Lasagne with meat and mushrooms (Multicuisine DeLonghi)

[Dough:]

Lasagne with meat and mushrooms (Multicuisine DeLonghi)

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Dough:
Flour (I have Makfa)	150 g
Egg CO	1 PC
Water	50 ml
Fine salt	0.5 tsp
Meat sauce:
Minced meat (I have beef. With ribs)	500 g
Bulb onions	1 large
Carrot	1 small.
Celery stalk	1 stick
Vegetable oil	2 tbsp. l.
Mushrooms (honey agarics or champignons*)	handful / 150g
Bolognese tomato sauce	350-500 g
Salt	1h l. b / slides
Ground pepper (black or white)	pinch
Bechamel:
Milk	750 ml
Flour	2 tbsp. l. from a hill
Butter	40 g
Ground Muscat	1/4 tsp
Fine salt	3/4 tsp
Hard cheese (I have - with walnuts)	130-140 g

Cooking method

• I am extremely proud of myself today!
• I ventured to cook my favorite lasagne in Kuzke... Massive impressions!
• And not even due to the fact that from the very first call it was possible to calculate all the ingredients of the tunic into the tunic, and not because the programs and cooking time were well chosen, but because of a very, very successful result! (see also note)
• Well, Kuzka, of course, did not disappoint, my clever girl.
• I used two bowls at once - with and without a stirrer.
• So, first we load our Kuzina with work, and we ourselves will do other things.
• Cut the onion, celery and a little smaller carrot into small cubes (slightly less than 1 cm).
• We set a bowl with a stirrer in Kuzka, pour oil into it and add vegetables. I advise you to stir the vegetables with the oil before starting the program, so they will begin to fry faster. I didn’t, so mine was just spassed.
• Select the Oven program, level-4, time - 25 minutes (this is the total cooking time for meat sauce)
• 
• After 10 minutes, add minced meat and mushrooms to the vegetables (*I used frozen mushrooms (1 handful), but fresh mushrooms go very well here - 150g), mix again with a spatula so that there are no large lumps of minced meat. Close the lid and leave to cook for another 10 minutes.
• The meat is pretty decently browned, add the Bolognese sauce (for a bright taste - 500g, for a softer one - 350g), salt-pepper, and cook for another 5 minutes. That's it, we got a very bright, beautiful sauce. All that remains is to try it and add salt, if necessary.
• 
• While Kuzka was busy with her sauce, thus freeing up 25 minutes of free time for me, I didn’t idle, but made dough and bechamel. Well, everything is clear with the dough - you need to knead it from the indicated ingredients and leave it to rest, covering it with something so that it does not get weathered.
• But this time I cooked bechamel in a completely different way than usual. The fact is that this sauce is my least favorite one in terms of cooking. These endless lumps that you can't get rid of (you can't use a blender, it's metal, and the pan is non-stick, I'm afraid to scratch it). You stand by the pan and whisk without stopping with a whisk so that the sauce does not fry to the bottom, and then you still need to filter the whole thing through a sieve ... oh, know! In the absence of such a unit as a thermomix or something similar to it in my arsenal, which could easily cook bechamel without my participation, and also extremely insolent from the fact that Kuzka prepared meat sauce on his own, I somehow immediately got sick of working and began to figure out how to avoid all these dances with tambourines around the hated bechamel.
• In general, one of the clever, as it turned out, thoughts came to my mind, which, although rarely, but still visit me, and I did this: melted butter in a tiny frying pan, threw flour into it and fried for a couple of minutes over medium heat,stirring with a spatula. Then she poured this mixture into a 1 liter measuring jug, poured a glass (250 ml) of milk and beat until smooth with the blender's foot. I put the whole thing in the microwave at full power for exactly a minute. The mixture began to thicken. I blended it again, poured the remaining two glasses of milk, added salt, nutmeg, stirred it, and brought it to a boil in the microwa (in the process, mixed it a couple of times with a spoon). It took me 5 minutes to do this since the milk was from the refrigerator. I must tell you that I have never cooked such a fabulously smooth and shiny bechamel. And most importantly, it took so little time to prepare it that I was surprised myself.
• 
• Well, now we have all the ingredients of the lasagna ready. Note that everything about everything took us 25 minutes, while Kuzka was handling the sauce. Have you ever done this faster? No? Then we go to you...
• Further, we just have to grate the cheese on a coarse grater (I used the "Casket" with walnuts) and spend another 10-15 minutes of our precious time assembling lasagna.
• In our measuring jug of bechamel, it turned out just over 750 ml. Why a measuring jug is convenient: we always know how much sauce is consumed, thereby avoiding its uneven distribution over different layers.
• So, pour part of the sauce into a bowl without a stirrer (it is convenient to use a large chef's spoon), so that 600 ml remains in the jug (we will divide this into 4 layers - 150 ml each)
• Now we take the dough. It turned out to be soft and pliable, it is very easy to roll it out. We divide it in half. We cut one part in half again, and from the second part we cut off not half, but one third. It turns out: 2 identical balls, 1 small and 1 large. Honestly, I don't know why, but I always make the lowest layer with bumpers, and the top one very, very thin (we roll it out from the smallest ball). You can not bother with this and make all the layers the same - 26 cm, the size of Kuzka's pan.
• Roll out the first layer with a diameter of 30 cm from the largest ball (this is in my "difficult" case)
• 
• We put it on the already poured bechamel, distribute 1/3 of all the meat sauce on top, sprinkle with a quarter of all the cheese and pour 150 ml of bechamel. We do this with each layer, but we roll out the rest of the dough already at 26 cm. The uppermost layer is the thinnest, fill it with the remains of the bechamel, fill it with the remaining cheese and you can also sprinkle it with a crushed mixture of peppers, as I did.
• 
• Now we put the bowl of lasagna in Kuzka, close the lid and turn on the Oven mode, power level - 1, time - 30 minutes. Five minutes before the end of the program, set the power level to 2 to brown it a little more.
• Here's the beauty we got:
• 
• I never cut any pies, casseroles, or lasagna right after cooking, but let it rest for a while so that the juices calm down and the structure of the dough is settled. My lasagna rested under the lid, in the switched off Kuzka, for 30 minutes.
• It is very convenient to cut such dishes with such a curved spatula, with a cut like a knife:
• 
• She is able, without damaging it, to extract lasagna even "from the very bottom of the deepest gorge ... so let's drink ... to cybernetics!"
• Check out the slice:
• 
• The lasagna turned out to be very juicy, tender, but keeping its shape well. The taste is perfectly balanced. No aromas and flavors of individual ingredients come to the fore. Everything played harmoniously in a single ensemble called "Lasagna"!
• But the most important thing is that inside there are no purchased sheets of dough, sour from sauces, which, mixed with bechamel, turn into some kind of indistinct viscous mass that spoils the whole impression.
• Do not be lazy, make homemade dough, because the quality of such lasagna is simply not comparable to the one that is prepared from store sheets.
• Well, that's all. Of course, there was a lot of scribble, but I wanted to put everything on the shelves, I really liked cooking lasagna in Kuzinka. Now, even if I need a large lasagna that needs to be baked in the oven, only Kuzka will cook the meat sauce for it, and the bechamel will be cooked in the microwave.
• Enjoy your meal!
• 

