A delicious recipe for a feast in your stomach: Lasagna. This taste will make you feel like you're having a carnival air in your mouth, and it will add a different kind of enthusiasm to your table.
Supplies for lasagna Recipe
* 12 sheets of lasagna (you can make dough yourself if you want)
Ingredients for lasagna dough;
* 2 eggs
* 2 water glasses flour
* half a tablespoon of olive oil
* 2 tbsp water
* a little salt
For internal mortar;
- 400 grams of mincing
- 3 tablespoons of oil
- 2 tomatoes
- 2 peppers or carliston
- 2 dried onion
- 1.5 water cup slightly hot water from the warm (300 ml)
- 2 tbsp tomato saliva (you can make half pepper saliva)
- 2 teeth crushed garlic
- 1 tsp salt
For the Besamel sauce;
- 3 glass of water milk (approx. 600ml)
- 2 tbsp butter
- Half a glass of water flour
- 1 teaspoons salt
- Half teaspoons of pepper
For above;
- Skank cheese grater or parmesan cheese
Lasagna dough Recipe
- We're taking the 1 to a deep bowl. We dig a hole in it, add salt, eggs and olive oil, and knead it. If the dough doesn't seem to be picking up, we add 1-2 tablespoons of water and continue kneading.
- After 5-6 minutes of deep yogurt, we cover it up and let it rest for 30 minutes. We continue to process our dough in a thick way and then in a thin thin thin way 5 times, until it becomes the thinnest. We get lasagna leaves by cutting them to the size we want.
- We boil lasagna leaves in plenty of boiling water for about 1-2 minutes and use the filter to take them to the plate.
Lasagna Recipe Preparation
1.let's pour liquid oil into a large pan and add the onions that we chop small. After we roast our onions until they are yellow, let's continue to roast them by adding the mincing.
2.when the minces are scorched enough, we will peel the garlic we chop or crush, the peppers we slice thin, and the tomatoes we chop up, and then we will dip them in the middle fire.
3.let's roast it with salt and saliva on it.
4, then we add the water and let it cook in a low-temperature temperature until it's drained.
5.let's get the butter and flour in a small pot for the Basamel sauce and roast it until it smells of flour in the middle fire.
6.let's add the milk slowly onto it and beat it continuously so it doesn't get lumpy.
7.when we start the jugular, let's add salt and pepper. Let's let him listen when he's a custard.
8.let's place boiled lasagna leaves on a pre-oiled heat-resistant oven dish with tips overflowing on the sides.
9.If we have the gravy and the basil sauce ready, let's spread the lasagna leaves from the inland and the basamel sauce. A layer of chopping mortar, then a thin layer of beasel sauce Then let's put lasagna leaves on it so it doesn't overflow this time.
10.let's put some ground beef on the lasagna again and spread it out nicely by pouring some basamel sauce on it.
Let's put lasagna leaves back on top of 11 and run it through the minced mortar and the basil sauce again. This process will continue until our supplies are finished.
12.let's pour the last layer of lasagna into the same way that it won't be much longer, and it'll be abundant, and it'll be a nuamel sauce. Then we sprinkle the cheese grater or the parmesan cheese.
13.let's bake our tray in a preheated 190 degree oven for about 20-25 minutes.
Let's wait until the 14 is completely redacted and let's rest for 15 minutes.
15.then we can slice and serve and eat.
