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Handleiding:
1. Rundergehakt en salami in de Livington
Copperline vierkante pan op matig vuur
aanbraden met 1 tl knoook.
2. Marinarasaus erbij doen. Mengen, een deel van de
saus weer uit de pan scheppen en ca. een derde
deel in de pan laten, zodat de bodem bedekt is.
3. In een andere schaal ricotta, ei, de rest van de
knoook, de oregano en de hel van de
mozzarella vermengen. Even wegzetten.
4. Voor de lasagne 3 lasagnebladen op de saus
op de bodem van de Livington Copperline
vierkante pan leggen.
5. De hel van het ricotta mengsel en de hel van
de babyspinazie op de lasagnebladen leggen.
6. 3 lasagnebladen op de spinazie leggen, in
tegengestelde richting, en de hel van de
vleessaus erbovenop leggen, met een laag
mozzarella.
7. Weer 3 lasagnebladen in tegengestelde richting
daarbovenop leggen. Daarop komt de rest van
het ricottamengsel en de spinazie.
8. Weer 3 lasagnebladen, met de rest van de
vleessaus en de rest van de kaas.
9. Op 200°C in de oven bakken. Na 15 minuten de
oventemperatuur verminderen tot 180°C en nog
45 tot 60 minuten bakken.
KLASSIEKE LASAGNE
Ingrediënten
250 g rundergehakt
250 g salami, gesneden
2 tl geplette knoookteen in stukjes
1200 ml marinarasaus
(kant-en-klare tomatensaus)
450 g ricotta
1 ei
1 tl oregano
250 g eraspte mozzarella
250 g verse babyspinazie
1 pakje lasagnebladen, niet
voorgekookt (15 stuks)
13


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