The dish is designed for

6-8 servings

Time for preparing:

1:45 (from start of preparation to serving)

Note

Great lasagne, with the amount of ingredients twice as many as in this recipe, I bake in the oven at 200C until browning, about 50-55 minutes. The size of suitable molds for this lasagna is 35x25cm and 38x25cm (the second is better).
Here the 35x25 shape is used, climbing almost jumps out of it. See how it puffed up (this is right after the oven):

Of course, it quickly deflated and leveled off, but like gritsa, "the sediment remained." Therefore, I prefer a more authentic form (some wait will say: "Well, what would I do!"
The amount of Bolognese sauce for this lasagna is 500-750g (depending on your preference). If you take 500g, then you can add 150 grams of water to the sauce.
I make the dough like this: 4 eggs, 400g flour, 0.5 tsp. salt - knead in a kneader, cover and leave for at least half an hour.
I roll out such dough only on a dough rolling machine, it is very, very difficult to do it manually.
The layout is as follows: there will be a total of 8 strips of dough, 2 for each level of lasagna. The width of the strips is 14 cm.
Divide the dough into 8 pieces. My machine has 6 thickness divisions, where 6 is the thickest dough. I roll: 6-4-2-2. I cut off the uneven tails at the edges, and put the strips that are exactly the right length (38 cm) into the mold. And only the last two strips, which will go to the very top of the lasagna, I roll: 6-4-2-1. I like it when the top layer is thin.

