Lasagne Verdi À La Bolognese
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef, lean
- 1 onion (s)
- 1 clove garlic
- 40 g mararine
- 100 g mushrooms
- 1 tablespoon flour
- liter ⅛ meat stock, hot
- liter ⅛ wine, white, dry
- Salt and pepper, black, oregano
- 40 g butter
- 50 g ham, cooked
- 1 onion (s)
- 40 grams flour
- 0.25 liter ¼ meat broth, hot
- 0.25 liter ¼ milk
- salt and pepper
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Cut the beef into 1/2 cm cubes. Fry with garlic and onions. Add the chopped mushrooms and sauté briefly. Dust with flour and then pour in the meat stock and wine while stirring. Season with salt, pepper and oregano and let simmer for about 60 minutes.
- Bechamel sauce:
- For the sauce, fry the ham and onions in the butter. Dust more about it. Add the meat stock and milk while stirring. Season with salt and pepper. Simmer for about 5 minutes. Add chives rolls.
- Layer with pre-cooked lagagne leaves in a baking dish and bake at 200 degrees for about 15 minutes.
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