Italian lasagne

Recipe on Italian lasagne 4 port

Ingredients recipe

500 g high rev to grind, or minced meat

100 g mushrooms

100 g smoked bacon

1 can of tomatoes passed (400-500 gr)

1 dl tomato puree

4 cloves garlic

2 tbsp olive oil

2 tbsp butter Salt Black

100 g cheese to grate

10 pc lasagne sheets (green)

BECHAMEL SAUCE:

7 dl milk

2 dl whipping cream

100 g butter

1 dl wheat flour Nutmeg (riv some features)

Pepper

Salt

Do this

1. Grind the meat if you choose to do it yourself.

2. Cutting sid pork and chapinjonerna fine.

3. Mince garlic.

4. Fry the meat in a boiler with soft until it is browned.

5. Fry then sid pork, mushrooms and garlic in a little olive oil until it is golden browned.

6. End of having in tomatpurén.

7. Put everything in a thick-bottomed pan (like an iron pot) and pour in the tomato passed.

8. Season with salt and freshly painted black.

9. Let everything in the pot CHUG 30-40 minutes.

10. Take a slightly deeper ugnsform and add a layer of tiles at the bottom.

11. Alternated with a layer of sauce and grated cheese and a layer of mincemeat.

12. Continue until all tiles are exhausted and conclude with a final layer of Bolognede, bechamel and cheese.

13. Put into oven and bake in 20-30 minutes at 200 degrees.

14. BECHAMEL SAUCE:

15. Heat the milk cream alongside.

16. Melt the butter and powder over the flour.

17. Stir with a whisk so that the flour dissolves in the butter thoroughly.

18. Turn in half of the warm gräddmjölken and stir so it will be smooth and nice.

19. Wrap the rest and mix on.

20. Let simmer slowly in 5-10 minutes.

21. Season with salt, pepper and a few strokes on nutmeg hazelnut.