Lasagna e una din mancarurile noastre preferate si cum in ultimul timp am facut o pasiune pentru paste, am reinterpretat reteta clasica de lasagna astfel incat sa manance si Ilincuta. Carne de calitate tocata in casa, fara prajit in ulei, fara rantas, a iesit o mancare foarte gustoasa si satioasa, perfecta pentru mesele in familie :)

Ingrediente (8 portii):

  • foi pentru lasagna
  • 100g emmentaler
  • 200ml smantana

Sos Bolognese:

  • 1 kg carne de vita
  • 2 cepe
  • 1 morcov
  • 1 tija telina Apio
  • 600ml suc de rosii
  • 3 catei de usturoi
  • 1/2 lgt cimbru
  • 1/2 lgt oregano

Sos Bechamel:

  • 700ml lapte
  • 50g unt
  • 3 lg faina
  • 1/4 lgt nucsoara
  • 1 foaie de dafin

Sos Bolognese: taiem carnea cubulete si o dam prin masina de tocat. Tocam marunt ceapa, morcovul, telina si le calim in 2 linguri de apa. Adaugam carnea tocata, sucul de rosii, cam 400ml de apa, cateii de usturoi pisati si condimentele. Lasam mancarea pe foc pana scade destul lichidul si avem un sos grosut, aprox 40 de min, amestecand periodic.

Sos Bechamel: Punem pe foc intr-o craticioara laptele, untul dafinul si nucsoara si incalzim pana se topeste untul, apoi adaugam faina si amestecam sosul pana se ingroasa. Scoatem foaia de dafin la final si putem asambla lasagna.

Asamblare: Intr-o tava mare (aprox 35*25cm) punem un strat din sosul de carne, asezam deasupra foi de lasagna (prefierte), turnam cate un polonic din sosul alb. Continuam pana terminam sosul de carne, apoi incheiem cu un strat de foi, sosul Bechamel ramas si deasupra adaugam branza rasa amestecata cu smantana. Coacem lasagna cam 50-60 de min la 180C, pana se rumeneste frumos deasupra. Pofta mare!

Galerie foto

ENGLISH VERSION

Lasagna is one of our favorite comfort foods and because I’ve been loving pasta lately, I recreated lasagna in a toddler friendly version :) With home ground quality beef, no frying in oil, I prepared a super delicious and nutritious meal for the whole family :)

Ingredients (8 servings):

  • lasagna sheets
  • 100g emmentaler
  • 200 ml sour cream

Bechamel sauce:

  • 700 ml milk
  • 50g butter
  • 3 tbsp flour
  • 1/4 tsp nutmeg
  • 1 bay leaf

 

Bolognese sauce:

  • 1 kg beef
  • 2 onions
  • 1 carrot
  • 1 celery stick
  • 600 ml tomato juice
  • 3 cloves of garlic
  • 1/2 tsp thyme
  • 1/2 tsp oregano

Bolognese sauce: roughly chop the meat and grind it. Finely chop the onions, carrot, celery and saute in 2 tablespoons of water. Add the ground meat, tomato juice, about 400 ml water, diced garlic and spices. Simmer until it thickens, constantly stirring, for about 40 min.

Bechamel sauce: Place the milk, butter, nutmeg and bay leaf  in a pot on low heat until the butter is melted, then add the flour and stir until it thickens. Remove the bay leaf and start to assemble the lasagna.

Assembly: In a large baking pan (approx 35*25 cm) place a layer of meat sauce, place lasagna sheets on top, then bechamel sauce and continue until the Bolognese sauce finishes. Top with a lasgna sheet layer, Bechamel sauce and add on top the sour cream mixed with the grated emmentaler. Bake in the preheated oven at 180 C for about 50-60 min, until nicely golden. Enjoy!

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