Recipe Archives->Pasta Lasagna->Beef 13

Lasagne

1 pound lasagne plates
3 oz grated cheese

28 oz ground beef
4 cloves chopped garlic
2 large chopped onion
1/2 cup olive oil
salt and pepper
5 bay leaves
1 teaspoon basilicum or thyme
1 bouillon cube (or stock) (optional)
1/2 cup red wine
1 can tomatoes
1 can tomato paste (5 oz)

2 oz Butter
2 oz Flour
4 cups Milk
salt and white pepper
1 teaspoon grated nutmeg
2 oz. grated parmesan cheese

Meat sauce: Brown the meat and onions in the oil. Add spice, wine,
tomatoes, tomato paste, and bouillon and let simmer 15 minutes.

Bechamel sauce: Melt butter, whip in the flour to a uniform substance,
take it off the heat and whip in the milk a little by little. Add
spices and cheese, and let it boil some time.

If the pasta plates are fresh: Boil them few at a time in salted
water with some oil for 5-6 minutes.

Grease a baking pan or 2 heat proof dishes with oil. Place the The
meatsauce, bechamel sauce, and plates in layers, start and end with
meatsauce and top with grated cheese.

Bake in preheated oven at 200 C / 400 F for 20 minutes or until
plates are tender.

Printable version: beef13.txt.