New recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preparation of bechamel sauce:

Melt the butter over low heat, when it melted I incorporated the two tablespoons of flour with the tip and mixed, taking off the heat, until the flour was well incorporated into the butter. Then I added a little milk, so that it does not become sticky, until it is very well incorporated with flour and butter. I put the bowl on the fire again, adding salt and a little pepper, obtaining a slightly liquid paste. To make it more flavorful, I added about 4 cloves of finely chopped garlic.

Preparing the sauce for the lasagna filling:

I chopped the onions finely and hardened them in a little oil and water, I added salt, pepper, a teaspoon of rosemary powder. When the onion was soft, I added the minced turkey meat. When the meat has penetrated well, I added the two pieces of Neapolitan pasta sauce and let it boil until they are well blended and a kind of pasta / sauce is obtained.

Lasagna preparation:

In a larger yena pan I greased the pan with a little oil, I placed a thin layer of bechamel sauce over which I placed the pasta sheets for lasagna, over which I put another layer of beshamel sauce and I placed a thin layer of sauce of meat and I repeated with other layers of pasta greased with bechamel until I filled the tray and over the last start of pasta on top I put a thicker layer of bechamel sauce, in fact all I had left.

We put it in the oven for about 40 minutes for our stove and it turned out bestial good!

... and here I am

less versified

a delicious recipe,

to keep it on the table! ;)

Great appetite and growth!

Sucked baby

what he likes to feast on! : P :)