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Peel the onion, pepper, parsley and carrot, grind them in the food processor then put them in a little oil for a few minutes. Add the minced meat and heat a little more, stirring constantly, add 3 tablespoons of water and leave on the fire, stirring from time for a few minutes. Season to taste with salt and pepper, tomato paste and wine and leave on the fire until the juice decreases. Turn off the heat and let it cool a bit.

Boil two lasagna sheets in boiling water and take them out on a towel or on the table.

Melt the butter, heat the flour in it, stirring quickly and quench with the milk, gradually added. Season with salt, nutmeg to taste and let it boil, stirring often, until the sauce thickens a little.

Grease a heat-resistant dish with a little oil, put a layer of bechamel sauce, two sheets of lasagna, minced meat and bechamel sauce and continue until we finish the sheets, the last layer being sauce. Sprinkle cheese, parmesan and parsley on top and bake for about 60 minutes. , until the composition browns nicely on top.

Serve both hot and cold.

Lasagña recipe from Angi Cobuț

Angi Cobuț, the one who takes care every morning to satisfy the hunger of the two presenters of the show “Cu capu-n zori”, Gabriel Fereșteanu and Liza Sabău, proposes a simple and tasty lasagña recipe, which will be appreciated by the whole family and you will certainly be asked "twice".

Ingredients for lasagna:

Salt, black pepper and nutmeg

Bechamel sauce (butter, flour, liquid cream)

Put the minced meat in a pan with a little olive oil, fry it a little and then add the onion, garlic and pepper. Salt and pepper to taste, and when all this is done add the tomato juice. Let it simmer for a few more minutes, while we make the bechamel sauce.

How to prepare bechamel sauce:

Put 50 grams of butter in a pan, let it melt and then add 50 grams of flour and fry in butter. When it turns golden add 500 grams of light liquid cream or milk (to taste). Stir until the composition becomes homogeneous and fine.

Grease a baking tray with a little butter or olive oil and place a sheet of lasagña, put meat filling on top, then sprinkle with mozzarella cheese and bechamel sauce. Cover with another sheet of lasagna. Repeat the process at least 4 times and finally sprinkle the mozzarella and put in the oven already heated to 180 degrees for 15 minutes with the fire in the middle. At the end, put the fire on the au gratin and leave it in the oven for another 5 minutes.

Lasagna with bolognese and bechamel sauce

As a self-respecting pasta consumer, lasagna is one of our preferences. Because I'm a fan of quick recipes that allow me to spend my time with dandelion, I admit that I don't make lasagna very often. Although it takes quite a long time to eat it, it is not a very complicated recipe and the taste is sensational.

This lasagna recipe is inspired by Jamila's website and the quantities are perfect to provide each layer with the necessary ones.


-1 kg of minced beef

-900 g canned peeled tomatoes (or fresh tomatoes)

-2 tablespoons tomato paste

Method of preparation:

Finely chop the onion, garlic and carrot (I put them all on the robot). Heat the oil in a large pot and add the vegetables with a little salt. Temper until soft. Put the spices (bay leaves, rosemary, thyme, oregano) and mix well. Add the minced meat and grind it with a spoon until it separates. Heat everything until the meat changes color. Put the tomato paste and peeled tomatoes given through the blender over the mixture. Stir until incorporated. Add two cups of water and a little more salt. Bring to a simmer until the sauce becomes quite thick. Remove the bay leaves and set aside the bolognese sauce.

For the bechamel sauce, melt the butter in a saucepan and add the flour. Heat it very lightly, so that it is not raw and add a little milk, stirring the flour to dissolve. Take a fork and mix while adding the milk one at a time. When the flour has dissolved in the mixture, add the spices (bay leaf, thyme, nutmeg, salt, pepper) and mix over low heat until the sauce becomes thick and creamy. Remove the bay leaf and allow the sauce to cool slightly.

Grease a pan with butter. Place very little bolognese sauce on the bottom of the tray so that the lasagna sheets that you place in the layer above it do not stick (I used a 26/38 cm tray and they fit 5 horizontal sheets and 2 vertical sheets on the edge) . Grease the lasagna sheets with bechamel sauce on the entire surface, then put a layer of bolognese sauce, parmesan and another layer of leaves. Repeat with bechamel sauce, remaining bolognese sauce, parmesan and the last layer of lasagna. Grease with the rest of the bechamel sauce and sprinkle with mozzarella and the remaining Parmesan cheese. Put in the preheated oven at 180 degrees C for about an hour (50 minutes was enough for me). Before cutting the lasagna, let it cool so that it can be easily sliced.

