我做起饭来连我自己都害怕，今天这小牛肉煎得太好吃了

发信人: rohae (rosema), 信区: Food
标  题: 我做起饭来连我自己都害怕，今天这小牛肉煎得太好吃了
发信站: BBS 未名空间站 (Fri Mar 28 06:17:14 2014, 美东)

我做起饭来连我自己都害怕，今天这小牛肉煎得太好吃了连配菜都没煮，pasta还在锅
里我就开吃了（……） 活着真是太好了萌萌哒

上个amazon推荐的Pasta菜单
http://www.amazon.com/b/ref=amb_link_383164522_2?ie=UTF8&node=8


Ingredients
•1 Box Barilla Oven-Ready Lasagne
•1 Jar Barilla Marinara Sauce
•1 Quart milk
•7 Tablespoons butter
•5 Tablespoons flour
•Salt to taste
•Black pepper to taste
•1 Cup Parmigiano-Reggiano cheese grated and divided
•1 Pound ground beef





Directions

step 1

Pre-heat oven to 400F

step 2

Heat milk in a medium sized pot.

step 3

At the same time, in another similar sized pot, melt the butter, whisk in
the flour, and cook for 1-2 minutes. Slowly whisk the warm milk into the
roux, bring to a simmer and season with salt and pepper. Remove from heat
and stir in 3/4 cup Parmigiano-Reggiano cheese.

step 4

Meanwhile, cook the beef until slightly brown, add the marinara sauce and 1/
2 jar of water, season with salt and black pepper and simmer until it is
reduced in a large nonstick skillet.

step 5

Spray a 13 x 9 inch glass baking pan with cooking spray. On the bottom of
the pan, Place 1/6 of the béchamel sauce and cover with 3 sheets of no-boil
lasagne. Top with 1/6 of the béchamel and 1/5 of the meat sauce and
continue alternating with the lasagne sheets for 4 more layers. The final
layer should be béchamel topped with sauce and the remaining 1/4 cup of
Parmigiano-Reggiano cheese.

step 6

Bake for 20 minutes covered with foil, then uncovered for five more minutes
or until the corners are brown and bubbling








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※ 修改:·rohae 於 Mar 28 21:03:16 2014 修改本文·[FROM: 199.]
※ 来源:·WWW 未名空间站 海外: mitbbs.com 中国: mitbbs.cn·[FROM: 199.]
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