Lasagne

Name: Lasagne
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ground beef; 400ml Spaghetti Sauce; 5-8 sheets Melaleuca; 100g bread; 700ml milk; 50g Flour; 50g butter; 1 piece onion; 2 pcs tomato; a little salt; a little pepper; Appropriate amount (can be saved) Provence vanilla leaves

by juju's Parisian kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Last time juju uploaded the homemade Italian lasagna recipe learned by my mother-in-law, but because of the poor lighting, I was very dissatisfied with the photos I took last time. Just a few days ago, I had a four-day holiday for Easter, juju I made a large plate of lasagna that was delicious for two people, and re-uploaded this favorite Italian food. By the way, if I have not eaten it, I will use my beautiful pictures to seduce it~~~~~Last time I put it in juju About 100ml of spaghetti sauce, it feels a bit dry after roasting. This time I put a bottle of 400ml, it is not so dry after roasting, and the tomato flavor is stronger. It is better to add a little more spaghetti sauce to taste enough~ ! "

Lasagne

1. Soak small pieces of bread into 200ml milk (you can use leftover dry bread at home)

2. Cut the onion into small pieces and fry over medium heat. The onion is transparent. Add the minced meat and continue to fry. The ground meat turns white. Add the spaghetti sauce and the diced tomatoes

3. After the bread is soaked softly, crush it by hand, add super-fine tomato minced meat, stir well and continue to fry for 2-3 minutes.

4. Start making white sauce, adjust the heat to a low temperature, and put butter in the pot

5. When the butter melts, add the flour and stir quickly

6. Pour 500ml of milk in about 5 times, pour in a little milk each time and use a whisk for more than 30 seconds

7. Cook the mullet, in order to prevent the dough from sticking together, it is best to cook 1 to 3 sheets at a time.

8. The bottom layer is placed layer by layer in the order of white sauce-front skin-beef-white sauce-front skin-beef-white sauce-front skin-white sauce-shredded cheese.

9. Sprinkle the shredded cheese and put it in the oven preheated to 180 degrees and bake for 30-40 minutes.

Tips:
1. When making white juice, use whole milk, and 500ml must be poured in in batches. After each pour, it must be stirred for a long time, and the final white juice will be very thick.

2. When mixing layer by layer, pour the white sauce fully, or the lasagna will be dry and affect the taste.

3. The made lasagna is enough for 4-6 people~