Saturday, November 5, 2011

Lasagna with bechamel sauce and cheese




For this lasagna with bechamel sauce and cheese is needed:
Lasagna 
500 g noodles lace,
600 g minced meat,
120 g of cheese,
1 l of milk,
100 g butter,
2 egg yolks,
mustard,
spice mixture of vegetables,
150 ml sour cream,
5 tablespoons flour
oregano,
black pepper,
Lasagnaketchup,
salt.

Prepare lasagna with bechamel sauce and cheese as follows:

Bolognese sauce: in a little oil, lightly brown the meat, adding water until the meat is tender.
Add ketchup, spices mixture of vegetables, oregano and pepper and mix well.
Bechamel sauce: melt butter, add 5 tablespoons of flour and fry briefly.
Gradually add milk and stir until the sauce thickens.
Remove the top and add the mustard, egg yolks and blend of spices and vegetables.
Cook the noodles in salted water and drain.
In an oiled ovenproof dish, place the row of noodles, applied over the Bolognese sauce, bechamel sauce and a little grated cheese.
The same procedure is repeated until all the material is spent.
The last layer, pour over the bechamel sauce over the beaten sour cream and sprinkle with grated cheese.
Bake in preheated oven at 200 ⁰ C until golden brown.

5 comments:

  1. Mhmmm your lasagne is tempting me! =D

    ReplyDelete
    Replies
    1. Thank you Helene!
      I hope that you will not resist:).
      Best regards!

      Delete
  2. This is a delightful dish. This is my first visit to your blog so I took some extra time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

    ReplyDelete
  3. Looking good Diana. You are really rocking the new design. Love it

    ReplyDelete
    Replies
    1. Thank you The Cookinglady!
      Best regards!

      Delete

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