Lasagne is a traditional dish of Italian cuisine that was created in the vicinity of Naples. Past pasta translates with stuffing based on tomato sauce and minced meat (often stewed in wine), béchamel and cheese. Sometimes sweet carrots go to the dish, especially in vegetarian version. The casserole is not the simplest and fastest to prepare, especially because of the béchamel sauce.
If you care about a good taste, but you can go to minor concessions to the original recipe, then We will recommend you to change a problematic béchamel into another sauce. To make your work easier and shorten the time spent in the kitchen, put the pasta patches and tomato-mushroom sauce cream, mixed with mozzarella, salt, pepper and nutmeg. It will be great to imitate the traditional ingredients used for lasagne.
Ingredients:
- 15 lasagne pasta plates,
- 500 g of minced beef meat,
- 500 ml of tomato passage,
- onion,
- 2 cloves of garlic,
- 100 g Parmesan cheese,
- 150 g mozzarelli,
- 150 ml of thick, sweet cream (30%),
- vegetable oil (for frying),
- a teaspoon of sweet pepper,
- a teaspoon of hot peppers,
- a teaspoon of oregano,
- a teaspoon of basil,
- a teaspoon of thyme,
- a pinch of nutmeg,
- Salt, pepper (to taste).
Method of performance:
Peel the onion and cloves of garlic. Cut the onion into cubes, chop the garlic or squeeze through the press.
Heat about 2 tablespoons of oil in a deep frying pan (or in a pot with a non -stick bottom). Fry the onion on hot fat. At the end of frying, add garlic to the onion, and after a while transfer meat to the pan.
Fry the meat in brown color. Stir all the time so that it does not break into the lumps.
When the juice evaporates from the meat, add the tomato passata, herbs and both peppers to the pan. Mix all ingredients. Simmer for a few minutes on a slow fire – until the sauce thickens a bit. Finally, season with salt and pepper.
Prepare a heat -resistant dish in which 3 lasagne patches arranged side by side (they can overlap a little).
Grate Parmesan cheese on small grater mesh, and mozzarella – on medium. Mix mozzarella with cream. Season them with salt, pepper and nutmeg.
Liberate the form and place a rectangle with 3 plates of pasta on its bottom. Spread a portion of cream with mozzarella on them. Put 1/4 sauce on top and sprinkle 1/4 Parmesan cheese. Cover with a layer of pasta. In this way, arrange 4 layers of meat. Smear the last, fifth layer of pasta with a mixture of mozzarella and cream.
Insert lasagne into the oven preheated to 175 ° C. Bake for about 45 minutes. In the middle of baking, cover the lasagne with an aluminum foil sheet so that it does not bake on top.
Source: NowowoPuje.pl