If the lasagna is small, like the one that I cooked in Kuzka, you can bake it in the oven by increasing the temperature, say, to 210C and baking for 30-35 minutes.
I want to thank our Natasha (Karmelita30), it was she who once gave the most successful, in my opinion, alignment in terms of the number of ingredients for a large lasagna. I only slightly adjusted her recipe to my taste and changed the way of cooking. Since then I love lasagna, and I could not stand it before - I always did not like something. And now I have adapted it to Kuzka, which I am very happy about.
Natusik, THANK YOU !!!

[Lenchik]

Lenchik, I am the first for delicious!
Congratulations on your Kuzina !!! Thanks for the recipe !!!

Where to get such a shovel?

Bechamelka with Muscat, my head was spinning, but I wanted to cook fish tomorrow !!!
The best fish is lasagna with meat))))) and I have nothing more to add !!

Lenk, awesomely beautiful and I can imagine how delicious
But ... looking at night again! Do you have a conscience?

Incidentally, and in the oven on what mode are you doing such an outrage?

Ha! Here they are not sleeping, but!
I already quietly, on tiptoe crept in, I think, otherwise I'll get it in the head again for late teasing ... but they don't sleep - they are watching!

Girls, thanks a lot!

Lenchik, I'm the first for a tasty treat!

You and the biggest piece! Thank you, Olchik!

Where to get such a shovel?

This is a Fissler paddle, check it out. I really like their cooking utensils. Especially the slotted spoon and this paddle.

The best fish is lasagna with meat))))

Aaaaaaaaaaaaaa! Exactly!

Lenk, awesomely beautiful and I can imagine how delicious

Olchik, druhh, thanks! And the truth is a very successful lasagna, and even in Kuzka, how convenient it is to cook it - you can't convey it.

Added Thursday, April 14, 2016 03:01 AM

Incidentally, and in the oven on what mode are you doing such an outrage?

Ol, in the oven I bake lasagna twice as much. I put the form on the first level (the one below), in a preheated oven. "Top-bottom heat" mode, 200C. I bake until browning, about 50-55 minutes.

oooooooo, Helen, what a wonderful lasagna!
I love to eat, but I'm too lazy to cook, but now, with your light hand, I'll have to work hard,
to get enough of your yummy!
Thank you, smart girl !!!
In my oven, only the top, sii ... what level should I put, Lenchik, ahhh?

Uhtyzh, here Lyudochka ran into the lasanka! Hi there!
Come in, have a seat. I hope, you like it.
Lyud, but here I do not understand ... how is it "only the top" in your oven? And where did the bottom go?

[Great recipe]

Great recipe

[VipVovan]

Wow, what a beauty! Wavy!
And they licked my Romaine salad!
VipVovan, Thank you!

Elena, is the dough consistency like dumplings or denser? Bookmarked it. Thanks for the recipe.

Yes, Natasha, like dumplings - soft so that it rolls out easily. It will still harden when rolled on flour.
Thank you!

bottom-bottom, what kind of bottom do you have if there is only top !!
some kind of shitty blower at me, it blew without a bottom, like that! bakes cool, but I'm used to only faith, but at first I was complex, here!
I recently reported to Mashenka about chickenbrest with bechamel,
Duc, I hate to cook bechamel too, because yesterday I decided to try it in macro-wake, the result shocked me, I wrote to Mashenka about the result.
And then I began to read your feelings about and without reason about bechamel and gru to you (about myself, of course) - Lenochka, yes, in his micra, but you were ahead of my adviser, how glad I am!
YES, and also, I was surprised that you use beef ribs (such a delicacy for us) for lasagne-oy, we love the recipe from the Italian restaurant Olive Garden - Braised Beef Short Ribs with Tortelloni in a Marsala Cream Sauce - Stewed Beef Ribs with Tortelloni in a creamy sauce from Marsala wine, mmmmmm - bastard death!
Thank you, again, my dear friend for the unique recipe!
Vov !!! What a great friend you have, a helper, a brownie Kuzenka, happy is the one who has all the houses, so you have collected all the houses, happiness to you !!!!

We put it on the already poured bechamel, distribute 1/3 of the whole meat sauce on top,

That is, the first layer of béchamel dough?

love the recipe from the Italian restaurant Olive Garden - Braised Beef Short Ribs with Tortelloni in a Marsala Cream Sauce - Stewed Beef Ribs with Tortelloni in a cream sauce from Marsala wine

Lud, is it?

