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Bardu-lasagna

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Bardu-lasagna

Freshly ground peper
White pepper
Salt
Thin layer of bread crumbs
0.5tspOregano
0.5tspTabasco
1dlCream
1tspCoarse salt
1Large chopped yellow onions (alm. yellow onions)
1canTomato puree (140 g) concentrated
1tspDried thyme (ALT. Basil)
1.5tspGrated nutmeg
2cloveGarlic
2Laubærblade by boiling
200gGrated mild cheese
25gButter/margarine
250gFresh lasagne sheets
3dlBroth (1 cube in water)
3.5tbspWheat flour
5dlBoiling milk
50gButter
500gMinced beef

Instructions for Bardu-lasagna

To prepare the Bardu-lasagna recipe, please follow these instructions:

Meat sauce: Season the chopped onion golden in butter / margarine add the chopped meat and season with add the spices broth and tomato paste and let it spin for approx. 10 min.
Bechamelsauce: melt butter / magarine into a pan stir the flour in and then add the boiling milk gradually spices spice cheese and cream to taste with salt and white pepper and let it boil well.
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Lasagne: Butter an oven-proof dish with smoked / margarine. Put the lasagne meatloaf and bechamelsauce in the dish.
The top layer must be bechamel sauce. Sprinkle with raspberries and take advantage of butter biscuits.
Baking time: Approx. 35 to 40 min. At 180 degrees in a hot air oven (200 degrees in the oven) on the grill in the middle of the oven until it is golden and warm.
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Tip: Preparation time 20 to 25 min.
Dried lasagne plates can be used. Follow the instructions on the package.