Lasagna Bolognese - II type

Submitted by enr on 28 Jan 2013
2 onions
2-3 peppers
250 g mushrooms
500 g minced meat
800 ml tomato paste (maybe tomatoes canned or fresh)
100 ml sunflower oil
pinch of black pepper
savory, basil, universal spice, salt
1 tbsp soy sauce
500 g sheet for lasagna
1 liter milk
9 tbsp flour
250 g cheese
Lasagna Bolognese - II type
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Luke, peppers and mushrooms chopped and smother a small part of fat to soften them. Then add the soy sauce and minced meat, which fry about 5 minutes, and finally add the tomato paste with pepper, savory and basil. Leave to simmer for about 10 minutes. Then finished Bolognese sauce is removed from the fire. In a separate saucepan prepare bechamel, as in the hot sunflower oil Fry the flour and add the milk. Stir constantly until it thickens and becomes homogeneous. Seasoned with salt, universal spice and a little pepper and remove from heat. Oilm bottom of a large, possibly rectangular tray, and then shoot a few tablespoons of bechamel. Lasagna is piecing is the following sequence: sheet lasagne, bolognese sauce, bechamel sauce. The last line peel put only Bechamel sauce. Bake in preheated oven at about 220C degrees for about 20 minutes, sliced ​​cheese and dopichame until ready.
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28 Jan 2013