White lasagna
I was bragging about white lasagna some time ago in the chat, and spiderlin asked for the recipe. This is how my parents make white lasagna for August 15, and you might not want to cook it while you're on diet! xD
I don't have a photo of my own, but I found one that would give you an idea of how white lasagna looks like:
INGREDIENTS (6-8 people, 24cm*32cm tray)
- 1/2 kg of lasagna
- bechamel for the topping
- parmesan
For the filling
- 3-4 pork sausages
- 3-4 thick slices of bacon
- 1/2 kg of deep-frozen peas
- 1/2 kg of deep-frozen mushrooms
- 250 g of deep-frozen artichoke hearts
- 600 ml of cream
- 500 ml of bechamel
- olive oil
FILLING
Crumble the sausages and chop the bacon into cubes. Then put both in a capacious saucepan together with some olive oil.
Brown the sausages and the bacon and then add the peas, the mushrooms and the artichoke hearts (you might want to dice them a little first).
Once everything is well cooked - I don't know how much it takes, but if you want to make sure, taste the mushrooms, peas and artichokes, because those are the ingredients that take longer to be properly cooked - add the cream and the bechamel. At this point you can turn it off or cook it for 2-3 minutes more, it doesn't make much difference.
Important: sausages and bacon are salty enough, don't add salt to the filling!
LASAGNA
Put plentiful hot water in a pot and add some salt. When it's boiling, add the lasagna and cook it for 3-4 minutes. Then drain the pasta with cold water and lay it down on a dishcloth.
PUTTING ALL TOGETHER
Grease the tray with butter and pre-heat the oven to 200°C.
Make a first layer of pasta, then a second layer of filling. You don't want to add too much filling, just a couple of ladlefuls. Finally, add parmesan.
Go on like this - pasta, filling, parmesan - till you're out of ingredients. On top, make a thick layer of bechamel.
Put the tray in the oven for 40-45 minutes.
ENJOY THE DELICIOUS MEAL AND DON'T THINK ABOUT THE CALORIES! ♥
I don't have a photo of my own, but I found one that would give you an idea of how white lasagna looks like:
INGREDIENTS (6-8 people, 24cm*32cm tray)
- 1/2 kg of lasagna
- bechamel for the topping
- parmesan
For the filling
- 3-4 pork sausages
- 3-4 thick slices of bacon
- 1/2 kg of deep-frozen peas
- 1/2 kg of deep-frozen mushrooms
- 250 g of deep-frozen artichoke hearts
- 600 ml of cream
- 500 ml of bechamel
- olive oil
FILLING
Crumble the sausages and chop the bacon into cubes. Then put both in a capacious saucepan together with some olive oil.
Brown the sausages and the bacon and then add the peas, the mushrooms and the artichoke hearts (you might want to dice them a little first).
Once everything is well cooked - I don't know how much it takes, but if you want to make sure, taste the mushrooms, peas and artichokes, because those are the ingredients that take longer to be properly cooked - add the cream and the bechamel. At this point you can turn it off or cook it for 2-3 minutes more, it doesn't make much difference.
Important: sausages and bacon are salty enough, don't add salt to the filling!
LASAGNA
Put plentiful hot water in a pot and add some salt. When it's boiling, add the lasagna and cook it for 3-4 minutes. Then drain the pasta with cold water and lay it down on a dishcloth.
PUTTING ALL TOGETHER
Grease the tray with butter and pre-heat the oven to 200°C.
Make a first layer of pasta, then a second layer of filling. You don't want to add too much filling, just a couple of ladlefuls. Finally, add parmesan.
Go on like this - pasta, filling, parmesan - till you're out of ingredients. On top, make a thick layer of bechamel.
Put the tray in the oven for 40-45 minutes.
ENJOY THE DELICIOUS MEAL AND DON'T THINK ABOUT THE CALORIES! ♥