Pancake lasagna with Bolognese sauce and Bechamel

Submitted by enr on 16 Jan 2014
10 ready pancakes
# For Bolognese sauce:
400 g minced meat mixture
1 onion
2 tbsp olive oil for cooking
2 cloves garlic
4-5 tbsp tomatoes (canned) or 2 tbsp tomato paste
1 tsp Pikantina (vegeta), pepper, a pinch of sugar, basil
# For the bechamel sauce:
50 g butter
5-6 tbsp olive oil for cooking
3 tbsp flour with tip
1 tsp salt pinch cumin
500 ml milk
# For sprinkling on top:
40-50 g grated cheese
fresh parsley
Pancake lasagna with Bolognese sauce and Bechamel
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Sauce Bolognese prepare as chill fat and fry all the ingredients in the following order: olive oil, onion (chopped) garlic cloves chopped, minced meat tomatoes. Tampering with spices and simmer 10-something of minutes, then remove. If it becomes thick add water (sugar is to kill the acidity of the tomatoes). In other pot prepare sauce Béchamel as follows - warming up the oil with the butter and fry the flour for about a minute. Add slightly warmed milk and stirring continuously (with wire). Waiting to boil 3-4 moments. Remove from heat and tampering with spices (the original is nutmeg instead of cumin, but I like the smell of cumin). It is the order - one pancake mazhem with white sauce, put the top one that mazhem red sauce and rolled up. In a rectangular baking dish with indicative size 25h17 cm, 8-10 cm deep to accommodate plenty of sauce, pre-coated with about 1-2 cm white sauce redim finished rolls tightly to each other. Pour the white sauce to cover well. Sprinkle with cheese and bake at 180C degrees for 10-something minutes. * The truth is that my last such execution in pancakes with white sauce added grated boiled eggs and pickles shredded. * mince Instead I used the first home lukanka, sausage of the same weight.
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16 Jan 2014