It is good to your R t has t o ui e ll, Mom! What??
R What has t has t o ui e ll??
That there ... what you did. MMMMM is super good!
When I cooked the lasagna, I was wondering what comments would you make me. Would you tell me: It's not a really good lasagna as you normally do ... We will eat but not to do it again .... Little did I think it would have any success with Family members Blancmange.
This lasagna has a taste quite different from Italian lasagna, of course. Ultra creamy, with its beautiful squash cubes that melt in your mouth and roast pork well, she has it all. It
have to wonder again. Wo wooooow there. Calm down!
The mounting I divided the ingredients for the lasagna into 3 floors rather than 4 as the original recipe. See bottom of the recipe for details.
The recipe video Click here .
The way the pork is cooked in a frying pan really gives a flavor "roast", which adds much flavor to this dish. I'll cook the minced meat in this way now. Are roasted on fire up and ... That Ricardo said: "A shot that is seeded, you do not clap" until there is more juice in the bottom of the pan and it does more mud. The meat is now well roasted. She is seen by its color.
Lasagna Creamy Butternut Squash and Pork Roast
Preparation time: 45 min
Cooking time: 1 hour 30
Servings: 6
Ingredients:
12 lasagna noodles (I, 9)
2 1 / 2 cups cheese mozzarella cheese (I, more + + +)
Trim
675 g (1 1 / 2 lb) lean ground pork
1 / 3 cup (75 grams) of olive oil
5 cups (1 squash me) butternut squash, peeled and cubed
2 onions, chopped
1 / 2 cup (125 g) chicken broth Salt and pepper
* I had 2 small pumpkins: a buttercup and an acorn.
Bechamel
1 / 3 cup (75 g) butter
1 / 2 cup (70 grams) all purpose flour 2 cups
(500 g) chicken broth 2 cups
(500 g)
milk 1 cup grated Parmigiano Reggiano (me, about ⅓ cup)
Steps:
pasta in a pot of boiling salted water, cook the pasta until al dente. Rinse under cold water and lightly oil. Book.
Trim
In a large skillet, brown * meat in half the oil. Set aside in a bowl.
Note BM:
* Important to brown (roasted) chopped pork on fire at Max. Then, no longer touches. If the meat becomes gray and mud it, you clap too!
In the same skillet, brown the squash and onions over medium heat in remaining oil for about 20 minutes or until squash is tender. Add salt and pepper.
Deglaze with ½ cup of broth. Keep warm.
Bechamel
In a saucepan, melt butter.
Add flour and cook 1 minute over medium heat, stirring.
Gradually add broth, milk and bring to a boil, stirring with a whisk.
Simmer gently about 5 minutes.
Remove from heat and stir in Parmesan. Adjust seasoning.
Reserve 2 cups white sauce separately and add the remaining white sauce with minced pork. Mix well.
Mounting
*** *** Note BM ( see below for a lasagna to 3 storeys)
Place rack in center of oven.
Preheat oven to 180 ° C (350 ° F).
In a baking dish 33 X 23 cm (13 x 9 inches), spread half the meat mixture (me, a little less). Cover with a layer of noodles. Y apportion half the squash mixture.
Sprinkle about 1 / 2 cup mozzarella. Spoon 1 / 2 cup of bechamel sauce. Cover with a layer of noodles.
Add remaining meat mixture. Cover with a layer of noodles.
Add remaining squash mixture, 1 / 2 cup mozzarella and 1 / 2 cup of bechamel. Cover with a layer of noodles. Y
spread the béchamel sauce. Top with remaining mozzarella. Bake in
oven about 45 minutes or until cheese is golden.
Let stand 15 minutes before serving.
*** Here's how I did it for a lasagna with 3 floors:
Spread a little mixture of pork, white sauce in the dish Pyrex 9 X 13
1st row :
3 lasagna noodles
Bechamel Mix squash (about 1 cup) grated mozzarella cheese
2 nd row:
3 lasagna noodles
The rest of the pork mixture, bechamel
3 rd row:
3 lasagna noodles
The rest of the bechamel
Finish with grated mozzarella cheese
print the recipe
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