| Składnik |
Ilość |
Kalorie |
| Cebule |
150g |
60kcal |
| Masło bez soli |
56g |
402kcal |
| Mleko 3,7% tłuszczu mlecznego |
720g |
461kcal |
| Czosnek |
9g |
13kcal |
| Oregano suszone |
1g |
3kcal |
| Czarny pieprz |
1.5g |
4kcal |
| Gałka muszkatołowa mielona |
0.1g |
1kcal |
| Pasta pomidorowa, bez dodatku soli |
170g |
139kcal |
| Mąka pszenna, biała, uniwersalna, wzbogacona, bielona |
30g |
109kcal |
| Ser, parmezan, tarty |
100g |
421kcal |
| Pomidory rozdrobnione |
800g |
256kcal |
| Sól morska |
3g |
0kcal |
| Wołowina, mielona, surowa |
450g |
891kcal |
| Ser, mozzarella, o niskiej zawartości wilgoci, częściowo odtłuszczony, rozdrobniony |
200g |
608kcal |
Recipe Instructions:
Ingredients:
• 9 lasagna noodles (oven-ready or regular, cooked according to package instructions)
• 1 lb ground beef or Italian sausage
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
For the Béchamel Sauce:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt and pepper, to taste
• A pinch of nutmeg (optional)
Instructions:
o In a large skillet or saucepan, cook the ground beef or Italian sausage over medium heat until browned.
o Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
o Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
o In a separate saucepan, melt the butter over medium heat.
o Whisk in the flour and cook for 1-2 minutes until smooth and bubbly.
o Gradually whisk in the milk, stirring constantly to avoid lumps.
o Cook until the sauce thickens, about 5-7 minutes, stirring frequently.
o Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat.
o Preheat your oven to 375°F (190°C).
o Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
o Arrange 3 lasagna noodles over the sauce.
o Spread 1/3 of the remaining meat sauce over the noodles.
o Pour 1/3 of the béchamel sauce over the meat sauce.
o Sprinkle with 1/3 of the shredded mozzarella and grated Parmesan cheeses.
o Repeat layers twice more, ending with a layer of cheese on top.
o Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
o Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
