Delicious lasagna

Lasagna is a very savory and nutritious Italian pasta, which has gained recognition throughout the world. This is a pastry is not easy, because it consists of three stages of cooking - the sauce bolognese, béchamel sauce and pasta for lasagna. Also, for a real Italian lasagna you need a certain set of ingredients.


However, although the preparation of lasagne is a long and laborious process, but it is worth it. The result will surpass all expectations - you will get a juicy and juicy pasta that melts in your mouth.


Classic Lasagna

Lasagna sheets - 200-250 gr.

Stuffing - 1 kg

Vegetables - 500 gr

Zibulka - 200 gr

Carrots - 150 gr

Charles Charles - 3-4 cloves

Milk - 1 liter

Verchovy oil - 100 gr

Boroshenko - 100 gr

Hard cheese - 300 gr

Parmesan - 50 gr


Pepper -

Roslyn olive

Cooking bolognese sauce. Tassels and cherry tomatoes are cut in thin slices. Grate the carrots on a medium slicer. Remove the skin from the tomatoes, grate them in a blender or on a grater.


Brush the cherry and chard with olive oil. Add the carrots. Agglutinate.


Then add the minced meat, salt and pepper. Stew until ready (about 20-25 hvilin).


Then add the tomatoes. Stew for 5 more minutes.


Get ready béchamel sauce. Melt the butter. Add the beancurd and mix. Gently baste.


Pour in milk by a thin thread and stir. Bring to the boil.


Continue heating until the sauce has the consistency of a rare sour cream. The main thing is to keep it still so as not to create crud.


Salt the sauce three times, you can add nutmeg or horchata for a taste.

Grate the sulfur on a medium paste. Grate the Parmesan on a dry paste.


In the form for filling put sheets of lasagne (carefully read the instructions on the packaging, some companies suggest boiling lasagne sheets, some - use dry leaves).


On the sheets of lasagne put half of the sauce.


Dribble 1/3 of the béchamel sauce. Sprinkle with half of the grated sour cream. Cover with sheets of lasagne. Victory with a lattice of cream sauce. Brush with béchamel sauce. Sprinkle the syrup left over. Dissolve the sheets and brush with béchamel sauce.


Place in the oven. Bake at 180 ° C for 40-45 hvillons.


Remove the ready lasagna and sprinkle with Parmesan (you can put some Parmesan in the oven to sprinkle it on the ready lasagna). Put it in the oven for 5-10 more minutes.


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