Stuffed lasagne sheets

Ingredients for Stuffed lasagne sheets

Instructions for Stuffed lasagne sheets

To prepare the Stuffed lasagne sheets recipe, please follow these instructions:

Cut the meat into very small cubes. Rinse the spinach well, remove coarse stems and steam it in the water hanging by. Pressure al væden from the spinach and chop it finely.

Peel the carrot, celery and onion arrow. Chop it all very finely and FRY in a little oil over low heat. Turn up the heat and Brown the meat in it.

Add the wine and let it boil into the spinach and pour the cream in Vend. over. Let it all cook for very low heat while stirring a 15-minute time. Let it cool slightly and mix the eggs and Parmesan cheese in.

Tomato sauce: Arrow the onion and chop it finely. Sauté in a little oil, part of the Pan and pour the tomatoes to the onions. Season well with pepper. Let the sauce boil in favour of low heat, covered, about 15 minutes. Blend the sauce and season with salt and pepper.

Bechamel sauce: melt the butter and stir the flour in. Add the heated milk a little at a time under the constant whipping. The sauce should be quite thin. Let the right over low heat and constantly whipping in approx. 10-15 minutes. Taste the sauce with salt and pepper.

Boil lasagna plates in salted water spiked with a little oil. Cook only a few sheets at a time, otherwise they tend to stick together. Take them up with a slotted spoon and place it next to each other on the Tea towel.

Set the oven at 200 degrees. Advantage kødfyldet on lasagna sheets and roll them together. Put the rollers with the join downwards in a baking dish. Cover with tomato and bechamel sauce and freshly grated Parmesan cheese. Behind them in the oven for about 10 minutes on the Court has been warm and the surface is slightly Golden.