Vegan lasagna with soy sauce and bechamel sauce with spinach

You know that "lasagna" (or "lasagne") comes from the Greek word "laganon", which called the first known form of pasta, but also a dish, different from the traditional one we know today, but also with layers of pasta and sauce ? "If you didn't know, you just found out."

Do you know how to make a delicious vegan lasagna? - You will find out, step by step, in the following & # 8230

I have to tell you that I tried a lot of recipes, but the one I present to you today seems to me a formidable alternative to the classic recipe, at least as tasty and consistent. Therefore, we will cook together vegan lasagna with soy sauce and bechamel sauce with spinach.

What we need:

& # 8211 tomato paste or red cubes

How is it prepared:

We clean the onion and temper it a little until it becomes translucent.

We put the carrots on the grater and add them to the pan over the onion.

Saute the carrots and onions a little, then add the tomatoes and wine.

Mix well, add the soybeans and let it boil until the sauce decreases.

At the end, season with salt, pepper and add the garlic.

For the bechamel sauce, melt the coconut oil, add the flour and mix well with a whisk until thickened, then add the milk while stirring constantly.

After adding all the milk, season with salt, pepper, nutmeg and inactive yeast. Stir until the sauce begins to thicken.

When the bechamel sauce is ready, take it off the heat and add the spinach, then set it aside.

Grease a pan and put a polish of each sauce on the bottom. Add the first layer of leaves, then add another layer of each sauce.

We continue like this until we have a little sauce left that we will put on the surface (I used three layers of sheets).

After the last layer of leaves, add a little red sauce and more bechamel.

Put the tray in the oven for 60 minutes at 180 gr c.

In the first 40 minutes we will keep the tray covered with an aluminum foil, then we will take it out and leave it in the oven for another 20 minutes.

If you like lasagna and want to try other options, you can replace the ragu sauce in this recipe with the ragu lentil sauce in the recipe here.

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Lasagna with ragout

I made lasagna yesterday. Theoretically, it's easy to make lasagna, especially if you have the sauce prepared (whether it's meat or vegetarian, lasagna is a dish made by building sheets over sheets, with a sauce between them). I didn't have the sauce (I don't buy ready-made sauces, especially if they're made of meat, especially if I can make them myself) so I went nicely to my butcher's, bought half a kilogram of meat and I went home because I had the other ingredients in the fridge. Let's see what happened next:

Meat, tomatoes, carrots, onions, celery, peppers, parsley (and leaves and root), sweet cream, mashed tomatoes and, of course, lasagna sheets.

You are advised not to use ketchup or tomato paste instead of mashed tomatoes, the difference in quality is much greater than the difference in price.

If I had a pasta laminator (my next investment, by the way), I would make my own lasagna sheets. I don't have one, so I bought them.

Spices: salt, pepper (green, in this case), oregano, basil, nutmeg and very little thyme.

I grate the carrots, celery and parsley root.

I finely chopped the pepper and onion.

I did the same with half the bunch of parsley leaves. I then mixed all this in a pot and put the meat. I use a thick-walled, enameled pot, I just make a meat paste, I don't want it to stick to the pot.

I added mashed tomatoes and two cups of warm water. I then put it on low heat.

I crushed all the spices together with two teaspoons of extra virgin olive oil. I put the pasta obtained in the sauce, ten minutes before extinguishing the fire (the sauce needed an hour to make, during this time I mixed in it quite often and I harvested with a spoon the separate fat on the surface, the meat being a mixture of beef and pork had some fat).

My Italian friends (and not only) use a bechamel sauce for lasagna. I don't use it, it has flour and butter and milk. I have nothing to do with butter and milk, but the flour incorporated in them is something I can do without. Consequently, I used sweet cream.

I put lasagna sheets over the cream & # 8230

Sauce over leaves and parmesan over sauce & # 8230

& # 8230other sheets, cream again, and sauce.

& # 8230and so on, four times. The last layer of sauce, covered with the other half of the bunch of parsley leaves. I put the tray in another tray (with water) then in the hot oven. It sat in the oven for a quarter of an hour, I took out the lasagna, I sprinkled Parmesan over it and I put some cherry tomatoes and then I put the tray in the oven again, for another ten minutes.

