce
and simmer for 20 minutes. While the tomato sauce is simmering, brown the
meat in a skillet with 2 tbsp. olive oil, 3 to 5 minutes over medium heat.
Season with salt and pepper, then mix with tomato sauce and wait until the
end of cooking.
6.
The priority for lasagna decoration: Peel the onions and garlic cloves, cut
them into thin slices, and fry them over low heat in a saucepan with 2 tbsp.
olive oil until onions are slightly translucent.
