MEAT LASAGNA

(ITALIANS)
UNIVERSIDAD AUTONOMA DEL CARIBE
Valentina beleño Mengual
Teacher: Laura Riviera
Group: D1
INGREDIENTS FOR
MEAT LASAGNA
• 2 onions
• 2 cloves of garlic
• 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)
2
ONIONS

3
2
CLOVES
OF
GARLIC

4
RED
PEPPER
S

5
2
CARRO
TS

6
AND
FRESHL
Y
GROUN
D
BLACK
PEPPER
(TO
TASTE)
7
150 G.
BACO
N OR
BACO
N

8
MEAT
(A
MIXTU
RE OF
PORK
AND
BEEF)
9
SHEETS
OF
LASAGN
A OR
LASAGN
A
GAROFA
LO
10
GRATE
D
PARME
SAN
CHEES
E
11
100 ML.
EXTRA
VIRGIN
OLIVE
OIL

12
1 GLASS
OF
NATURA
L
TOMAT
O

13
1
GLASS
OF
WHITE
WINE

14
BECHAM
EL
(ENOUGH
TO
COVER
LASAGNA
)

15
 PREVIOUS PREPARATION OF THE MEAT
LASAGNA
1. the water is heated in a large pot. When it starts to boil add 2 generous handfuls of salt.
2. the lasagna sheets are inserted one by one without touching (so that they do not stick together).
3. the pasta is hydrated with bechamel sauce and the juice that the sauce releases when baking.
4. the lasagne sheets are stirred with a wooden spoon for 10 minutes
5. the sheets are stretched on top of some sheets of absorbent kitchen paper. Although they may not be
there, they will end up being done in the oven.
6. the vegetables are washed very well to be able to use in the filling.
7. the lasagna is filled with the classic Bolognese sauce, carrots, garlic, peppers and onions.
8. celery is added to taste some wild asparagus or aubergines are perfect. Imagination and you will make an
insurmountable lasagna.
PREVIOUS PREPARATION OF THE MEAT LASAGNA
HOW TO PREPARE THE MEAT LASAGNA FILLING
1. the vegetables are cuted into small pieces so that they come together well in the sauce.
2. The Carrots are cuted 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.
3. Virgin olive oil is applied to the pot. We begin by introducing the onion and garlic, when it is golden brown, add the
rest of the ingredients.
4. the meat is fried at medium temperature for about 15 minutes and we wait for the meat.
5. the meat is sprinkled to taste and we add it to the casserole with the vegetables.
6. the toxin is cut into small cubes and we let it pass for 5 minutes and when we see that it changes color we introduce
the bacon into very small pieces.
7. the white wine is poured and we wait for it to reduce (another 5 minutes over medium heat)
8. the glass of natural tomato is added and rectify with salt and pepper.
9. the meat with the vegetables is stirred and we remove from the heat.
10. the oven at 200º C is reheated for 15 minutes, just enough to make the rest of the lasagna.
HOW TO PREPARE THE MEAT LASAGNA FILLING
20
THANKS