So here's my recipe for lasagna: For the meat sauce Bolognese: For the bechamel sauce: For the dough: In addition: For the dough all the ingredients for 5 minutes vigorously, preferably with your hands to form an elastic, not too soft dough and knead, cover and let rest in refrigerator 45 minutes.
It has become extremely juicy, easy-killer delicious! In my little indoor herb garden I have, however there are also two small curly parsley shrubs that are there in the (mostly) feel really comfortable shade. So I always have a small supply of stock for seasoning and decoration, for the parsley is one of my favorite herbs!
If the dough is too dry, just add a little water, it is too moist, just add more flour. Meanwhile, you prepare for the stew. For this purpose, the oil in a large frying pan and fry the hack is good. Onion, carrot and celery add, and cook about 2 minutes. Now stir in the tomato puree and fry also briefly, then stir in parsley and garlic.
let the red wine and deglaze with the knife in a can roughly chopped canned tomatoes, bring to a boil again and then open simmer over medium heat about 30 minutes. Season well with salt and pepper. For the bechamel sauce, melt the butter in a saucepan, stir in flour and fry briefly without it takes a lot of color.
Then pour the milk, while stirring constantly with a whisk so there are no lumps. can continue to cook over low heat for 20 minutes to allow the sauce loses the flour taste. Preheat oven to 180 degrees. Now you knead the dough by well again, and processes it best in a long pasta machine, thin layers (I was level 5).
(2 each should fill out the form completely) Cut into 4 equal rectangles fit into the selected shape. We have - as you can see - frozen made equal to twice the amount and then cooked briefly. Bring plenty of salted water to a boil, and the plates is pre-cook about 1 minute. Removal, only briefly and can not drain too well and are dripping wet ready, this is the lasagne juicy later.
Now one layer of 1 / 3 meat sauce into the greased baking dish. Then there are 2 sheets of lasagne ... then again 1 / 3 meat sauce. On top is now half the bechamel sauce, then again 2 lasagne sheets, then the remaining meat sauce and then the rest of the béchamel sauce. Sprinkle with cheese and top with a few knobs of butter.
25-30 minutes until golden brown. This's been with us a salad of endive and cherry tomatoes with homemade Italian dressing.
It has become extremely juicy, easy-killer delicious! In my little indoor herb garden I have, however there are also two small curly parsley shrubs that are there in the (mostly) feel really comfortable shade. So I always have a small supply of stock for seasoning and decoration, for the parsley is one of my favorite herbs!
If the dough is too dry, just add a little water, it is too moist, just add more flour. Meanwhile, you prepare for the stew. For this purpose, the oil in a large frying pan and fry the hack is good. Onion, carrot and celery add, and cook about 2 minutes. Now stir in the tomato puree and fry also briefly, then stir in parsley and garlic.
let the red wine and deglaze with the knife in a can roughly chopped canned tomatoes, bring to a boil again and then open simmer over medium heat about 30 minutes. Season well with salt and pepper. For the bechamel sauce, melt the butter in a saucepan, stir in flour and fry briefly without it takes a lot of color.
Then pour the milk, while stirring constantly with a whisk so there are no lumps. can continue to cook over low heat for 20 minutes to allow the sauce loses the flour taste. Preheat oven to 180 degrees. Now you knead the dough by well again, and processes it best in a long pasta machine, thin layers (I was level 5).
(2 each should fill out the form completely) Cut into 4 equal rectangles fit into the selected shape. We have - as you can see - frozen made equal to twice the amount and then cooked briefly. Bring plenty of salted water to a boil, and the plates is pre-cook about 1 minute. Removal, only briefly and can not drain too well and are dripping wet ready, this is the lasagne juicy later.
Now one layer of 1 / 3 meat sauce into the greased baking dish. Then there are 2 sheets of lasagne ... then again 1 / 3 meat sauce. On top is now half the bechamel sauce, then again 2 lasagne sheets, then the remaining meat sauce and then the rest of the béchamel sauce. Sprinkle with cheese and top with a few knobs of butter.
25-30 minutes until golden brown. This's been with us a salad of endive and cherry tomatoes with homemade Italian dressing.
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