sábado, 27 de noviembre de 2010

Lasagna de Nochebuena

Vegan lasagnaImage by VeganWarrior via Flickr

  • 200 gramos de lasagna de su marca favorita
  • 2 libras de carne de res molida
  • 1 cebolla blanca finamente picada
  • 1 zanahoria rallada
  • 100 gramos de tocineta cortada en cubos
  • 4 tomates pelados, sin semilla y picados
  • 1/2 taza de caldo de carne
  • 2 dientes de ajo finamente picados
  • 1/2 taza de pasta de tomate
  • 250 gramos de queso mozarella rallado
  • sal y pimienta al gusto
  • En la olla en que se va a preparar la salsa bolognesa, dorar la tocineta.  Retirar la mitad de la grasa que soltó
  • Adicionar la cebolla el ajo, la zanahoria y dejar que doren ligeramente
  • Añadir la carne y cocinar hasta que pierda su color rosado
  • Sazonar con sal y pimienta al gusto.
  • Licuar los tomates y añadirlos a la carne junto con el caldo y la pasta de tomate
  • A fuego lento y con la olla tapada, conservar por 20 minutos.
  • Para armar la lasagna, en moldes individuales o en una bandeja refractaria, verter un poco de salsa en el fondo y cubrir con hojas de lasagna
  • Añadir una capa de salsa bolognesa y otra de queso mozarella
  • Continuar colocando capas en el mismo orden hasta terminar con una de salsa bolognesa y abundante queso mozarella.
  • Llevar al horno precalentado a 325 °F (163°C) de 30 a 40 minutos

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