Let's make Wellington lasagna🍝 скачать в хорошем качестве

Let's make Wellington lasagna🍝

Ingredients: • 1 pack of lasagna sheets (depending on the height of your baking dish) • Grated Emmental cheese (150 g) and Parmesan cheese (100 g) • Jamón • Puff pastry, 6 sheets • 1 egg yolk + 1 tbsp cream for brushing For the meat filling: • Ground meat, 500 g • Olive oil • 1 onion • 1 carrot • 1 celery stalk • 2 garlic cloves • Tomato paste, 50 g • Canned tomatoes, 500 ml • Pepper, salt • Red wine, 120 ml • Beef broth, 300 ml For the sauce: • Butter, 20 g • Flour, 20 g • Milk, 300 ml • Nutmeg Instructions: 1. Sauté the ground meat in olive oil with chopped vegetables, tomato paste, and canned tomatoes. Add wine, broth, salt, and pepper. Cook on low heat (~40 minutes), stirring constantly. 2. Boil the lasagna sheets for 2 minutes, then transfer them to cold water with ice and place on a towel to remove excess water. 3. For the sauce, sauté flour with butter in a saucepan, then add milk while stirring continuously until bubbles appear on the surface. 4. Next, assemble the lasagna in a silicone mold (béchamel sauce, grated cheese, lasagna sheets, meat filling, lasagna sheets, béchamel sauce, cheese, etc.) and bake in the oven at 180°C for 40 minutes until a golden cheese crust forms. Afterward, let the lasagna cool (preferably overnight). 5. On parchment paper, lay out the sliced jamón in a thin layer, place the cooked lasagna on top, and wrap the lasagna with the jamón. 6. Use two layers of puff pastry; place one sheet on top of another and roll out slightly with a rolling pin. It’s convenient to work with dough that is 4 mm thick. 7. Transfer the wrapped lasagna onto the pastry, then cover it with another sheet of dough and press the edges. Top with a lattice pattern made from pastry and press the edges with a fork. 8. Brush with the egg and cream mixture, decorate with thyme, and bake in the oven for 40-45 minutes at 180°C until golden brown. Enjoy your meal!