Question

receta de lasaña en ingles CORTA, ayudaaa

Answer 1

Respuesta:

We heat a large pot of water, the widest in the house. When it starts to boil add 2 generous handfuls of salt.

We introduce the sheets of lasagna one by one without touching (so that they do not stick together).

Now we can find countless types of lasagna where it does not hydrate it as it did before. At home many times to save time I use the ones that are hydrated with the béchamel sauce and the juice that the sauce releases when baking.

If you do it in the traditional way we have to stir with a wooden spoon and in about 10 minutes we remove the sheets.

We spread them on some sheets of absorbent kitchen paper. Even if it seems that they are not, they will end up being done in the oven.

The next step will be to wash all the vegetables that we are going to use in the filling very well.

In the recipe I recommend the filling of the classic Bolognese sauce, carrots, garlic, peppers and onions.

Explicación:

Espero y te sirva

Answer 2

Ingredients for Beef Lasagna

2 onions and 2 garlic cloves

2 red bell peppers

2 carrots

Salt and freshly ground black pepper (to taste)

150 g. bacon or bacon

500 g. meat (a mixture of pork and beef)

12 sheets of lasagna or lasagna Garofalo

100 g. grated Parmesan cheese

100 ml. extra virgin olive oil

1 glass of natural tomato

1 glass of white wine

Bechamel (enough to cover lasagna)

Previous preparation of the meat lasagna

We heat a large pot of water, the widest in the house. When it starts to boil add 2 generous handfuls of salt.

We introduce the lasagna sheets one by one without touching (so that they do not stick together).

Now we can find countless types of lasagna where it does not hydrate it as it did before. At home many times to save time I use the ones that are hydrated with the béchamel sauce and the juice that the sauce releases when baking.

If you do it in the traditional way we have to stir with a wooden spoon and in about 10 minutes we remove the sheets.

We spread them on some sheets of absorbent kitchen paper. Even if it seems that they are not, they will end up being done in the oven.

The next step will be to wash all the vegetables that we are going to use in the filling very well.

In the recipe I recommend the filling of the classic Bolognese sauce, carrots, garlic, peppers and onion.

Although you can add the ones you like the most at home, a little celery, some wild asparagus or aubergines are perfect. Imagination and you will make an insurmountable lasagna.

How to prepare the meat lasagna filling

We cut the vegetables into small pieces so that they come together well in the sauce.

We cut the carrots as thin as possible. I recommend you laminate them with the potato peeler because when they are poached, if the strips are thick, they are not made. We reserve everything in a bowl.

In another casserole we add extra virgin olive oil. We start by introducing the onion and garlic, when it is golden brown, add the rest of the ingredients.

We fry everything at medium temperature for about 15 minutes and wait for the meat.

Season the meat to taste and add it to the casserole with the vegetables.

We let it pass for 5 minutes and when we see that it is changing color we introduce the bacon in very small pieces.

We pour a glass of white wine and wait for it to reduce (another 5 minutes over medium heat).

Add a glass of natural tomato and rectify with salt and pepper.

We remove the meat with the vegetables and remove from the heat.

We preheat the oven to 200º C for 15 minutes, just enough to make the rest of the lasagna.

 

Preparation of the bechamel sauce and end of the recipe

While the sauce is resting we are going to prepare the bechamel, we can prepare it more creamy or more consistent depending on the measures. On the blog you have the recipe for this cream in great detail.

To assemble the lasagna the thing is very simple. We put in the bottom of the source a few tablespoons of the béchamel sauce.

On top of the sheets, a layer of the mixture with the meat in each sheet, again the béchamel sauce and so on until you have 3 floors.

You can make the lasagna layers you want, well the ones that the source allows. Finally we finish with a generous layer of bechamel

And for those who like cheese, we grate the one that you like the most, which is special for gratin. I recommend a Parmesan type curadito cheese.

Bake in the middle tray for 15 minutes at 180º C and for 3-5 minutes on top with the gratin set to brown.

es un poquito largo pero espero q te sirva