And then I began to read your feelings about and without reason about the bechamel and gru you (about myself, of course) - Lenochka, but into his micra

Aaaaa! I thought I was the only one so smart!
Damn it ... they didn't give a show off again ...

YES and more, I was surprised that you were beef ribs

Oh, Lyud, I’ll give you fresh beef in a nearby shop. So the butcher cuts the ribs in such a way that just a huge amount of meat remains on them, which simply hangs from them. If you cook the ribs just as they are, then these pieces of meat will simply fall off them. That's why I cut them off. And the usual normal amount of meat remains on the bones. So, I do not spoil such a delicacy, but rather improve its appearance.
As for the oven, I answered Olya, as I baked myself:

Ol, in the oven I bake lasagna with a volume of twice as much. I put the form on the first level (the one below), in a preheated oven. "Top-bottom heat" mode, 200C. I bake until browning, about 50-55 minutes.

And how to bake in your oven, do not ask, my dear druhh, I don’t know.

Thank you, again, my dear friend for the unique recipe!

Thank you for stopping by! Always glad to see you!

Added Thursday, April 14, 2016 05:55 AM

That is, the first layer of béchamel dough?

Yeah, Natasha, to bechamel.

Leen, yeah, yeah, one is the very thing, just according to this recipe and I cook, amazingly tasty, and even with portabella mushrooms, and even with Marsala wine, with some of your additions and spices, mmmm cook and show the girls and boys, this food in your style - a lot of delicious and beautiful and easy to prepare
And we have a problem with good ribs, we buy only in one wholesale store, but only without bones, but you, oh-oh-oh, you can choke on envy !!!
I bake everything on the third level, everything turns out great
schA said and of course showed Serik about your wonderful lazanka, on the weekend after this weekend, already for two weeks and the ribs, aazh squealed with pleasure! I would like to now, I have already marinated the pork ribs for the suvidnitsa.
Helen, thank you again !!!
but about the bechamelka - duck you bush first, I don’t share the recipes, you know nambeyer-van, uryayaya, spinning!

[Lenus]

Lenus, well, just mind-blowing !!!
I stare at the screen as if spellbound
Wow!!! All that remains is to choke on saliva and nurture the idea of ​​how I could try to cook such a miracle.
Lenus, well, just gorgeous !!!

[Lena]

Lena, such beauty! There are no words! Special thanks for the bechamel in the microwave! Such a spatula is interesting. Where to find one?

[Lena]

you know nambayer van

Aaaaaaaa! Thank you!
Say hello to Sir! Shcha, I'll paint my lips, abashdi ... That's it, now pass it on!

Lenus, well, just mind-blowing !!!

Ty, my gold! Ritusik, thank you very much!
Well, God himself told you to be tempted to cook such a lazanka - you have Kuzka, there remains little to do - to mentally gather.
Thanks for stopping by!

Lena, such beauty! There are no words! Special thanks for the bechamel in the microwave! Such a spatula is interesting. Where to find one?

Thank you dear!
I myself was stunned by the microwave.
And a spatula from Fissler, joke in the tyrnet, should be in the shops.
I once bought all these accessories in M-Video, but now they seem to be not there.

[Lenka,]

Lenka, yah you! Teaser!

Lenochkaaa what a beauty it turned out
Thank you very much for the recipe. I put everything on the shelves (this is just for people like me)
Bookmark the recipe. And respect and respect to you for such masterpieces in Kuzin

It's good that I looked at your recipe this morning. Otherwise the whole monitor would get slobber

Lenka, come on! Teaser!

Gyyy! I'm learning from you.
Angela, thanks!

Lenochkaaa what a beauty it turned out

Finally she waited for Natus, Lenka's rubber band.
Thank you!

It's good that I looked at your recipe this morning. Otherwise the whole monitor would get slobber

No matter how hard I tried, I didn't have time, damn it, to tease you before bed.

No matter how hard I tried, I didn't have time, damn it, to tease you before bed.

Leeeeen, it's good that I didn't have time. Otherwise in the night it would be like this
We are 700 km away

Aaaaaaaa!

Magnificent ... masterpiece oh ... neat ... stylish. ... absolutely ... with love!
I won't cook anymore with ready-made sheets

Ira, thanks! So nice!
Yes, this is heaven and earth with purchased ones.
You will immediately see the difference.

