Spinach Lasagna Bolognese

Spinach Lasagna Bolognese.

-Spinach pasta sheets – 8
-Ground beef – 500 g
-Pork mince – 500 g
-Beef mince – 500 g
-Olive oil – 5 tablespoons
-Carrots chopped – 1 pc
-Celery finely chopped – 1 stalk
-Bulb chopped
-Sprig of rosemary and sage
-Garlic – 2 cloves
-Red wine – 3 cups
-Tomato paste – 2 tbsp
-Tomatoes in own juice – 800 g
-Pinch of sugar
-Salt and pepper

Béchamel Sauce:
-Butter – 5 tablespoons
-Flour – 4 tablespoons
-Milk – 4 cups
-Salt – 2 tsp
-Nutmeg – ½ teaspoon
-Grated cheese – 1.5 cups

Heat the olive oil in a frying pan and fry the vegetables, herbs, so they let the juice (5-8 minutes).

Mix different types of meat, salt, pepper and add to the vegetables. Leave for 5-6 minutes to lightly fry the meat below and warmed (not mix).

After stuffing warmed, cook for another 15 minutes, stir every couple of minutes. Pour in the wine and until it is fully absorbed touch stuffing.

Put the chopped tomatoes and tomato paste, a pinch of sugar and 3 cups water. Bring to a boil and reduce heat. Leave to stew for 1.5 hours, adding additional water if necessary. Prepare the filling has to be very thick. Salt and pepper it.

Béchamel Sauce:
In a medium saucepan, heat the butter over medium heat. Once it to melt, add flour and bring to a homogeneous mass (about 4 minutes) .vleyte milk, stirring occasionally, bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally, and then remove from heat. Add salt and nutmeg, grated cheese. Stir until cheese is melted and then set aside to use.

Heat oven to 175 degrees. Kvadranoe grease the dish with butter. At the bottom lay around cups of meat filling, close the layer bechamel sauce, sprinkle with cheese and cover with the first spinach leaf. Repeat the same scheme and with the other layers to the top of the dish. The final layer to be bechamel and cheese.

Put the dish on the rack and bake for 45 minutes until golden brown. Leave for 10 minutes before being cut.

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One Response to “Spinach Lasagna Bolognese”

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