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Lasagne with cream

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4272
Kitchen Italian
Calorie content 180.7 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 10 gr.
Fats * 8.4 gr.
Carbohydrates* 27 gr.
* per 100 gr. product
Lasagne with cream
Content

Anyone who has tried lasagna at least once will forever remember its delicate rich taste. This is an incredibly satisfying and juicy dish that requires a certain skill and a sufficient amount of time to prepare. Now in any store you can buy ready-made sheets for lasagna, which you just need to boil before baking, and this greatly simplifies the process, because you do not need to cook and roll out the dough. It is very important to observe proportions in order to prepare a sufficient amount of sauce: the taste and type of lasagna directly depends on this. You can experiment with adding herbs and spices, but there is nothing better for lasagna than traditional Italian herbs.

Ingredients

Cooking process

step 1 out of 12
We prepare products for making lasagna. Defrost the minced chicken, if necessary. Peel the onion and cut it into small cubes.
step 2 out of 12
Heat vegetable oil in a frying pan and pour chopped onion into it. With periodic stir fry it until translucent and light blush.
step 3 out of 12
Add minced chicken to the onion, kneading it with a spatula and stirring at the same time. It is important to achieve a relatively uniform mince consistency, without large pieces. Fry the onion and minced meat mixture over medium-high temperature for five minutes.
step 4 out of 12
Add tomato paste, salt to taste, Italian herbs, black pepper to the pan. To make the consistency of the mass more liquid, pour in a couple of tablespoons of water. At medium-high temperature, cook the mixture for another five minutes, remembering to stir to avoid burning.
step 5 out of 12
To prepare the butter sauce, melt the butter in a frying pan. Pour flour into liquid oil and, with constant stirring, fry it until light brown. Pour the cream in a thin stream, while stirring the mass in a frying pan. With continuous stirring, cook the sauce on a low temperature for a couple of minutes. The sauce should boil slightly and thicken noticeably.
step 6 out of 12
We prepare sheets for lasagna, according to the instructions on the package. There are instant cooking options where you just need to pour boiling water over the product. There are sheet options that need pre-cooking. In order not to be mistaken, be sure to study the information on the packaging.
step 7 out of 12
We put the prepared sheets in one layer in an oiled refractory mold.
step 8 out of 12
On the laid sheets of lasagna, spread a sufficient amount of the prepared sauce to thickly cover the surface.
step 9 out of 12
Distribute part of the minced meat filling on the sauce layer. We are trying to form an even layer. Then cover the minced meat with lasagna sheets.
step 10 out of 12
We repeat the whole process until all the sheets of dough, minced meat and sauce have been used. The last layer is the creamy sauce. Sprinkle it thickly with cheese grated on a coarse grater. We put the form with the collected lasagna in an oven preheated to 190 degrees for forty minutes.
step 11 out of 12
We take out the finished lasagne from the oven and let it cool slightly for a couple of minutes.
step 12 out of 12
Cut straight in the form into portioned pieces, decorate with fresh herbs if desired and serve.

Bon Appetit!

 

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