[Elena Tim]

Elena Tim, Lenchik, as always, above all praise!
Bright, tasty and beautiful!
And reading you is a separate dessert for the soul and good mood!

I'll take it to, I'll adapt without your Kuzma ...

[Elena Tim]

Elena Tim, Beauty, indescribable ..... still try ... mmmmm, how delicious !!!!!!!!! Have your own on the weekend ...

Lena! How beautiful to die, it smelled delicious! And the description is generally super

The taste is perfectly balanced. No aromas and flavors of individual ingredients come to the fore. Everything played harmoniously in a single ensemble called "Lasagna"!

just like about perfume. It's time for you to write a recipe book
Thank you

Yes, Elena Timovna, your recipes not only please the taste buds, but also delight the eyes. The recipe is unambiguously bookmarked for speedy execution. Thank you dear!

Lenk, and Lenk, I haven't told you for a long time that you are a genius? Well: YOU ARE A GENIUS !!! Well, you have to come up with something like this: bechamel is in the micros! Well done !!! Your lasagna is gorgeous, the description of the process is beyond praise. THANK YOU!!!

[Elena Tim]

Elena Tim,
Thank you! I'll look for the same paddle. And we will embody the recipe (mom has a cousin, though we are still waiting for the new cup, but you can still try). And bechamel for a note.

[Elena]

Elena , what a beauty, everything is detailed, thanks for the recipe. What a quickie you are !!! Just 1.45 minutes and such beauty is ready. And I regretted my Kuzechka, took care of it, but seeing a clear example I will make minced meat in it, otherwise making lasagna is a whole story, while I prepare the filling And it turns out that everything is so simple !!! And a special thank you for the bechamel. We have a lot of devices, I would like to use them all

Lenchik! : wow: Nice lasagna! : girl_claping: Looks very tasty
Description of the process - you will read it

Flax, and I’m milk sauce, I just cook in a frying pan or mult, fry the flour a little, pour out the milk, stirring it, bring it to a boil, boil it a little until it thickens, and then break the lumps with the blender's foot, without shifting it anywhere, right there where I cooked and blender (five min business)

[Elena Tim]

Elena Tim, beauty of beauty !!!
Do something
PySy and my cousin doesn't care until I want to give something else

Lenka, I'll beat you! Here right now kaaaak will only give! : sk-izm: Well, you have to get away with people! A! I am suffering here for Princesse (I could not buy it on time - now it is twice as expensive as it was at the moment of the first wish), and here she is boasting about delicious things from Kuzka! I'll stop sleeping again! What is it to do in the world! ...

[Linen]

Linen, with such pleasure I read your, as you say, "scribbling"! Pictures are generally awful! You have talent, you turn any recipe into a masterpiece, so write more often!

Daaaaaaaaaaaaaaaaaaaa, enchanting ... know flax on top we will be your humashutra, and the second is such a lasagna. Write down a reminder about the hot spot Yes, for dessert pilaf and manti

By the way, why didn't you roll out the dough on my dream, but with the handles?

[Leenne]

Leenne, it's good that I saw the recipe after dinner, otherwise looking at your pictures on an empty stomach is dangerous to your health!
As a true techie, I don't like long texts, but I enjoy reading your recipes! As always delicious and beautiful, bravo

[Here is lasagna, signora!Will satisfy your hunger soonIt will give you pleasureDelicious, simply delicious!]

How tasty, however! Hand-made beauty with such a story! Lenchik, thanks!
Ate and dragged off to feed!
🔗
Here is lasagna, signora!
Will satisfy your hunger soon
It will give you pleasure
Delicious, simply delicious!(from)

[Trishka]

Girls, Trishka, Helen3097, taniakrug, VitaVM, gala10, mur_myau, Ava11, vernisag, Lerele, VGorn, win-tat, kil, Suliko, Svettika, dear, thank you very much!
I am so touched by your praise!

I will adapt without your Kuzma

Ksyun, but Kuzka is not obligatory. Desirable, of course, but not required. Well, for the first time I cooked in it, and before - only in the oven.

