Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, almu's surprise lasagna. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
We took a couple shortcuts for this traditional lasagna recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. Make sure to follow these tips.
Almu's surprise lasagna is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Almu's surprise lasagna is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook almu's surprise lasagna using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Almu's surprise lasagna:
- Make ready Dried lasagna pasta
- Prepare 400 g organic minced beef
- Make ready 100 g Mushrooms, finely minced
- Get 2 tablespoons butter or margarine
- Make ready Skimmed milk (add to the consistency you prefer sauce)
- Prepare Flour (as much as butter absorbs)
- Take 1 leek finely chopped
- Make ready 1 (400 g) can of chopped tomatoes
- Take Olive oil to sautee vegetables and meat
- Make ready 1 tspn sugar
- Make ready to taste Salt and pepper
- Get 1 courgette
Sans surprise, Adama Traoré a choisi l'Espagne. Surprize La Domiciliu in toata Moldova. Select the department you want to search in. Soak matzo sheets in a large bowl of hot water until tender.
Instructions to make Almu's surprise lasagna:
- Sautee the mushrooms chopped very finely and reserve
- Sautee the meat and reserve
- Slice the courgette lengthways and roast until soft in the oven
- Sautee the leeks and add chopped tomatoes and mushrooms to pan
- Cook together for about 20 minutes adding a spoonful of sugar to counteract tomatoes acidity. Season to taste with salt and pepper
- While veg cook start the bechamel sauce. Melt butter in frying pan and add as much flour as it absorbs to make a smooth paste that doesn't stick to the pan. Add milk slowly incorporating to the paste until a thick sauce develops, you can make is as thin as you like it by adding extra milk
- Once the sauce is ready reserve
- Add cooked meat to the tomato sauce and check for seasoning
- In an ovenproof dish start with a tomato and meat layer then cover with lasagna and follow with bechamel sauce. Allow enough to make this layers at least twice and always finish with bechamel sauce on top layer. Sprinkle a few dots of butter and bake 30-40minutes at 180C (160C fan)Allow for a layer of courgette in the middle
- Cook in a preheated oven at 180°C. Serve with extra vegetables or salad. I like my lasagna with pickled green beans.
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