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Lasagna Flower
It smells SO good! 🌸
Team
Chefclub
Total time: 35 minutes
Ingredients for 6 people
1 lb of ground beef
1 onion, chopped
1 carrot, diced
1 tsp of tomato paste
1 can of crushed tomatoes
1 bouillon cube
4 fl oz of red wine
1 ball fresh mozzarella
15 sheets of lasagna noodles
1 1/3 cups of bechamel sauce
2 1/4 cups of mozzarella, grated
olive oil
parsley
salt & pepper
Tools
Pie dish
Step 1/3
Fry the beef in a drizzle of olive oil with the chopped onion, salt and pepper, then add the diced carrot, tomato paste, crushed tomato, bouillon cube, red wine, and 7 fl oz of water. Simmer over medium heat until the liquid reduces and the sauce has a Bolognese texture. Sprinkle with chopped parsley, place the sauce in the pie dish and place the fresh mozzarella ball in the middle.
Step 2/3
Precook the lasagna noodles for 3 minutes in boiling salted water and drain. Place mozzarella cheese in the middle of each sheet and fold in half lengthwise. Accordion fold the sheets in 3 widthwise.
Step 3/3
Arrange all the folded sheets upright in the dish around the mozzarella. Pour the béchamel sauce over top, sprinkle with the remaining grated mozzarella, and bake for 15 minutes at 350 °F. Remove from the oven, sprinkle with chopped parsley, and enjoy!
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