Lasagna alla Poletto Recipe
Recipe Ingredients for Lasagna alla Poletto
| Amount | Ingredient |
|---|---|
| For the lasagna: | |
| 150th g semolina pasta | 75th g flour |
| 2nd Eggs | |
| Salt | |
| For the bechamel sauce | 100th g butter |
| 50th g flour | 1st Tablespoons butter |
| 50th old g Parmesan, finely grated | |
| Salt | |
| black pepper | |
| Nutmeg | |
| For the filling: | 400th g porcini mushrooms |
| 2nd Shallots, finely diced | 1 / 2 |
| Clove garlic, finely chopped | 2nd Tablespoons butter, 1 tablespoon of the baking dish |
| 1st EL Poletto's mushroom seasoning "Little Mushroom" | |
| Thyme leaves, finely chopped | 500th g Bolognaise |
| 250th ml tomato sauce | 150th g Parmesan, finely grated |
| Salt | |
| Freshly ground pepper | |
Lasagna alla Poletto Recipe Directions
For the lasagna: Mix all ingredients into a smooth dough in plastic wrap and refrigerate embark rest have at least 1 hour. Roll out using a pasta machine, noodle-thin sheets. The pasta sheets in appropriate size baking dish cut. The lasagna noodles in boiling salted water "al dente" cooking. Then plunge into cold water.
For the béchamel sauce: Melt the butter in a small saucepan and stir in the flour slowly sieved. Stir with a wooden spoon and pour in the milk. Stirring to-boil, then let simmer for at least 4-5 more minutes. Season with salt, pepper, nutmeg and Parmesan old.
For the filling: Clean the mushrooms stone, where appropriate, briefly washed and cut into thin slices. Dice the shallots and garlic until translucent in foaming butter, add the mushrooms and fry briefly. Season with salt, pepper and "Little Mushroom".
To finish: a casserole with the remaining butter alternately ausstreichen.Jetzt lasagna noodles, tomato sauce, bolognese, mushrooms and béchamel sauce layers. Finally, with the béchamel sauce and the finely grated parmesan. The lasagna in a preheated oven at 220 ° C for about 20 minutes.