Ingredient: a box of sheets for lasagna (preferred), 200 g parmesan for bolognese sauce: 1kg minced meat mixture (pork with beef), 200 g butter, two onions, 2 carrots, a celery, 3 peppers, 5 cloves garlic, 250 g ham, two tablespoons paprika, a tablespoon pepper, salt, a tablespoon spice for minced meat, 250 g tomato paste, 100 g cream, 500 ml water for bechamel sauce: 100 g butter, 150 g flour, 1 liter of milk, salt, a tablespoon of cream, two eggs

Preparation: is made bolognese sauce: cut the ham into cubes. Clean the puppies of garlic and they are given on the small grater. Put the minced meat in a large bowl, season with paprika, with the mixture of spices for minced meat, salt and pepper, then mix the meat well. Carrots and celery are put on the large grater. Peel a squash, grate it and cut it into cubes. Finely chop the onion. Put the butter in a larger saucepan, add the onion and cook until it becomes glassy. After it has hardened, add the grated carrot and celery, mix and let it harden for 5 minutes, until it changes color slightly. Then add the grated garlic, diced pepper, mix and let it harden for another 5 minutes. Add diced ham and simmer for another 5 minutes. Add the minced meat, mix and let it harden until it changes color, mixing with a wooden spoon. Then add over the meat the tomato paste, water and mix. Bring to the boil until the meat is soft and the sauce is reduced.

Bechamel sauce. Melt the butter in a saucepan. Add the flour and mix until lightly browned. Put the milk and mix vigorously. Then add a tablespoon of cream, salt and leave on the fire until it begins to thicken. Grease a glass bowl with butter. Put the first layer of lasagna sheets. A layer of bolognese sauce is spread over the sheets, followed by a layer of bechamel sauce, after which Parmesan cheese is sprinkled on the entire surface. Add the two well-beaten eggs on top and sprinkle with Parmesan cheese. Put the lasagna with bolognese sauce in the preheated oven until browned, about 35-40 minutes.

Lasagna with vegetables

A quick and cheap dish for people who are in a hurry and want something special for lunch. Because lately I had recipes that included more expensive ingredients, I decided to try something cheaper that can be tasty, I personally came to love lasagna with vegetables more than the one prepared with different types of meat. Thus, for 5 portions of lasagna with vegetables I spent around 40 lei.


  • an onion
  • 2 carrots
  • 1 zuchinni medium
  • 1 can cut tomatoes
  • 8-10 sheets of lasagna depending on the bowl / tray used
  • 50 grams of butter
  • 1 tablespoon flour
  • 250 ml of milk
  • 100 grams of cheese
  • salt
  • pepper
  • herbs of Provence
  • pepper

Method of preparation

In a pan put a tablespoon of olive oil and sauté the finely chopped onion, after hardening the onion add the carrot given on the large grater, sauté together and add the diced zucchini or according to everyone's preferences.

After the vegetables have hardened well, add the canned tomatoes, salt, pepper, herbs and hot pepper. Let it boil for about 10 minutes over medium heat. I usually boil the lasagna sheets a little, but this is not mandatory. We prepare in another pan the Bechamel sauce from the butter that we leave to melt, we add the spoon of flour and we extinguish lightly with milk stirring continuously to be as homogeneous as possible, we put salt and pepper and a little nutmeg, I personally don't use it much being a pretty strong spice, but the classic Bechamel sauce recipe is also with nutmeg. After we finish the sauce we prepare lasagna, a layer of lasagna sheets, a layer of zucchini composition, a layer of Bechamel sauce. The most important thing is to finish with a layer of sheets, over which we add sauce and grated cheese.

Put in the preheated oven until it is nicely browned on top. This recipe can be improved with other vegetables or can be made from the beginning with other vegetables, depending on each and everyone's tastes. .


