Recipes with cheese are varied in the gastronomic world, there are recipes to base of feta cheese or simply cured cheese base, but really one of delight that is most striking in the international cuisine is based on sheep’s milk cheese Lasagna. Here you will learn to prepare a delight that leave descrestado any person who try it and taste it, these are the main indications to give an ideal use of sheep cheese: ingredients: * lasagna Pasta – beef: * 2 lbs of beef and veal * fennel * 2 teaspoons red pepper * salt and pepper – sauce: * 2 or 3 crushed tomatoes * 1/2 chopped onion * 5 whole cloves of garlic * 1 teaspoon red pepper * 1 teaspoon anchovy powder * salt and Pepper * 1/2 cup of red wine * 1/4 cup basil, oregano and thyme – filling: * 16 oz of sheep’s milk and sheep’s milk cheese soft * 1 cup pecorino romano cheese * 3 4 oz spinach * dried Basil 1/4 * 2 3 cups of fresh, sliced mushrooms preparation: Preheat oven 375. Cook pasta of boiling lasagna in a large pot with water with salt until almost to the Dente. Remove from heat and set aside in a little water and olive oil. While the pasta is boiling, it uses a medium saucepan to the lamb and combine the meat with seasoning ingredients. For more information see this site: Glenn Dubin. At this time you can also start the sauce by the onion and garlic, chop the onion and garlic and mix with olive oil, anchovy paste, red pepper, salt and pepper. Finish the sauce by adding the wine, cocinarhasta that the liquid has almost disappeared.
Add the tomatoes crushed to the sauce, simmer, to fire medium for 10 minutes. Prepare your filling taking basil, soft cheeses, beside pecorino romano cheese (reserve half cup of cheese for Gratin). Combine all the ingredients for the filling in a medium-size Bowl. Cut the mushrooms. Add the chopped herbs and tomatoes to the sauce. Combine the meat and sauce at this time. Place the meat in the Pan and add the olive oil and saute the mushrooms on medium high heat.
Add salt, pepper and thyme to the mushrooms. Saute until browned. Add mushrooms to filling. Prepare a container to bake lasagna 9 12 so you can start to make the layers. Cover the bottom of the dish with a layer of sauce, followed by a layer of noodles, and then a layer of filling (cheese vegetables and mushrooms). Repeat the layers until reaching the last row of noodles, and then finish with a layer of sauce and sprinkle cheese reserve on top. Cover with foil and place in the oven for 30 minutes or until bubbling. Remove the paper, lower the oven temperature a poc. Cook until the lasagna and stuffing is golden and bubbly (5 minutes). Remove from oven, let rest for 5-7 minutes before serving. Serve with bread, salad, and your favorite Italian wine.