Lasagna con Besciamella

Let’s make the Béchamel sauce first:

Ingredients: 3/4-cup butter 1/4-cup flour 2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup) 1-teaspoon salt 1/4-teaspoon pepper 1/4-teaspoon nutmeg

Cooking the Béchamel Sauce 1. Melt butter in a pan. 2. Blend in flour until bubbly. 3. Gradually stir in evaporated milk 4. Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame. 5. Season with salt, pepper, and nutmeg 6. Set aside. Tomato Meat sauce Ingredients 1 box lasagna pasta (500 grams) 3/4 kilo ground beef 1/4 cup olive oil 1/2 cup butter 4 cloves garlic, crushed6 tablespoon 1/4 teaspoon Nutmeg

Dry on Towel.1/3-teaspoon oregano 1-teaspoon salt 4 tablespoon basil leaves. and spice 4. Repeat number 3. wine. Plunge in cold water. 4. 2. Bake 350 F until golden brown. Brown the garlic. Spoon in tomato meat sauce and sprinkle with cheese. Set aside. End with béchamel sauce on the top layer. Let stand 5 to 10 minutes to set. 5. Grease a rectangular dish (around 10 inches x 7inches) with butter. Put in the ground beef. Sprinkle with mozzarella cheese. 3. 3. add the onions and cook until soft. 5. A little flour may be needed to thicken the sauce. 6. Boil 9 lasagna pasta based on the cooking directions in the box. 2. 3. Arrange in the pyrex dish 1. Pour 1/3 of béchamel sauce. . Prepare the pasta 1. Simmer gently until thick. shredded 1-teaspoon salt 1/2-teaspoon pepper 2 cans tomato paste (150 grams each) dissolved in 1 cup beef broth or water shredded mozzarella cheese to add in between layers and for topping To cook the Tomato Meat sauce 1. Set aside. Allow to cook for a while then pour in the beef broth (1 cup) and tomato paste mixture. 6. The directions says “boil for 9 minutes” 2. Arrange a layer of pasta. Heat olive oil and butter.

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