Lasagna with three sauce

Submitted by enr on 16 Jan 2010
500 g sheet for lasagna
# For the first sauce:
1 carrot
7 tbsp canned tomatoes
100 g fresh mushrooms
1 stalk leek
2 tbsp butter
500 g minced meat advance seasoned with cumin and pepper
2-3 sprigs fresh parsley
1 tbsp dried basil, dried celery, oregano
1 tsp garlic powder and chili
# For the second sauce:
3 tbsp cooking cream
50 g yogurt
50 g beer nuts
lemon juice
1 tsp cumin (ground)
# For the third sauce:
400 g yogurt
3 slices of bread
2 tbsp mayonnaise
1/2 tbsp dried dill, 1 tbsp garlic powder, salt
1 tsp lemon juice
2 tbsp milk
3 tbsp sunflower oil
Lasagna with three sauce
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First sauce: Cut the leek into very finely grated carrot. Mushrooms are washed and cut. The butter is heated in a suitable vessel, then added to it empty. Once fried, added to it and crushed mince. Grind very finely using a wire whisk. Strain the tomatoes and add to the meat mixture. Add and mushrooms, carrot, parsley, basil, celery, oregano, garlic, chili and salt. Stir and let simmer until the sauce thickens. Second sauce: Beer peanut grind with a blender. Yogurt and cooking cream mix and mix well. Add lemon juice, cumin and beer peanuts. Mix and set aside. Third sauce: slice of bread soaked in yogurt. Stay in it for 5-10 minutes. Then, thereto was added mayonnaise, milk, garlic, lemon juice and dill. Everything blending, as the oil is added last, and it gradually. Leave aside. In tray rank sheet for lasagna. On each sheet is put on the first sauce. Cover with another crust on top. On it you put the second sauce, covered with sheet on which optional can put cheese on top and pour the sauce the third. Alternating so until the peel finish, with ends with sheet. Lasagna bake for 2-3 minutes in the oven, then remove and pour the rest of the third sauce. Again put in the oven and bake until golden brown.
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16 Jan 2010