Italian lasagna
Speaking of which, I have done this Lasagne style more than a dozen times before and after today. Although the taste is not perfect, it is definitely very close. I remember making lasagne for Student J for the first time. Student J was very surprised and commented that my version was better than the one cooked by Annie's Italian restaurant (this is by far the highest evaluation of Student J's cooking ~)... This sentence is very useful to me. Now Lasagne has become a "home-cooked dish" in my family, and I use it every now and then to "improve my life"...
Recipe Recommendations
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Italian lasagna
1
Cook dough with boiling water (8 minutes), put a little salt and a few drops of olive oil in the water.
2
Put 2 tablespoons olive oil and 1/4 egg-sized butter in a wok, stir-fry the beef fillings until done, strain off excess oil, add ketchup and stir well, set aside.
3
Add 1/2 egg-sized butter to a small soup pot over low heat, heat slightly, add 2 tablespoons of flour, stir well, add milk immediately, add milk slowly, and keep stirring while adding. Turn off the heat until the milk is slightly thick and set aside.
4
Stack the dough sheet, filling, and milk layer by layer. The steps are: dough sheet-meat sauce-milk-cheese (a small amount of cheese in the middle layer and more on the top layer).
5
The top layer ends with cheese, add grilled cheese to color. Preheat oven for 10 minutes to 170 degrees.
6
It's ready, let's eat!!Italian lasagna Make Tips
Pay attention while baking; just bake until the surface is golden brown. If the dough sheet is too long, you can cut it narrower and use the trimmings for the middle layer. The sauce must be cooked over very low heat; it is done when it forms a continuous line when poured from a spoon.