
♥ Lasagna
♥ Ingredients
Beef Brisket 1.5 kg
Onions 2 each
Carrots 2 each
Celery 1 bunch
Garlic 3 cloves
Red Wine 250 ml
Whole Peeled tomatoes (cans) 2 cans
Rosemary 1 bunch
Thyme 1 bunch
Basil 1 bunch
Lasagna Sheets 3 box
Shredded Mozzarrella 1 bag
Ricotta 250 gr
Shredded Gouda Cheese 1 bag
Shredded Cheddar 1 bag
Spinach (cans) 2 cans
Carrots 2 each
Celery 1 bunch
Garlic 3 cloves
Red Wine 250 ml
Whole Peeled tomatoes (cans) 2 cans
Rosemary 1 bunch
Thyme 1 bunch
Basil 1 bunch
Lasagna Sheets 3 box
Shredded Mozzarrella 1 bag
Ricotta 250 gr
Shredded Gouda Cheese 1 bag
Shredded Cheddar 1 bag
Spinach (cans) 2 cans
♥ Preparation
To be advised to do this preparation 24 hours before making the lasagna
Sear seasoned beef in hot pan, deglaze with 125 ml red wine. Sweat roughly chopped onions, carrots, celery and garlic cloves in a little vegetable oil until lightly caramelized.
Deglaze with 125 ml red wine. Add chopped canned tomatoes, thyme and rosemary cover with some more water and bring to simmer. Cover the pot with foil and place this in the oven at 160 degrees for 4-5 hours until tender.
Remove meat from sauce, check sauce for seasoning, pass thru a sift so all the herbs can stay out and add some chopped Basil. When done leave out to chill for 2 hours then in fridge.
Flake beef and put into sauce. Mix shredded Mozzarrella, Cheddar & Gouda cheeses together and set aside. Spray tray with cooking spray and place anti stick paper in the tray.
First 1 layer of tomato sauce and beef, pasta, cheeses, spinach, pasta, tomato sauce & beef, pasta, ricotta, spinach, pasta, tomato sauce & beef, cheeses, pasta, tomato sauce, cheese.
Bake slow in the oven for 1 hour at 150 degrees until pasta is cooked.
♥ Bon Apetit!
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