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Cut the onion, celery into small cubes, cook a little in the melted butter, then add the grated carrot, mix and leave for 1 minute, then add the chopped tomatoes with the sauce, sliced sausages (I added only 1/2 of quantity the rest I added towards the end)
Stir and leave on the fire for about 2-3 minutes, then add the meat, red wine, soup, spices to taste. Boil approx. 20 min, until decreasing, stirring occasionally.
When the sauce is ready, add the rest of the sausages, mix and leave for another 2 minutes, then turn off the heat.
In a pot, add the butter and, when it has melted, add the flour gradually, stirring continuously for approx. 1-2 min, until it hardens a little, add the milk gradually, spices to taste.
Boil until it thickens, stirring constantly, to avoid sticking to the bottom of the pot.
In a pan greased with oil, add a little meat sauce, add grated cheese, lasagna sheets, bechamel sauce and repeat until the ingredients are finished.
The top layer should be bechamel sauce, sprinkled with grated cheese.
Put the tray in the preheated oven until it browns on top.
Pasta rolls with cabbage and sausages
Chop onions and carrots. Fry in oil together with the chopped sausages on the robot (to look like chopped mug), then add chopped cabbage, bay leaf, thyme, three quarters of canned diced tomatoes, wine, salt, pepper and water. Put the dish in the oven to reduce the food well.
Meanwhile, boil the lasagna sheets in salted water and remove in cold water to prevent drying. Cut them all in half lengthwise.
When the cabbage is ready, add freshly chopped dill and leave to cool.
Grease a pan with oil and line with flour.
Roll out lasagna sheets and fill with the cabbage mixture. They sit next to each other, in an upright position. In the free spaces between them, put the rest of the cabbage and pour beaten eggs as for the omelet, mixed with the preserved tomatoes, a pinch of salt and pepper.
Put the dish in the oven until the eggs are bound and the preparation is nicely browned.
Pasta rolls with cabbage and sausages serve hot, possibly with sour cream.
Rustic tart with cottage cheese and sausages
Cut the salami, sausages and cheeses into small cubes. Add them to the composition.
Brown the bacon in the pan and add it to the composition.
Add the breadcrumbs and mix everything well.
Put the composition in a cake form of 24-26 cm and level.
Sprinkle over cheese and bake for 30 minutes. 180 degrees.
Serve hot or cold. Eat in moderation!
Ingredients for Lasagna with baked eggplant and pastes with aromatic herbs
3 large eggplants, 3 & # 8211 4 eggs, salt and pepper, 200 g flour, oil (lasagna) 800 g canned tomatoes, 3 cloves garlic, 100 ml olive oil, 2 onions, 2 bay leaves (sauce) 300 gr grated mozzarella, 300 gr grated parmesan, fresh basil leaves, 400 ml cooking cream 30% fat, 5 pieces of mozzarella in whey, 100 gr butter with over 82% (for au gratin) 500 gr white flour, 300 ml water, 4 tablespoons oil, 1 teaspoon sugar, 10 g dry yeast, 1 pinch of salt, herbs of Provence (for glues)
Lasagna with sausages - Recipes
There are many lasagna recipes. Go on our hand. I adapted one "to taste" and something absolutely delicious and filling came out.
What you need for 8-10 servings (picture 1)
& # 8211 a pack of lasagna sheets (I opted for Panzani)
& # 8211 one kg minced beef and pork mixture
& # 8211 a bell pepper
& # 8211 2 onions
& # 8211 2 small carrots
& # 8211 parmesan
& # 8211 150 gr of cream
& # 8211 50 gr of butter
& # 8211 200 gr of cheese
& # 8211 garlic
& # 8211 tomato juice
& # 8211 chilli, tarragon, basil, pepper, salt
For the Bechamel sauce
& # 8211 100 gr of butter
& # 8211 a liter of milk
& # 8211 150 gr flour
& # 8211 50 gr of cream
& # 8211 2 eggs
& # 8211 We prepare the meat composition first. Melt the butter in a pan (picture 2) in which we fry the onion, over which we add the finely chopped carrot (picture 3), then we add the pepper (picture 4). After they have softened, add the minced meat (picture 5). When the meat starts to change color, add the spices (basil, tarragon, chilli) and garlic (picture 6).
& # 8211 when the meat is almost done, add the tomato sauce (picture 7). Pour the cream over this composition (picture 8).