It's so good that I didn't get annoyed for how many hours I kept working on it :). I found all kinds of recipes but the basic ingredients are definitely 4: lasagna sheets, ragu sauce, bechamel sauce, parmesan. I made a combination between the recipe on the pasta box and what I read on the net. . Okay, now the recipe as I cooked it:

  • 300g minced pork
  • 300g minced beef
  • 1 can of tomatoes in tomato sauce (diced)
  • 150 ml white wine
  • 1 sage leaf
  • a little rosemary
  • salt pepper
  • 1 small onion (I also put a little grated carrot)
  • a little bit of oil
  • 50g butter
  • 2 tablespoons flour
  • 400ml milk
  • a little nutmeg (worth having in the house can be put and mashed potatoes has a special flavor)

The first time I made the sauce.
Finely chop the onion, then heat it a little in oil, then add the meat. When the juice left by the meat has decreased, add the wine, the tomatoes, the sage and the rosemary and the grated carrot (no carrots are added, but I have left over from the soup). Cover with a lid and let it cook over low heat. At the end, season with salt and pepper.
For the bechamel sauce, melt the butter then add the flour, mix quickly, then gradually add the milk, stirring faster :) so that it doesn't become lumpy. In order not to make a mistake, take the pot aside, add milk, stir, then again on the fire and so on until you put all the milk. Let it boil for a while and at the end add the nutmeg.
We scald the sheets in water with a little salt. I left them for 4 minutes.
In a higher bowl put a layer of bechamel sauce, ragu sauce then Parmesan.
We put a layer of sheets and repeat the operation. The last layer is ragu sauce. Put a few pieces of butter on top and put the dish in the oven for 25 minutes.
Be careful what bowl you use, the composition grows a little during baking.
Serve with parmesan. It's excellent, it's worth just trying to allocate some time :).
Picture with a cold piece (the layers are better seen :))
PS I just received a recipe from an Italian friend whose wife cooks excellently, a recipe that I will try and post. Maybe after the holidays

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Lasagna with greens

If lasagna seems like a heavy food, and I'm not referring to the preparation, I recommend the green version. It is much healthier, easy to customize depending on what greens you prefer or what you find in the market.

  • lasagna sheets
  • 500 g cow's milk (fresh)
  • 100 g grated mozzarella
  • 2 bags of baby spinach
  • 250 g ricotta
  • 2 eggs
For bechamel sauce:
Method of preparation

First I made the bechamel sauce. I melted the butter in a pan. When it melted, I added the flour and then started to incorporate the milk, stirring constantly with a whisk. When it was ready, I dipped a bag of spinach in the sauce. I matched the taste of salt and pepper and covered the sauce. I grated the mozzarella, I crushed the telemeau, I mixed the ricotta with 2 beaten eggs.

I took a tray and started assembling. I started with the sauce, then I placed the lasagna sheets (so uncooked, yes). I put the telemea cheese and spinach leaves over it. And it was. And sauce. And cheese. And just as many times as you want or how high the tray is. I had 4 layers, I think.

Over the last layer of sheets, after I put the green bechamel sauce, I put the grated mozzarella and then the ricotta with the beaten eggs.

I put it in the oven at 180 degrees until it browned nicely. About 40 minutes. The result was beyond expectations. Let me know if you try it!

Lasagna with Bolognese sauce

Here is a new recipe for our Contest sent by Ankamario: Lasagna with Bolognese sauce. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


1 box of lasagna
600 g beef
1 box of peeled tomatoes
250 ml homemade broth
125 g butter
4-5 tablespoons flour
1 l milk
150 g cheese
4-500 ml soup
1 onion
1 carrot
3 tablespoons olive oil

Method of preparation:

Peel the onion and carrot. Cut the onion into small cubes, put the carrot on the grater with small holes.
In a little oil, heat the onion and the carrot (prepare the Bolognese sauce), then add the meat and mix well to brown the meat nicely on all sides. Then add the chopped tomatoes and broth, mix, then add the soup and season the Bolognese sauce with salt, pepper and rosemary. Let it boil well for about 45 minutes.
Meanwhile, prepare the Bechamel sauce as follows:
melt the butter in a pan, add flour and slow milk so that it does not become lumpy.
Season with salt, pepper and bring to a boil. When it's ready, sprinkle a spoonful of finely grated cheese on top.
Grease a pan with a little butter and sprinkle with breadcrumbs, place the first layer of lasagna sheets (uncooked) a row of Bechamel sauce, another row of Bolognese sauce then another layer of lasagna. On top we grate small cheese.
We continue until it all ends the same way: lasagna, cheese, Bechamel sauce, Bolognese sauce, lasagna & # 8230
On top will be a layer of lasagna over which we pour the remaining Bechamel sauce, grated cheese and pieces of butter.
Put the tray in the preheated oven and leave the lasagna in the oven until it makes a beautiful golden and crispy crust.
After it is ready, portion the lasagna and it can be served with a salad!
Great appetite!