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Meat lasagna
🇧🇷Brazil
•View in original language
(Português)
130 min(s)
8 servings
Carla Nogueira
@carlanogueira- Ingredients
- Recipe
- Wheat Flour4 cup
- Eggs4 unit(s)
- Water1/2 cup
- Salt1 teaspoon
- Oil1 tablespoon
- Ham350 g
- Mozzarella cheese350 g
- Cottage cheese250 g
- Oil4 tablespoon
- Aceh600 g
- Garlic1 unit(s)
- Onion1 unit(s)
- Tomato sauce400 g
- Warm water1 cup
- Beef bouillon cube1 unit(s)
- Salt to taste
- For the meat, heat a pressure cooker with the oil and fry the meat until golden brown.
- Add the crushed garlic, chopped onion and sauté over medium heat for 3 minutes. Add the tomato sauce, the water and the meat broth, mix well, cover and cook for another 40 minutes, over low heat, after starting the pressure.
- Turn off and wait for the pressure to come out so you can open the pan. Remove the meat and shred it.
- Return the shredded meat to the pan with the sauce, place over medium heat, season with salt to taste and cook for another 5 minutes.
- For the dough, in a container put all the ingredients and knead well, if necessary, add more wheat flour. Cover the dough and let it rest for 30 minutes.
- With the help of a pasta stick, open the dough and cut it to the desired size.
- Cook the pasta, gradually placing it in boiling water for 2 minutes. Drain and run the pasta under cold water to stop the cooking process.
- To assemble, on a large platter make layers of sauce with meat, pasta, ham, mozzarella cheese and cream cheese.
- Make the layers until the ingredients run out, finishing with the mozzarella and the cottage cheese.
- Take to medium oven, preheated, for 30 minutes or until gratin.
- Serve immediately.
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