Lasagna italica

Lasagna italica

Introduction:

Production steps:

Step 1: add eggs and salt to the flour to make a hard dough.

Step 2: relax for 20 minutes.

Step 3: heat the wok and add olive oil.

Step 4: stir fried garlic in hot oil.

Step 5: stir the garlic until fragrant, then add diced tomato, chopped celery and chopped onion.

Step 6: stir fry for 3 minutes.

Step 7: stir fry for 3 minutes, boil the vegetables over low heat for 30 minutes, then season with salt and pepper, sprinkle with a little cheese powder and stir fry for 5 minutes. The vegetable sauce will be made and put out of the pot for later use.

Step 8: add a little olive oil into the ladle and stir fry the eggplant slices.

Step 9: fry the eggplant slices and bring yellow to the pot.

Step 10: stir fry mushroom slices, string beans and cucumber slices with the bottom oil,.

Step 11: stir fry and set aside.

Step 12: roll with a rolling pin.

Step 13: roll the dough into about 1 mm thick.

Step 14: then use a roller knife to cut into a 10 cm square patch.

Step 15: take a piece of dough and put it in a baking pan. Scoop up a spoonful of homemade sauce and smooth it.

Step 16: spread a layer of cucumber slices, eggplant slices, mushroom slices and shredded lentils on the sauce.

Step 17: put a little homemade sauce on the top of the vegetables and cover it with a piece of dough.

Step 18: spread the sauce, vegetables and dough on the dough, and stack them for 7-8 times.

Step 19: Sprinkle the top layer with cheese powder and mozzarella cheese.

Step 20: turn the oven up and down 180 degrees, put the baking tray into the oven and bake for about 30 minutes, then take out the baking tray, sprinkle a little mozzarella cheese and shredded pepper, and continue to bake for another 10 minutes.

Step 21: after baking, shovel the lasagna into the plate with a mold opener, put an appropriate amount of pasta sauce on the edge of the lasagna, and then decorate it slightly to serve the guests. The production of this surface is complete.

Materials required:

High gluten flour: 100g

Egg: 50g

Tomato: 200g each

Eggplant: 150g

Cucumber: 80g

Mushroom: 80g

Mushroom: 80g

Celery: 80g

String beans: 80g

Onion: 100g

Color pepper: 10g

Celery leaf: 10g

Garlic: 15g

Salt: 7g

Sugar: 3 G

Black pepper: 2G

Black pepper: a little

Olive oil: 15g

Homemade Italian meat sauce: 100g

Note: 1. The thinner the dough, the better. Cut it neatly. It should be 8-10 cm square. Because it's egg noodles, the four sides will expand slightly after baking. If the dough is too thick, it's not good, and it's not suitable to bake. 2. It's better to use all vegetarian fillings. As I've seen and eaten all vegetarian fillings, it's rare to put meat in them. Generally, I put some meat in addition when I go with meals. However, this is not absolute. We can just watch and do it. 3. When the last side dish, do not like to eat meat, can not put meat sauce, with some vegetable salad is also OK.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh