- Liittynyt
- 17.10.2016
- Viestejä
- 3 202
Alla resepti, minkä mukaan suunnilleen tein. En muista mistä tuon olen joskus ottanut talteen. Lisäsin tuonne pekonin eli laitoin possun jauhelihan tilalle.
Valkokastiketta oli ihan liian vähän. Kannattaa tuplata annos. Jättää mieluummin loput laittamatta kuin jää puutumaan jostain kerroksesta.
Mausteita pistin oman suun mukaisesti eli en mittaillut. Ja lasagnelevyt tein jollain netistä napatulla reseptillä.
Ingredients
Meat Sauce:
Instructions
Meat Sauce:
Meat Sauce:
- 1 tbs olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely diced
- 3 cloves garlic cloves, finely chopped
- 700 g ground beef mince
- 300 g ground pork mince (/ 150g pekonia)
- 500 g Passata
- 400 g crushed tomatoes
- 2 tbs tomato pure
- 1 beef bouillon cube, crushed / beef bouillon
- 1 teaspoon each dried oregano and basil
- pinch sugar,
- Salt and pepper, season to your tastes
- 2 tbs butter
- 2 tbs flour, all purpose or plain
- 4,5 dl milk
- 0.5 cup fresh shredded parmesan
- 300 g fresh lasagna sheets
- 300 g fresh mozzarella cheese, shredded
- 1 tbs finely chopped fresh parsley
Instructions
Meat Sauce:
- Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
- Add beef and pork and cook while breaking it up with the end of your spoon, until browned.
- Pour in the Passata, crushed tomatoes, tomato pure, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper and sugar. Cover and cook for about 30-60 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender
- Adjust salt, pepper and dried herbs to your taste.
- In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
- Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in small increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
- Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes)
- Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
- Preheat oven to 180°C.
- Spoon meat sauce on the base of a baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.)
- Layer with meat sauce (enough to cover pasta), white sauce and mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
- Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
- Garnish with parsley and let stand for about 10 minutes before slicing and serving.
Viimeksi muokattu:
:
Jotenki vaikee hahmottaa määriä astian koon mukaan vaikka kuinka yrittää tehdä ohjeen mukaan.
)
Pitäisi antaa rauhassa vetäytyä ennen leikkaamista. Mieluiten jopa tunnin ajan, mutta vähintään puoli tuntia.
