Italian meat paste lasagna (with tomato sauce, white sauce and lasagna peel)

Published Jun 21, 2021 at 20:31pm ET


Italian meat paste lasagna (with tomato sauce, white sauce and lasagna peel)

Italian lasagna belongs to Italian lasagna, and the filling is usually tomato sauce. Although each layer has the same filling, the taste of each layer is different. The earliest written record of Italian lasagna can be traced back to the 14th century manuscript of Naples, The Book of Cooking, which recorded that lasagna was cooked, stacked with spices and ground cheese, and then cooked. I use self-made lasagna. There are two ways to make lasagna. One is fried batter, which is spread in the middle of meat sauce and then roasted. The finished product is relatively soft. The other is to roll the noodles into noodles and lay them over after boiling water. The finished products can be cut into pieces after demoulding, which is more convenient for food sharing.

Food Material List

  • 1 flour 100g
  • 2 Egg 1
  • 3 water Appropriate amount
  • 4 Olive oil 1 scoops
  • 5 Pork 100g
  • 6 Ketchup 2 tablespoons
  • 7 onion Half
  • 8 Carrot Appropriate amount

Operational steps

  • 1 Make lasagna: Flour with eggs, 1 teaspoon of water and olive oil
    Italian meat paste
  • 2 Mix well into a ball and let it stand for a moment.
    Italian meat paste
  • 3 Make white sauce: Mix the light butter with flour and milk, heat it over medium heat and stir for 5 minutes, until slightly thick, then leave the fire, add salt and black pepper to mix.
    Italian meat paste
  • 4 Making tomato sauce: Wash pork, cut large pieces, and put them in a wall breaker or cooking machine.
    Italian meat paste
  • 5 Choose the stirring procedure, stir for about ten seconds, stop the procedure and take out the pork paste. A little granule tastes good, so it doesnt need to be stirred too delicately.
    Italian meat paste
  • 6 Melt butter over low heat, stir-fry garlic, onion and carrot
    Italian meat paste
  • 7 Stir-fry with pork paste, salt and black pepper.
    Italian meat paste
  • 8 Add red wine, tomato sauce and broth, mix well and boil. Cover the pot and cook over low heat for 15 minutes.
    Italian meat paste
  • 9 Boil until sticky and set aside.
    Italian meat paste
  • 10 Roll the dough into thin slices and cut it into baking dish size. Cook in boiling water for about 1 minute. Remove and use kitchen paper to absorb water.
    Italian meat paste
  • 11 Brush a layer of white sauce on the bottom of the baking pan, cover with a thousand-layer skin, then brush with white sauce, and spread with tomato sauce.
    Italian meat paste
  • 12 Repeat the action of lasagna, white sauce and tomato sauce 3-5 times (depending on the depth of the grill) until the grill is filled.
    Italian meat paste
  • 13 The last layer is white sauce, sprinkled with cheese crumbs.
    Italian meat paste
  • 14 The surface is wrapped in tin paper and placed in the middle of the preheated oven. The oven is heated 180 degrees and baked for about 30 minutes. Because the use of self-made thousand-layer skin, slightly thicker than the market machine press, so wrapped in tin paper to bake, can make the skin ripe, but not because of the extension of baking time and water loss and hardening. If you buy the finished thousand-layer skin, you can omit the steps of wrapping tin paper.
    Italian meat paste
  • 15 Open tin paper, put it on top of oven, bake for 5-10 minutes, then color the surface.
    Italian meat paste
  • 16 Take it out to cool, dig it directly in the baking dish with a spoon, or dump it upside down in the dish. Cut it into pieces and eat it.
    Italian meat paste
  • 17 Writing production steps
    Italian meat paste
  • 18 Writing production steps
    Italian meat paste

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Healthcare food category

Poultry, Burst, Friends Dinner, Refreshing, Meat 1, Roast, Braise


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