& # 8211 we make the Bechamel sauce: in a saucepan, melt the butter (picture 9), over which we add the flour. Stir continuously until the flour changes color. Then pour the milk and continue to mix, so as not to form lumps. Then add the cream and salt to taste (picture 10).
& # 8211 we start to prepare the lasagna sheets, which are put in boiled water for almost a minute, until they become flexible (picture 11). We place the first layer of sheets in the tray greased with butter (picture 12), over which we spread half of the meat sauce (picture 13), and then some Bechamel sauce (picture 14). Sprinkle Parmesan cheese (picture 15) and grated cheese (picture 16) over them.
& # 8211 put the second layer of sheets and repeat the operation (picture 17)
& # 8211 put the third layer of sheets, over which we spread what is left of the Bechamel sauce mixed with two beaten eggs (picture 19). Sprinkle with plenty of Parmesan cheese and put in the oven (picture 20)
& # 8211 when the lasagna is browned, removed from the oven and drained (picture 21)
Preparation time: 120 minutes
Price: 4 lei / portion (may vary depending on where you take the ingredients)
- 500 ml of tomato sauce
- 15 ml olive oil
- 450 pork sausages
- 2 zucchini
- 450 grams of ricotta
- 1 or
- 250 grams of mozzarella
- 50 grams of parmesan race
- lasagna pasta.
Preheat the oven to 170 degrees. Pour 50 grams of tomato sauce into a lasagna tray.
Heat the oil in a pan. Add the sausages and sliced zucchini and let them cook for 10-15 minutes. In a bowl, mix the ricotta cheese with the egg, mozzarella and 50 grams of grated Parmesan cheese.
Place 3 sheets of lasagna pasta in the tray, over the tomato sauce. Pour half of the composition with pumpkins and sausages. Then pour half of the mixture with cheese and 250 ml of tomato sauce. Spread the sauce over the entire surface with a spatula. Repeat the operation, starting with pasta, sausage composition, cheese and tomato sauce. Sprinkle the rest of the grated Parmesan cheese on top.
Lasagna & # 8211 will come out very good, try with confidence!
METHOD OF PREPARATION:
1.Prepare the Bolognese sauce: finely chop the onion and garlic.
2.Put the carrot through the medium grater.
3. Peel the tomatoes, and pass their pulp through a blender or grate it.
4. Fry the onion and garlic in oil.
5.Add the carrot and fry it.
6.Add the minced meat, salt, pepper and simmer the mixture until ready (about 25 minutes).
7. Add the mashed tomatoes and simmer the sauce for another 5 minutes.
8.Prepare the Bechamel sauce: melt the butter.
9. Add the flour, mix very well and let it fry a little.
10. Then pour the milk in a thin stream, mix very well and boil the sauce until it becomes thick as cream. The most important thing is to avoid the formation of lumps.
11.Salt the sauce a little and, if you want, you can add nutmeg or garlic.
12.Put the cheese through the medium grater, and the Parmesan cheese - through the small grater.
13.Put the lasagna sheets in the baking tray (carefully read the instructions on the package: some manufacturers suggest boiling lasagna sheets, and others - the use of dry sheets).
14. Pour over them the Bolognese sauce.
15.Then add 1/3 of the Bechamel sauce.
16. Sprinkle half of the grated cheese.
17. Cover these ingredients with a layer of lasagna sheets.
18. Pour the remaining Bolognese sauce, then cover it with Bechamel sauce.
19. Sprinkle the remaining cheese.
20. Add another layer of lasagna sheets, greasing it with the remaining Bechamel sauce.
21.Insert the tray in the preheated oven to 180ºC for 40-45 minutes.
22. Remove the lasagna from the oven and sprinkle with Parmesan (you can keep a little Parmesan to sprinkle over the lasagna, when it is ready). Bake for another 5-10 minutes.
23. You can serve lasagna with tomato sauce: fry 100 g of onion and 2 cloves of finely chopped garlic. Add 300 g of tomatoes (peeled and chopped), salt, pepper and simmer for 5-10 minutes.
Lasagna with pork sausages, mushrooms and tomatoes
Lasagna with pork sausages, mushrooms and tomatoes from: olive oil, pork sausages, garlic, mushrooms, thyme, dried tomato paste, cherry tomatoes, fraiche creams, dijon mustard, cheddar cheese, lasagna sheets.
