Veal and Pineapple Lasagna

207

• 2

• Time for preparing

  Contents

  • • 0.0.1 1h 15min
    • 0.0.2 Medium dish
    • 0.0.3 153.7kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 15min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  153.7kcal

• Rating

• Recipe

This delicious lasagna is cooked at home with the most tender veal. Tenderloin should not be passed through a meat grinder, it is better to finely to cut. Then the meat will remain juicy. Classic sauce – bechamel. And the original taste will give pineapple. You can instead of pineapple take a not very ripe mango fruit.

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Ingredients

0/13 ingredients

• Lasagna Plates – 1 Pack
• Veal – 400 g
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt
• Pepper
• Pineapple – 1 pc.
• Cheese – 200 g
• Flour – 2 tbsp.
• Butter – 150 g
• Nutmeg
• Milk – 400 ml
• Cream – 70 g

1ч 15мин1ч 15мин 153.7

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Steps

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1. Finely chop the veal tenderloin.
2. Chop onions finely. Dice the carrots or grate. Fry onions and carrots in a pan until golden color. Add veal. Stir fry. Salt and pepper. Add cream. Extinguish over low heat 5 more minutes. Remove from heat.
3. Finely chop the pineapple. Mix with meat filling.
4. Fry in a small pan (without adding oil) 2 tablespoons of flour. Add 100 g butter. Melt on low fire. Salt and pepper. Add nutmeg to the tip of the knife. Gradually pour warm milk. Stir constantly so that no lumps form. Cook until the sauce thickens and remove from heat.
5. Grate the cheese.
6. Pour a little sauce on the bottom of the heat-resistant mold. Line sheets lasagna. Put the fried meat with pineapple. Sprinkle some cheese and pour over the sauce again. Lay out several layers in this way.
7. Bake in the oven for 40 minutes at 180 degrees.