Lasagna is an Italian casserole made from dough, minced meat and Béchamel sauce. It can be prepared in the Russian manner, from cabbage leaves. By the way, after cooking cabbage rolls, many housewives have substandard leaves, which are often thrown away and completely in vain, because they can be useful for such a wonderful dish.
It is necessary
- - Cabbage - 1 small head of cabbage or leaves - 10-12 pcs.
- - Carrots - 1pc.
- - Onion-turnip - 2 pcs.
- - Minced chicken - 500 g;
- - Tomato juice - 100 g;
- - For the Bechamel sauce:
- - Milk - 250 ml;
- - Butter - 40 g
- - Wheat flour - 40 g.
- - Salt, spices, taste.
Instructions
Step 1
We disassemble the cabbage forks into leaves and boil them in salted water for about 10 minutes until cooked.
Step 2
Cooking Bechamel sauce: melt butter in a saucepan. We introduce wheat flour and lightly fry until a pleasant nutty aroma appears.
Step 3
Pour cold milk in a thin stream, stirring constantly with a whisk. Add some salt to the sauce and let it thicken at the lowest temperature. Cool it down.
Step 4
In the meantime, let's prepare the vegetable layer for the lasagna. To do this, chop all the vegetables and fry them lightly in a pan with vegetable oil. It is important not to overcook them, but only to extinguish them.
Step 5
Pour 3 tablespoons of sauce on the bottom of the refractory mold, spread the cabbage leaves. The next layer is minced meat, then vegetable mixture and tomato juice.
Step 6
We repeat this until the ingredients run out. The top layer should be vegetable. If desired, sprinkle with grated cheese on top.
Step 7
We bake the lasagna in a well-preheated oven for 25 minutes.
Step 8
We serve aromatic lasagne to the table. If you wish, you can pour sour cream over it. Bon Appetit!
