Meat and cyazerba lasagna Florentine - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Meat and cyazerba lasagna Florentine. Pasta, Meats, Hot, Refrigeration
Ingredients
- Egg lasagne 15.0 ud
- Onion 0.15 kg
- Frozen spinach 0.25 kg
- Minced meat 0.5 kg
- Table salt 10.0 g
- Olive oil 0.063 l
- Besamel (roux 70x70) for fillings 1.25 l
- Tomato sauce 0.5 l
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