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Browniegirl
Italian-american lasagne
Italian pasta dish from the oven with American flavor.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Chop the onions and finely chop the garlic.
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Peel and cut the carrot into thin slices and the celery in bows. Grate the cheese.
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Heat the butter in a frying pan for the vegetable sauce and fry the onion and garlic for 3 minutes. Add the carrot and celery and cook for 5 minutes.
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Add the tomatoes and pepper and salt to taste. Bring to the boil and cook on a low heat for 15 minutes with the lid on the pan. Stir frequently.
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In the meantime, heat the remaining butter in a pan for the bechamel sauce. Add the flour and let it stir in 5 minutes.
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Add the milk when the flower starts to turn brown. Bring to the boil and cook for 10 minutes. Stir frequently. Season with salt and pepper.
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Remove the skin from the sausage and mix the meat with the oregano. Shape balls the size of a marble.
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Fry the balls in a frying pan without oil or butter in 5 minutes until done.
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Put a layer of vegetable sauce in the baking dish. Cover with a portion of the lasagne sheets and add a layer of vegetable sauce.
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Cover with half of the meatballs, béchamel sauce and cheese. Cover with the rest of lasagne sheets, sauce, sheets, balls, béchamel and cheese.
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Bake in the oven until golden brown and done in 35-40 minutes. Bon appétit! .
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Nutrition
625Calories
Sodium40% DV960mg
Fat51% DV33g
Protein64% DV32g
Carbs16% DV47g
Fiber20% DV5g
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