Lasagna Meat: 3 Recipes to Vary

Discover some of the variations of the lasagna meat that will make your meals more interesting.

Lasagna Meat 3 Recipes to Vary

The lasagna is one of the most iconic dishes of the Italian cuisine.

And even that already exist in multiple variations (such as the lasagna of chicken or tuna, for example), the lasagna meat continues to be one of the favorites of fans of this dish.

But even in lasagna meat it is possible to vary. The proof of this are the suggestions that we leave.

3 RECIPES LASAGNA MEAT

1. LASAGNA MEAT “SIMPLE”

First things first-who is the more traditional recipe. The suggestion that you can read is blog Kozinharte.

– Ingredients –

  • 600g minced beef
  • 500g mass of fresh lasagne
  • 100g cheese mozarela grated
  • 100g of ricotta cheese
  • 500 ml of Béchamel sauce
  • 1 c. tablespoon margarine
  • 1 onion
  • 3 cloves of garlic
  • 200 ml of tomato purée
  • 1 bay leaf
  • 1 glass of white wine
  • 1 c. tablespoon chopped basil
  • Salt, pepper, and olive oil q. b.

– Mode of preparation –

  1. Start by seasoning the meat with salt and pepper.
  2. After you saute the chopped garlic along with the onion and the olive oil and when starting to brown add the bay leaves.
  3. When the onions turn golden add the meat and let it fry.
  4. Then, add the white wine and the tomato and let it cook until the meat is coinhada.
  5. Then assemble the lasagna. Grease a baking tray with margarine and Béchamel sauce. Then, line with lasagne sheets, then a new layer of Béchamel sauce. The following is a layer of meat and so on. Finish with a layer of Béchamel and ricotta. Finally sprinkle with cheese mozarela and basil.
  6. Bake in the oven preheated to 180º C for 40 minutes.
  1. LASAGNA BEEF AND SPINACH

Join some spinach and have a new recipe. The suggestion is to blog Elvira’s Bistrot.

– Ingredients –

  • 350g beef lean mince
  • 80g of bacon cut into matchsticks fine
  • 3 c. tablespoon olive oil
  • 1 curgete grated
  • salt and pepper q. b.
  • 125 ml white wine
  • 125 ml of water
  • 1 bay leaf
  • 350g of tomato purée
  • 1 c. tablespoon butter
  • 1 bunch of spinach
  • 2 c. tablespoon bread crumbs
  • Grated parmesan cheese q. b.
  • 750 ml of Béchamel sauce
  • 6 to 9 lasagne sheets (which do not require pre-cooking)
  • Butter for greasing q. b.

– Mode of preparation –

  1. Start by pre-heating the oven to 180ºC.
  2. Then, wipe down and arrange the spinach. Just need to book the sheets and the ends more tender. Wash and leave to drain.
  3. After you heat the olive oil in a frying pan and sauté the meat along with the toothpicks from the bacon, stirring often, for meat is as well loose.
  4. Let brown a little and then join the curgete grated. Season everything with salt and pepper and let it cook a little longer.
  5. Drizzle the sautéed mixture with the white wine and the water. Then add the bay leaves and the pulp of tomato and let it cook until the meat is well broken up and the sauce well discharged.When you’re ready book.
  6. Separately, sauté the spinach in butter for two to three minutes (or until the leaves begin to wither). Season with salt and pepper.
  7. When you are ready, chop roughly, sprinkle with the bread crumbs, wrap everything well and set aside.
  8. Finally, the lasagna. Grease a tray with butter and spread a layer of Béchamel sauce on the bottom.
  9. Then sprinkle with a little grated parmesan and cover with lasagne sheets.
  10. Then, arrange a layer of meat sauce and another of spinach.
  11. Then make a new layer. First, the Béchamel sauce, then the grated cheese, plates of lasagna, meat, spinach and so on, until the ingredients run out, ending with a layer of Béchamel sauce and grated parmesan cheese.
  12. Bake in the oven for 35 to 40 minutes. When you are ready, remove from the oven and let it stand for 10 minutes before serving.
  1. LASAGNA MEAT AND VEGETABLES

The recipe site is the Delicacy. Here’s what you need.

– Ingredients –

  • 300g plate of lasagna
  • 2 onions
  • 300g of minced meat
  • 30g chorizo sausage
  • 4 cloves garlic
  • 300ml of tomato purée
  • 250ml Béchamel
  • 200g of mushrooms
  • 1 curgete
  • 3 peppers red
  • Oregano, cheese, mozarella cheese, parmesan cheese, olive oil, pepper and salt q. b.

 

– Mode of preparation –

  1. In a frying pan place the onions cut in slices, and a drizzle of olive oil and let the onions caramelize.
  2. Meanwhile, heat a frying pan to grill.
  3. Then, cut the peppers, remove the interior and wash. Prepare also the remaining vegetables. Cut the curgete into slices and lamine mushrooms.
  4. Grill the vegetables in the frying pan for grilling with a little salt and pepper.When they win, color and brands of grilling out.
  5. Then return to the onion that left the caramelizing. When you are well golden, add the garlic chopped finely and the sausage cut in slices.
  6. Then, add the minced meat and cook well. Season with salt and pepper.
  7. When the meat is almost cooked, add the pulp of tomatoes (or if you prefer, four large tomatoes chopped) and cook for about five to ten minutes (or until the tomato is almost cooked). Taste it and – if necessary – rectify the seasonings.
  8. Now we just need to assemble the lasagna. Start with a layer of Béchamel, then a layer of pasta, then the tomato sauce, the meat and vegetables. Repeat until you exhaust all the ingredients and finish with the cheeses grated. Sprinkle with oregano and bake in the oven until the pastry is cooked.

 

Good appetite!

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