Pancake Lasagne
7 servings
300 minutes
Timur Ismailov shared the recipe from the Lumicino restaurant menu with us.
1
Wash the meat, dry it with a paper towel, and cut it into medium pieces.
- Beef shoulder: 1.5 kg
2
Peel and wash the onion, carrot, and celery. Cut them randomly.
- Onion: 150 g
- Carrot: 100 g
- Celery stalk: 100 g
3
First, grind the vegetables, then the meat.
4
Place a thick-bottomed pot on high heat and heat it well.
5
Peel and slice 2 cloves of garlic. Put them in a pot.
- Garlic: 20 g
6
Add rosemary and chopped vegetables. Fry until golden brown for 5-6 minutes.
- Fresh rosemary: 10 g
7
Add minced meat to the vegetables and fry for another 5 minutes. Add tomato paste and fry again.
- Tomato paste: 50 g
8
Pour wine and broth over the meat, add 500 grams of crushed tomatoes, season with salt and pepper. Add a little sugar to taste. Reduce heat to low and simmer for 3-4 hours, stirring constantly.
- Dry white wine: 100 ml
- Beef broth: 300 ml
- Tomatoes in their own juice: 1 kg
- Sugar: 250 g
- Salt: to taste
- Ground black pepper: to taste
9
While the meat is simmering, prepare the béchamel sauce. Place a pan on the heat and add 50 grams of butter. Once the butter melts, add 100 grams of flour to the pan. Fry the flour until golden.
- Butter: 50 g
- Wheat flour: 400 g
10
Carefully add 150 milliliters of milk to the flour, stirring constantly. Add salt, pepper, and nutmeg. Simmer the sauce until it reaches the consistency of thick sour cream. Remove from heat.
- Milk: 1150 ml
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
11
Prepare the pancake batter. In a mixing bowl, combine eggs, 1 liter of milk, 250 grams of sugar, 300 grams of flour, a pinch of salt, baking powder, and 50 grams of vegetable oil. Mix the batter in the mixer until smooth.
- Chicken egg: 4 pieces
- Milk: 1150 ml
- Sugar: 250 g
- Wheat flour: 400 g
- Salt: to taste
- Baking powder: 5 g
- Vegetable oil: 50 ml
12
Heat the pan and cook the pancakes on both sides until golden brown.
13
Prepare tomato sauce. Chop a couple of garlic cloves and sauté them in olive oil. Add 500 grams of crushed tomatoes. Season with salt, pepper, and sugar to taste. Simmer on low heat for 10-15 minutes, stirring constantly.
- Garlic: 20 g
- Tomatoes in their own juice: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 250 g
14
Chop fresh basil and add it to the pan. Then add dried oregano. The tomato sauce is ready.
- Basil: to taste
- Dried oregano: to taste
15
Assemble the lasagna. Grease a high-sided ovenproof dish with béchamel sauce, layer the first crepes on it. Place a layer of Bolognese sauce about 1 centimeter thick on top. Drizzle with béchamel sauce and a little tomato sauce.
16
Assemble the lasagna in such a way that there are at least 5 layers. Cover the dish with foil and place it in a preheated oven at 200 degrees for 25-30 minutes.
17
Remove the foil, sprinkle with grated Parmesan, and return to the oven. Bake until the cheese is golden.
- Grated Parmesan cheese: 50 g
18
Remove from the oven and let cool.
19
You can serve it right away, or let the lasagna soak in all the juices for a few hours.