Italian lasagna
Ingredients: salt,high-gluten flour,celery,eggplant,green beans,tomato,onion,mushroom,mushrooms,eggs,olive oil,cucumber,black pepper,garlic,black pepper,sugar,color pepper
Recipe Recommendations
- high-gluten flour 100 grams
- eggs 50 grams
- tomato 一个200 grams
- eggplant 150 grams
- cucumber 80 grams
- mushroom 80 grams
- mushrooms 80 grams
- celery 80 grams
- green beans 80 grams
- onion 100 grams
- color pepper 10 grams
- garlic 15 grams
- salt 7 grams
- sugar 3 grams
- black pepper 2 grams
- black pepper a little
- olive oil 15 grams
- salty and fresh
- baking
- several hours
- ordinary
Steps for Italian lasagna
1
Add eggs and salt to the flour to make a hard dough.
2
Then relax for 20 minutes.
3
Heat the wok and pour olive oil.
4
Stir fry the minced garlic in oil until fragrant.
5
Stir fry the minced garlic until fragrant, add diced tomatoes, chopped celery, and chopped onions.
6
Continue to stir-fry for 3 minutes over high heat.
7
After stir-frying for 3 minutes, turn the vegetables to low heat and simmer for 30 minutes, then season with salt and pepper powder, finally sprinkle with a little cheese powder and stir-fry for 5 minutes. The vegetable sauce is finished and taken out of the pan for later use.
8
Continue to heat the frying spoon, add a little olive oil, add the eggplant slices and stir fry.
9
Stir-fry eggplant slices wilting, accompanied by yellow can be out of the pot standby.
10
Stir fry the mushroom slices, shredded green beans and cucumber slices in the base oil in the pan.
11
Stir and remove from the pan for later use.
12
Roll open with a rolling pin.
13
Roll out the dough sheet to about 1 mm thick.
14
Then use a roller knife to cut the dough into 10 cm square pieces.
15
Place a dough sheet on a baking sheet, scoop on a spoonful of homemade sauce and spread flat.
16
Spread another layer of cucumber slices, eggplant slices, mushroom slices and shredded lentils on the sauce.
17
Put a little homemade sauce on top of the laid vegetables and cover with a piece of dough.
18
Spread the sauce, vegetables and dough on the dough sheet, and stack it repeatedly for 7-8 times.
19
Sprinkle with cheese powder and mozzarella cheese on top of the dough sheet.
20
Heat the oven to 180 degrees C, place the baking sheet in the oven and bake for about 30 minutes, then remove the baking sheet and sprinkle with a little mozzarella cheese and shredded colorful peppers, and continue to bake for another 10 minutes.
21
After baking, shovel the lasagna into the plate with a mold opening shovel, place a suitable amount of pasta meat sauce on the edge of the lasagna, and then garnish with a little to serve guests. The production of this side is completely completed.Italian lasagna Make Tips
1. For making the wrappers, the thinner the better. The cutting should be neat, ideally into 8-10 cm squares. Since it is an egg wrapper, the edges will expand slightly after baking. If the wrapper is too thick, it won't be good and will be difficult to cook through.
2. The filling is best kept fully vegetarian. Since all the ones I have seen and eaten have vegetarian fillings, rarely containing meat, meat is usually served separately as a side dish. However, this is not absolute; feel free to do as you see fit.
3. Finally, when serving the dish, if you don't like meat, you can omit the meat sauce; serving it with some vegetable salad is also fine.