Classic Lasagna from the cartoon "Garfield 2: A Tale of Two Kitties"

Category: Dishes from cereals and flour products
Lasagna classic from the cartoon Garfield 2: A Tale of Two Kitties

Ingredients

ground beef 300 g
ham, cut into strips, 150gr
large carrots, 1 PC
olive oil, 4st. l
dry red wine 1st
medium onion 1 PC
garlic 2 cloves
tomatoes in their own juice 400g
hard cheese 300gr
milk 0.5L
flour 50gr
oil 50gr
lasagna sheets 250gr

Cooking method

  • Heat olive oil in a heavy-bottomed saucepan. Put finely chopped onion and garlic in it. Simmer over low heat until the onion is transparent. Increase heat and add carrots, cut into strips. Simmer for 5 minutes. Add minced meat and ham, bring the mass until light brown. Pour in wine, simmer for 10 minutes. Lastly, pour the tomatoes, finely chopped together with the juice from the jar, into the sauce. Simmer all together over low heat for about 40 minutes.
  • SAUCE "BESHAMEL"
  • Melt butter in a skillet, add flour into it and lightly fry until nutty. Boil milk separately, add a pinch of nutmeg and bay leaf into it. Let it brew for 10 minutes. Remove the lavrushka and pour the milk mixture into a heated frying pan with flour in a thin stream, stirring occasionally. As soon as the total mixture begins to boil, it is ready. Salt lightly.
  • Pour some meat sauce into a high baking dish. Cover with dry lasagne sheets. Pour another layer of meat sauce, top with béchamel, sprinkle with parmesan, again lasagna sheets, and so on until the meat sauce ends. On top of it, put sheets of lasagna, pour the last batch of bechamel and sprinkle with parmesan. Place in an oven heated to 180 degrees Celsius and bake for about 40 minutes until a brownish crust forms.

Note

Lasagna classic from the cartoon Garfield 2: A Tale of Two Kitties
"Garfield II: A Tale of Two Kitties"
Director: Tim Hill
Year 2006

Fanya
Has anyone seen the recipe for lasagna leaves?
Lyalulya
Quote: Fanya

Has anyone seen the recipe for lasagna leaves?
I make the dough like this: 2 eggs 0.5 cups milk or water, and how much flour it will take, the dough should be almost like a dumplings a little softer, I roll it out sooo thin and don't boil it, I like it that way, but you can roll it out about 2mm thicker and first, boil to the aldente state, after adding vegetable oil to the water
natapit
well done! first recipe! with an initiative !!!
Lyalulya
natapitthank you
Ilona
ABOUT! And how did I miss the lasagna? And, here's a question, that is, if we do not cook homemade lasagna sheets, do we put them straight raw? I already have a goal, if not more, there is a box of sheets and another one with cannelloni, but I just don't dare try what homemade lasagna is.
Kalyusya
Quote: ilonnna

ABOUT! And how did I miss the lasagna? And, here's a question, that is, if we do not cook homemade lasagna sheets, do we put them straight raw? I already have a goal, if not more, there is a box of sheets and another one with cannelloni, but I just don't dare try what homemade lasagna is.

With ready-made ones: look at what is written on the box with lasagna sheets. It was written on mine - do not boil beforehand. Everything softens perfectly and boils.
New vitamin
I made lasagna dough from the Noodles website. ru - 600 g of flour, 3 eggs, 30 g of olive oil (refined sunflower lila), salt (not added). In the process of kneading, two more eggs were required. True, they were small.And my dough sheeter failed with the oily dough. I had to manually roll out the pancake tongue, sprinkle with flour and pass the dough rollers through the rollers. The thickness is the thinnest on mine - about 1 mm. But the dough turned out delicious
She cut the rolled out layers of dough to the width of the baking sheet. She boiled a pot of water and salt, put the required number of plates in there (1/3 or a little more of the rolled plates remained and was sent to the freezer), boiled a little, poured into a colander and washed with cold water. And then - voila - lasagna! What a treat!
And if you don't boil it first, you can thinner and bigger bechamel - so that everything is saturated!

And you can add milk to the meat sauce after the tomato! Yes Yes! At first I did not believe it when I read the recipe - meat, tomatoes and milk, but it turned out - everything evaporates and turns out very tenderly!

How I love her !!!

Lyalulya! Sorry for the intrusion

Lyalulya
New vitaminwhat are you, what are you, I am only for (by the way, on you with me, if possible), on the account of bechamel I completely agree, I also do it more (1l), but for the first time I hear milk (I will definitely try and unsubscribe), I have in the recipe for tenderness wine, it gives aroma and that very tenderness
New vitamin
Quote: Lyalulya

New vitaminwhat are you, what are you, I am only for (by the way, on you with me, if possible), on the account of bechamel I completely agree, I also do it more (1l), but for the first time I hear milk (I will definitely try and unsubscribe), I have in the recipe for tenderness wine, it gives aroma and that very tenderness

In that recipe - everything is like yours (we go to you), only after adding the tomato is stewed a little and milk is added. According to the recipe - as much as half a liter, but I poured 1 glass (I was afraid)
Ilona
Quote: Kalyusya

With ready-made ones: look at what is written on the box with lasagna sheets. It was written on mine - do not boil beforehand. Everything softens perfectly and boils.
OK thanks!

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