Lasagne, Italy(yi da li qian ceng mian )

Lasagne, Italy

Introduction:

"Last time, Juju uploaded her mother-in-law's home style Italian lasagna recipe, but because the light was not good, she was very dissatisfied with the photos taken last time. Just a few days ago, because she had been off for four consecutive days on Easter, Juju made a large plate of lasagna for two people to eat, and then re uploaded this popular Italian food. By the way, if you have eaten anything, you can use my beautiful picture Last time, Juju put about 100ml of spaghetti sauce. It felt a little dry after baking. This time, he put a whole 400ml bottle of spaghetti sauce. It's not so dry after baking. Moreover, the taste of tomato is stronger. It's good enough to put more spaghetti sauce. "

Production steps:

Step 1: soak small pieces of bread in 200ml milk (use dry bread left at home)

Step 2: cut the onion into small pieces, stir fry with medium heat, transparent onion, add minced meat and continue to stir fry, turn the minced meat white, add spaghetti sauce and cut tomato

Step 3: after the bread is soft, crush it by hand, add it into the super good tomato minced meat, stir well, and continue to fry for 2-3 minutes.

Step 4: start to make white juice, adjust the heat, and put butter in the pot

Step 5: when the butter melts, add the flour and stir quickly

Step 6: pour 500ml milk in about 5 times, pour a little milk into each time, and then stir with egg beater for more than 30 seconds

Step 7: cook Melaleuca, in order to prevent the dough from sticking together, it's best to cook 1 to 3 pieces at a time.

Step 8: at the bottom layer, place it in the order of white juice - front layer skin - Beef - white juice - front layer skin - Beef - white juice - front layer skin - white juice - cheese.

Step 9: Sprinkle the grated cheese and bake in the oven preheated to 180 degrees for 30-40 minutes.

Materials required:

Ground beef: 500g

Spaghetti sauce: 400ml

Melaleuca: 5-8 sheets

Bread: 100g

Milk: 700ml

Flour: 50g

Butter: 50g

Onion: 1

Tomatoes: 2

Salt: a little

Pepper: a little

Provence: Vanilla

Note: 1. When making white juice, you should use whole milk, and 500ml must be poured in several times. After pouring in each time, you need to stir for a long time, and the final white juice will be very thick. 2. The white juice should be fully poured into the layer by layer, otherwise the lasagna will be dry and affect the taste. 3. The lasagna is enough for 4-6 people~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Yi Da Li Qian Ceng Mian