And the description is generally super

just like a perfume

Gee, I was so pleased with the taste that I could not resist and decided to describe. It's just that I always find fault with climbing, and not only with her. That is too sour, then too milk, then the flour is overcooked, then, undercooked, then too viscous, then too hard ... In short, I'm fucking my whole head. And in this one, everything turned out so well that I didn't get any direct and no trouble. I sat and thought, where would the trap be? ...
Sales told Timon that, they say, some strange garbage is happening - I like everything, it's not normal! Something must happen. And yet, yes, it happened - the pictures were terrible, I barely chose. But on the other hand, it somehow immediately calmed down and life went on as usual, everything was as it should be, without anomalies.

Well, you have to come up with something like this: bechamel is in the micros! Well done !!!

Yes, I was stunned myself! I noticed a long time ago that only the laziest people can figure out how, avoiding unnecessary body movements, quickly concoct yummy.

What a quickie you are !!! Just 1.45 minutes and such beauty is ready.

Well, it took me a little more time, of course, I had to take a picture. And considering that for every successful shot there are at least ten shot, I took a hundred, no less. So, stretched out the rubber ...

right where I cooked and blender

Irish, I would love to do that, but I was always afraid that I would scratch the non-stick pan with the metal leg of the blender. I didn't want to risk it, so I was soaring. And now the babble is straightforward.

PySy and my cousin doesn't care until I want to give something else

Aaaaaa! Here's a business sausage!
Lan, I have one more tasty idea, you, one of these days I will realize ... I hope.

could not buy on time - now it is twice as expensive as it was at the moment of the first desire

Hospadya, Vic, so you didn't buy the Princess ?!
An unforgivable omission.
It seemed to me that everyone really had Princeski. But no, you still, akaztsa, there are unconscious elements among us.

for the first, we will have your humashutra, and for the second, here is such a lasagna. Write down a reminder about the hot spot Yes, for dessert pilaf and manti

Aaaaaaaaa! That's what it means, Irka is starving on diets!
Poor! Come on, I'll feed you.

By the way, why didn't you roll out the dough on my dream, but with the handles?

Yes, God be with you. Because of the four small layers, which take a minute to roll out, no more ... Yes, I will take out the machine longer, and then clean and put it back. Of course, I just love my dough rolling machine, but here its use is extremely unreasonable.

Girls dear thanks again for your flattering reviews! I will be very pleased if any of you find this recipe useful!
I went to scribble thanks ...
I'll just cook some soup, otherwise Timon wants to eat again - he took the fashion!

Oh, our Star has woken up, he will bungle Timon's soup, and then at night he will again come up with another

brothel

, and you suffer.

I am so touched by your praise!

aha, you touch you, the more we touch, the more you do not provoke to hugs and praise-touching to you touchy our favorite !!!!!
why don't we have a touching emoticon?

Lenchik, tell me, but if in the oven, at what T * and lope in time did you cook earlier, you do not additionally scald the dough, is it raw, so that everything is baked ??

[Timkina]

Timkina, Linen, well, you just killed me right now with your lasagna!
Why can't I be so beautiful ... Well, that's what I should do now ... I'll have to learn ... The recipe is carefully outlined and bookmarked.

Your lasagna is just another masterpiece !!!
It turned out gorgeous. Taking off my hat.

Oh, and you're lucky Timon with my wife!

Now I want Kuzka, and this lasagna, and you, Lenka, along with a spatula!

Give a kiss and thank you for such a wonderful recipe and description! Boom to do after fasting is stopood! Or maybe I'll swing at Kuzka.

Lenus, it's time for you to publish a book with recipes, you write so well! Well, and the fact that as a result, each time completely masterpieces, will increase the selling rate of circulation at times. Delicious lasagna! Mine adore her. Only I never cooked the sheets myself, I took the Barillovsky ones, which do not require cooking. Here you are right, they become limp from bechamel. I have to cook it according to your recipe.

together with a spatula!

Aaaaaaaaaaa ... so this is the secret of Lenkina's gorgeous lasagna!

Aaaaaaaaaaa ... so this is the secret of Lenkina's gorgeous lasagna!

The main thing is that Masha, after my recognition with an entoy spatula, does not whack me! Afraid, afraid ...

Lenochkaaaaa, what a delicious lasagna! I want to swallow it along with the monitor)
I've never done lasagna before, but now it's impossible to eat a drink sensitive !!!)))

Will be studying. Thank you very much, honey, for such a delicious and beautiful recipe. Your fotik is just taking pictures of obscenely tasty FSE. So nizya ...)))