Lasagna

Lasagna is a wide, flat pasta shape. As with most other types of pasta, the word is a plural form, lasagne meaning more than one sheet of lasagna. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne originated in Italy, in the region of Emilia-Romagna. A traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats, miscellaneous vegetables and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.

Zusatzinformation

Bewertung:
5.00
Schwierigkeitsgrad:
einfach
Portion:
4 - 6
Zubereitungszeit:
30 Minuten
Koch-/Backzeit:
90 Minuten

Zutaten

500 Gramm Rinderhackfleisch
120 Milliliter Rotwein
1-2 Zwiebeln
2 Stangensellerien (oder Staudensellerien)
1-2 Karotten (oder Möhren)
150 Milliliter Rinderbrühe
125 Gramm Speckwürfel, optional
2 Esslöffeln Tomatenmark
2 Lorbeerblätter
2 Gewürznelken (oder kurz: Nelken)
3 Esslöffeln Olivenöl
150 Milliliter Milch
60 Gramm Butter oder Margarine
400 Gramm Lasagna-Pasta
300 Milliliter Béchamelsauce (oder Milchsauce)
150-200 Gramm Mozzarella
150 Gramm geriebene Parmesan
1 Teelöffel Salz
1 Teelöffel Pfefferpulver
 
 

Zutaten vorbereiten.

 
 

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