Lasagne, Italy

Lasagne, Italy

Introduction:

"Today's lasagne has been made more than ten times. Although the taste is not perfect, it is very close. I remember making lasagne for J for the first time. J was very surprised and commented that my version was better than Annie's Italian restaurant's (which is the highest rating of J's cooking so far)... This sentence is very useful to me. Now lasagne has become my "home dish" and I use it every so often to "improve my life"... "

Production steps:

Step 1: cook the dough in boiling water (8 minutes), put a little salt and a few drops of olive oil in the water.

Step 2: put 2 tbsp olive oil and 1 / 4 egg size butter in the frying pan, fry the beef stuffing, filter out the excess oil, add tomato sauce, stir well, set aside.

Step 3: add 1 / 2 egg size butter in a small saucepan over low heat, add 2 tbsp flour after slight heat, stir well, add milk immediately, add milk slowly, and keep stirring while adding. When the milk is slightly thick, turn off the heat and set aside.

Step 4: stack the dough, stuffing and milk layer by layer. The steps are: dough - meat sauce - milk - cheese (a small amount of cheese in the middle layer, more in the top layer).

Step 5: finish the top layer with cheese, add the roasted cheese and color. Preheat oven for 10 minutes, 170 degrees.

Step 6: baked, eat!!

Materials required:

Lasagna: moderate

Beef stuffing: 1 jin

Tomato sauce: right amount

Milk: 2 cups

Flour: 2 tbsp

Mozzarella cheese: right amount

Olive oil: right amount

Butter: moderate

Salt: right amount

Note: when baking, pay attention to some, the surface can be roasted to brown. If you think the dough is too long, you can cut it narrower, and you can use the cut corners in the middle layer. Milk production process must use a very small fire, milk scoop up with a spoon, when falling can be connected into a line.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor