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Recipe for... pasta recipes |
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Lasagne VerdeThis recipe is rated : 0
Recipe Ingredients14 sheets precooked lasagnebutter, for greasing 3 3/4 cups Bechamel sauce 3/4 cup grated mozzarella cheese fresh basil (optional), to garnish Meat sauce: 1/8 cup olive oil 4 cups ground beef 1 large onion, chopped 1 celery stalk, diced 4 cloves garlic, crushed 1/4 cup all-purpose flour 1 1/4 cups beef stock 5/8 cup red wine 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh marjoram 1 teaspoon choppedfresh basil 2 tablespoons tomato paste salt and pepper Cooking ProceduresTo make the meat sauce, heat the olive oil in a large skillet. Add the ground beef and cook, stirring frequently, until browned all over.Add the onion, celery, and garlic and cook for 3 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually stir in the stock and red wine, season well with salt and pepper, and add the parsley, marjoram, and basil. Bring to a boil, lower the heat, and simmer for 35 minutes. Add the tomato paste and simmer for 10 minutes longer. Lightly grease an ovenproof dish with a little butter. Arrange sheets of lasagne over the base of the dish, spoon a layer of meat sauce over the noodles, then bechamel sauce. Place another layer of lasagne on top and repeat the whole process twice, finishing with a layer of bechamel sauce. Lightly sprinkle with the grated mozzarella cheese. Bake the lasagne in a preheated oven at 375 F for 35 minutes, until the top is golden brown and bubbling. Garnish with fresh basil, if desired, and serve immediately. |
Excerpt from the wayback cook-book collection: |
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