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I leave you an idea to "recycle" the meat from the stew that we have left over: a delicious Lasagna with this meat and also with vegetables. And now I tell you a secret so that no one can resist.
Once we have the filling ready, we will Crush so that even children who do not eat vegetables very convinced become fans of this dish.
In the preparation section you will find all the instructions and photos of the step by step. The next time I about meat think of this lasagna as a great alternative to the traditional ones Croquetas.
Lasagna with stew meat for children
We teach you how to prepare a delicious lasagna taking advantage of the leftover stew.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: pasta
- Calories: 400
- Rations: 6
- Cooking time:
- Total time:
Ingredients
For the filling:
- 2 teaspoons of extra virgin olive oil
- 4 small carrots
- 1 or 2 sticks of celery
- 1 cebolla
- 50 g of white wine
- 300 g canned peeled tomato
- Sal Island
- Pepper
- The stew meat
For the bechamel:
- 50 g of butter (or oil if intolerance)
- 70 g flour
- 700g milk
- Nutmeg
- Sal Island
Plus:
- A few sheets of pre-cooked lasagna
- Cheese for the surface
Preparation
We prepare the vegetables and meat.
We chop the vegetables and chop the meat.
We put oil in a frying pan and, when it is hot, we add the vegetables.
Sauté them for at least 10 minutes. After that time we add the white wine and cook until the vegetables are tender (approximately 10 or 15 minutes).
Now we add the chopped tomato.
Add a little salt and pepper and cook for a few more minutes.
Next we add the meat that we have chopped before with the knife.
We mix and, after a few minutes in the fire, it will be ready.
We put our mixture in the blender glass and we crush everything. We will obtain a meat cream with vegetables that will be the filling of our lasagna.
We now prepare the bechamel. We put the butter in a large saucepan. We put it on the fire and when the butter melts we add the flour. We mix well. After approximately two minutes we add the milk little by little, without stopping mixing. When it begins to thicken, add the salt and the nutmeg and continue stirring until we obtain a light béchamel, not too thick. We turn off the fire and reserve.
Now assemble the lasagna in a large ovenproof dish. We put a little bechamel on the base and then some pre-cooked lasagna sheets.
We put a few tablespoons of our meat with vegetables on top.
On the meat we put more bechamel and, on it, other lasagna sheets that we will cover with more bechamel.
We make another layer with meat, béchamel sauce and pasta plates.
We finish the preparation by covering the plates with the bechamel that we have left.
Add cheese to the surface and bake at 180 ° for about 30 or 40 minutes (or the time indicated on the lasagna plate package).
We serve hot.
More information - Chorizo croquettes, with the remains of the stew