Amounts and method of cooking lasagna recipe
Amounts of lasagna
PACT Lasagna segments
Half a kilo of minced meat
Chopped onion
Two tablespoons of tomato sauce
One tablespoon olive oil
Tablespoon vinegar
Spoon grated cheese Barmzan
Three tomatoes, grated
Half a cup of water
Paper, fresh basil
Paper Laurie
Teaspoon thyme small
Salt - pepper - cinnamon - nutmeg
Two tablespoons of sunflower oil
Four spoons flour
Liter full fat milk
Half a kilo of minced meat
Chopped onion
Two tablespoons of tomato sauce
One tablespoon olive oil
Tablespoon vinegar
Spoon grated cheese Barmzan
Three tomatoes, grated
Half a cup of water
Paper, fresh basil
Paper Laurie
Teaspoon thyme small
Salt - pepper - cinnamon - nutmeg
Two tablespoons of sunflower oil
Four spoons flour
Liter full fat milk
2cups grated mozzarella
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| cooking lasagna recipe |
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| cooking lasagna recipe |amounts |
method of cooking lasagna recipe
Keep olive oil in small bowl with the onion and garlic until it turns to golden color and then add the chopped meat and then put pepper and vinegar
And we turn and then put the cinnamon and nutmeg and then turn the meat well then add the tomatoes, tomato sauce, water, salt, thyme and Lori and cover it over low heat for 10 minutes
Then add the basil and leave and then we begin to prepare béchamel
Put sunflower oil with flour and turn the on the fire until it changes color then it is raised from the fire and put the milk and gradually turn the bat and then return them to the fire and put his salt and pepper and nutmeg and leave to hold together, stirring textures
Then we begin to prepare lasagna
Put meat in the Pyrex and then put the lasagne segments
And put them Bashamil even cover it and put the meat and distribute well
And put them grated mozzarella cheese and grated Barmzan
We repeat this method and make layers of 3 to four layers and put another layer lasagna slices
Keep the rest of the béchamel on the face until completely cover the face completely Bechamel and put upon grated mozzarella and 1 tomato grated distributed workshop thyme and still fit oven 200 degrees and leave half an hour and in the last five minutes occupy grill until golden color take
And we turn and then put the cinnamon and nutmeg and then turn the meat well then add the tomatoes, tomato sauce, water, salt, thyme and Lori and cover it over low heat for 10 minutes
Then add the basil and leave and then we begin to prepare béchamel
Put sunflower oil with flour and turn the on the fire until it changes color then it is raised from the fire and put the milk and gradually turn the bat and then return them to the fire and put his salt and pepper and nutmeg and leave to hold together, stirring textures
Then we begin to prepare lasagna
Put meat in the Pyrex and then put the lasagne segments
And put them Bashamil even cover it and put the meat and distribute well
And put them grated mozzarella cheese and grated Barmzan
We repeat this method and make layers of 3 to four layers and put another layer lasagna slices
Keep the rest of the béchamel on the face until completely cover the face completely Bechamel and put upon grated mozzarella and 1 tomato grated distributed workshop thyme and still fit oven 200 degrees and leave half an hour and in the last five minutes occupy grill until golden color take
