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8 sheets of lasagne, or pancakes 4 oz butter 1 large onion, finely chopped 2 carrots, diced 1 lb minced beef 8 oz minced pork 6 fl oz white wine 2 tblsp tomato puree 1 pint beef stock salt and pepper ¼ tsp ground nutmeg 3 egg yolks 6 oz Parmesan cheese, grated ½ pint white sauce ½ red pepper, de-seeded and sliced ½ green pepper, de-seeded and sliced |
Nut-free Sugar-free |
Pre-heat oven to (325º F, gas mar 3).
Soak the lasagne in hot water to soften (don't let them get stuck together). If you cannot get lasagne sheets of a reasonable size, make pancakes from half a pint of batter instead. Set aside.
Melt butter in casserole. Add onion and carrot and cook for 7-10 minutes until browned. Add meat and cook, stirring for 20 minutes. Stir in wine, tomato puree, stock, salt and pepper.
Cover and bake for 3 hours. Remove from oven and cool. Stir in nutmeg, egg yolks and half the cheese and mix well.
Turn the oven up to (425º F, gas mark 7).
Place 2 tablespoonsful of the mixture onto each lasagne sheet or pancake and roll up. Place in a greased shallow dish. Pour over the white sauce and sprinkle with the remaining cheese.
Bake for 15 minutes until brown. Garnish with sliced peppers and serve immediately.
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