Lasagne recipe

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HOWS LASAGNA LOVERS...??

Ribbon-shaped pasta. And by extension, culinary preparation made from this lasagna paste, arrange in alternating layers of minced meat, tomato sauce, bechamel sauce, and cheese, at the end grained for a few moments.

#NOTE#

Allergens: Lactose-Herbs-Garlic-Gluten-free-Meat


đŸš©Ingredients : 

for 02 to 04 person 

✔️Lasagna pasta (without pre-cooking)

✔️600 g of Bolognese sauce (ready-made Panzani style)

✔️350 g of minced meat

✔️1 onion

✔️100 g grated Gruyere cheese

  ⚜️For the bĂ©chamel :

✔️1/2 l of milk

✔️2 large tablespoons of flour

✔️125 g butter

  1. đŸš©Instructions:    Quick lasagne 

1. Cut the onion into small pieces and fry in olive oil.
2. When the onions have browned well, add the 350g of minced steak.
3. Cook over medium heat and then add the Bolognese sauce.
    Prepare the bĂ©chamel sauce.
4. Melt the butter over high heat.
Once melted, add the two tablespoons of flour then stir with a whisk over medium heat.
5. When the mixture is homogeneous (very fast), gradually add the milk without stopping whisking to avoid lumps.
Continue to stir until the béchamel thickens.
6. Mix the Bolognese sauce made previously with the béchamel.
Then in a gratin dish, pour a layer of this preparation and cover with the lasagne pastry. Repeat the same thing until the sauce is exhausted (about 2 times).
7. The last layer must be a layer of sauce. Add the grated gruyere cheese and cook about 45 min at 180° (th.6).
8. To know if the lasagne is cooked, prick with a knife, the lasagne pasta must be melting, so the knife must sink in without any problem.

đŸš© Tips :

                 Tips and Tricks to success the lasagne
  1. ⚜️GoodPlanet's Veggie Cool tip: Bolognese is perfect for discovering legumes. Coated with tomato sauce, lentils turn into a melt-in-the-mouth vegetarian sauce! 
  2. Enjoy it...Bon Appetit






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