Meat lasagna with sausage.
Lasagna with meat stuffing, tomatoes and sausages
Ingredients
| hard cheese 450 g |
| raw sausages 300 g |
| ground beef 300 g |
| canned tomatoes 400 g |
| garlic 2 cloves |
| onion 1 pc |
| vegetable oil 30 g |
| oregano 1 tbsp. |
| salt to taste |
| black pepper to taste |
| sugar to taste |
| BECHAMEL SOUCE: |
| cream 100 g |
| milk 0.5 liters |
| butter 60 g |
| white dry wine 50 g |
| white bread crumbs 50 g |
| thyme to taste |
| nutmeg to taste |
| salt to taste |
| white pepper to taste |
| LASAGNA DOUGH: |
| wheat flour 300 g |
| yolks 200 g |
| vegetable oil 20 g |
| salt 1 tsp. |
Instructions
Step 1
Prepare the dough. Add salt to the sifted flour and mix. Stir in the yolks, add the oil and knead into a tight dough. Then wrap it in clingfilm and leave it in the refrigerator for an hour.
Step 2
Prepare the filling. Chop and alternately fry garlic, onion, sausages cut into rings and minced meat in vegetable oil. Peel the tomatoes, mash them with a fork and add to the stuffing. Pour oregano, sugar, mix well and stew under a lid for 15 minutes. Then salt, pepper and stir.
Step 3
Prepare the sauce. Evaporate the wine to 10 grams. Pour in the milk, cream, add the bread crumbs, salt, pepper, nutmeg and thyme. Stirring, bring the sauce to a boil, then and beat with a blender. Add the butter and stir to combine.
Step 4
Roll out the dough thinly and cut into 4 pieces. Grease the bottom of the mold with sauce, place a sheet of dough on it, then a third of the filling, a third of the sauce and a third of the grated cheese. Assemble two more layers of lasagne in the same order, leaving some sauce and filling to decorate the last layer of dough.
Step 5
Bake the lasagna at 170 degrees for 40 minutes. Serve hot.
