We have always liked lasagna, it is a delicious Italian dish that we usually prepare at home. We often make it when we have several leftovers from other dishes, since combining it with vegetables is great. In this case, we have prepared it with a Bolognese filling, which you can also use to accompany it with pasta, fill aubergines...
Ingredients for 2 servings:
- 8 pre-cooked lasagna plates
- 10 oz of minced meat
- 1 large carrot
- 1 onion
- 3 ripe tomatoes
- White wine
- Salt
- Black pepper
- Olive oil
- Grated cheese
For the bechamel:
- 0.8 oz of butter
- 0.8 ozof flour
- 10 oz of milk
- Salt
Recipe:
- Hydrate the lasagna plates for 10 minutes in cold water.
- Peel the onion and carrot and cut them into small squares.
- Wash the tomatoes and cut them into very small pieces.
- In a large skillet with a drizzle of olive oil, sauté the onion and carrot until soft.
- Add the meat and cook until golden.
- Grate the tomatoes and strain them to make a sauce without lumps.
- Add the tomato and mix so that all the ingredients are well integrated.
- Pour a splash of white wine and let it cook for a few minutes so the alcohol evaporates.
- Sprinkle a little salt and black pepper and add the tomato, mix well.
- In a medium skillet, heat the butter until melted.
- Add the flour and stir continuously until golden.
- Pour the milk little by little while mixing to form the béchamel.
- When you have added all the milk, sprinkle a little salt and keep stirring continuously until the béchamel thickens.
- Assemble the lasagna by placing a layer of pasta, another of the Bolognese and so on until you have 4 layers, ending with a layer of Bolognese.
- Pour the bechamel on top.
- Grate cheese and heat it in the microwave for 2 minutes at 800W so that it melts.
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