Lazanje od pilećeg mesa

Lazanje od pilećeg mesa

Postupak pripreme

U većem tiganju propržite sitno seckani luk, celer i šargarepu na 2 kašike maslinovog ulja. Kada povrće omekša nakon oko 5 minuta, dodajte mleveno meso i beli luk i dinstajte još oko 8 minuta da meso dobije lepu boju i da se potpuno sjedini. Umešajte kašu, komadiće paradajza i vino i začinite smesu solju, biberom, šećerom, origanom i bosiljkom. Pustite da provri, a zatim smanjite temperaturu i kuvajte oko 1 sat da se sos sve vreme lagano krčka i da se postepeno zgusne. Promešajte nekoliko puta tokom kuvanja.

Bešamel pripremite tako što ćete u velikom tiganju istopiti puter i dodati brašno. Pržite brašno oko minut, uz stalno mešanje, pa postepeno dodajte toplo mleko. Promešajte da se sos zgusne, pazeći da se ne formiraju grudvice. Posle oko 5 minuta sos začinite biberom, solju i muškatnim oraščićem.

U posoljenoj kipućoj vodi skuvajte listove lazanje al dente, isperite hladnom vodom i osušite na kuhinjskom ubrusu. U namašćenu duboku posudu za pečenje (oko 20 x 30 cm) rasporedite sloj sosa od mesa, pa dodajte sloj bešamel sosa. Listove lazanja rasporedite preko bešamela i ponovite postupak dva puta. Lazanje premažite ostatkom sosa i bešamela i pospite rendanim parmezanom.

Pokrijte pleh aluminijumskom folijom i pecite 25 minuta na 180 °C , pa skinite foliju i pecite još 25 minuta ili dok se odozgo lepo ne ispeče. Ostavite lazanje da odstoje oko 10 minuta pre serviranja.​

 

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