Today's recipe on how to prepare lasagna with minced meat from ready-made leaves. This incredibly delicious dish of Italian cuisine is amazing with its original performance, rich taste and simply amazing aroma. Having ready-packed sheets for lasagna in stock, it will not be difficult to cook it, and you will be able to see it, following simple recommendations.
Lasagna with ready-made sheets - recipe
Ingredients:
- Pork-ground beef - 650 g;
- ready-made lasagna sheets - 10-12 pieces;
- hard cheese - 290 g;
- garlic - 1 tooth;
- onion - 80 g;
- fresh tomatoes - 225 g;
- tomato sauce - 120 g;
- carrots - 90 g;
- a mixture of spicy dry Italian herbs - 1 teaspoon or to taste;
- vegetable oil odorless - 30 ml;
- salt - to taste;
- black ground pepper - to taste;
For béchamel sauce:
- wheat flour - 55-65 g;
- fresh milk - 750 ml;
- dry spicy herbs - 1-2 pinch;
- nutmeg ground - 1-2 pinches;
- butter - 120 g;
- a laurel leaf - 2 pieces;
- ground white pepper - 1 pinch;
- salt.
Preparation
Since in our case we use ready-made lasagna sheets, we will immediately prepare the remaining two bases of the dish - filling and sauce.
Classical stuffing for lasagna is prepared from minced meat with vegetables. And you can take absolutely any meat, we have this ground pork in half with beef. Vegetables are mine and cleaned, onions are shredded in small cubes, carrots are processed on an average grater, and scalded with boiling water, we remove the tomatoes from the skins and crush them with a sharp knife.
In the saucepan, we warm up the refined oil and pass the prepared onion and carrots into it for about five minutes. Now add the minced meat, fry a bit with the vegetables, stretching carefully the lumps. And then lay the sliced fresh tomatoes, peeled and melenko chopped garlic, add the tomato sauce, bring the mass to the desired taste with salt, pepper and herbs, cover the container with a lid and weigh the contents on low intensity fire for fifteen minutes.
With the filling finished, now we'll make the bechamel sauce, without which the lasagna is not that. Milk is brought in a suitable container to a boil, pre-adding to it a laurel leaf and one or two pinch of nutmeg. Next, turn off the plate, cover the container with a lid and leave it for ten minutes for the spices to give their flavor.
Without losing time, we pass the flour in the loose cream butter for three to five minutes, stirring constantly. The result of this action should be a golden dense mass, in which a thin stream infused the milk, first removing the lavrushka from it, while we do not stop stirring the sauce for a second, but instead increase the intensity. Now add salt and white pepper to the mixture, warm it up to the boil, but avoid bubbling and remove from the plate.
The main ingredients of the dish are ready, we proceed to its design and baking. The bottom of the tank for
Preparing for lasagna, of course, in the oven. To do this, warm it up in advance, adjusting to a temperature regime of 190 degrees, place the dish on the middle shelf and bake for about thirty minutes. The result should be a mouth-watering ruddy crust adorning the surface of the lasagna.