- 1/2 tablespoon olive oil
- 2 quality pork sausages, meat extracted from the skin and cut into cubes
- 1 clove of garlic, crushed
- 140 g mushrooms, sliced
- 1 sprig of thyme, leaves removed
- 1/2 tablespoon dried tomato paste
- 10 cherry tomatoes
- 2 tablespoons sour cream
- 1/2 teaspoon Dijon mustard
- 25 g of cheddar cheese, grated
- 3 lasagna sheets
Method of preparation:
Heat the oil in a pan and add the sausage meat. Use a wooden fork and spoon to grind the meat as it cooks (it should look like minced meat). When browned, add the garlic, mushrooms and thyme. Fry everything for 4-5 minutes, until the mushrooms become soft and golden.
Boil the lasagna sheets according to the instructions on the package, then drain them. Incorporate the tomato paste, cherry tomatoes and 2 tablespoons of water into the sausage mixture. Cover and simmer for 6 minutes. Remove the lid and mash the tomatoes with a spoon. Let everything boil for a few wonders, then add salt and pepper.
In a saucepan, put fresh creams, mustard, most of the cheddar cheese, a little salt and pepper and let them blend over low heat. Preheat the oven to the grill function at high temperature. Place 1 layer of lasagna on the bottom of a bowl, leaving the edges to fold over the sheet in places.
Spread some of the sausage mixture on top, then another layer of lasagna. Repeat the process, ending with a layer of filling. Pour the cheese sauce over it and sprinkle the rest of the cheese, then put the dish on the grill until the food starts to bubble on the surface.
How to prepare lasagna sheets
And that's how I make lasagna. As an observation: I never preferred dry lasagna sheets. They cook perfectly directly in the oven, in the meat sauce that surrounds them. Of course, this way comes out great with freshly made homemade sheets. Here you have it homemade noodle dough recipe from which you can make fresh lasagna.
Of course there are many variants of lasagna, with or without meat, with ragu sauce boiled for 3 hours, with various types of cheese, with eggplant and mozzarella (recipe here).
With this ragu are made the famous lasagna alla bolognese & # 8211 see recipe traditional Italian here.
From the quantities below it results approx. 6 servings of lasagna with meat and mushrooms.
3 recipes with sausages
The sausages are delicious in any combination you can enjoy.
We offer you 3 delicious recipes:
Meat roll with sausages:
slices of pork leg
salt and pepper
garlic, basil, coriander and mustard seeds
Method of preparation:
Wash the slices of meat, wipe them and beat them like schnitzel.
Salt and pepper each slice of meat.
Place the sausage on top. Roll the meat and tie with string.
Sprinkle garlic, basil, coriander and mustard seeds on top, add a little oil to taste and put the dish in the oven.
Meanwhile, sprinkle with a spoon the pieces of meat with the oil from the bowl. Towards the end you can add red wine.
Sweet cabbage with fresh sausages
1 sweet cabbage of about 1 kg
600 g fresh pork sausages
1 red bell pepper
1 handful of spinach leaves
50 g ketchup
2-3 bay leaves
150 ml oil
1 cube / teaspoon concentrated smoked ribs
Method of preparation:
Chop the sweet cabbage larger, sprinkle with a little salt and knead a little with your hands to soften.
In a cauldron or bowl of tuci, put the chopped onion to harden in 50 ml of oil, sliced carrots and cabbage, and after a few minutes add diced tomatoes, bell peppers, finely chopped spinach and greens, ketchup. Add a glass of water and simmer until the cabbage is well softened, taking care not to drop any juice, about 30 minutes
Season with salt, pepper, paprika, thyme, concentrate, add the bay leaves and bring to a boil.
Meanwhile, fry the sausages in the remaining oil, then slice them and keep them warm.
Place the hardened cabbage on plates or on a plate, the sausages fried on top and garnish with dill leaves, parsley and thin strips of red and hot peppers.
We wish you good luck!
Tart with vegetables, sausages and cheese
For the countertop:
300 g flour
60 ml oil
200 ml of milk
15 g of yeast
a little salt
a bag of 500 g of frozen vegetables ie carrot and cauliflower
Method of preparation:
To prepare the top, mix all the ingredients very well and then knead until it becomes a dough. Then spread the dough in a greased and lined tart pan.
Put oil in a pan over which you put the chopped onion, diced red and green peppers, then the frozen vegetables and sliced sausages over which you put a little water and let it boil until all the water has dropped.
Then place the vegetables and sausages over which you grated the cheese on the counter.
Leave the tray in the oven until the top is done.
Serve hot and enjoy the very good taste!