My friend Anne kitchen with little has organized a great contest with sausages Rivers recipes and snacks with this product. The deadline is today and came by the hair, thought there was going to give me time ... the last thing I cook in a while, I have some earrings made up recetillas if I can I will but that's it. tell you that this recipe I copied it to my friend Mavis, by the way that I invite you to visit your blog Cocidito of my life in which little by little we are putting some great recipes, I can attest that it is a fantastic cook, her piononos partridge pate are famous and what to say about the lasagna, was the first recipe set and is delicious, hope you like it as much as we do.
Ingredients 1 / 2 kg of hard red tomatoes 200 grams sugar
ground pepper 12 lasagna noodles 2 black puddings
2 handfuls of pine nuts 3 scallions
Bechamel
oil Grated
extra virgin olive oil 1 / 2 cup of water Preparation
The first thing we do is prepare the tomato confit .
Peel the tomatoes.
cut to pieces.
We put in a saucepan along with sugar and pepper.
We low heat about 20 to 30 minutes over low heat, uncovered.
At first you have plenty of water ...
but gradually be reduced, then we have to watch to see that we are not sticking.
was so. Reserve.
Hydrates lasagna noodles according to the manufacturer tell us, in this case 10 minutes in hot water.
3 Peel and chop onions.
We put in a pan with extra virgin olive oil and soften over low heat.
When they start to brown add the pine nuts.
We remove the casing to the sausage.
Chop and add to sauce.
remove some ...
and add half a glass of water, let cook about 5 minutes.
incorporate the tomato confit (leaving a couple of spoonfuls without put).
Leaving cooking another 10 minutes over low heat.
Put in the tomato confit source that had departed.
A layer of pasta sheets.
A layer of filling.
And repeat this operation twice more, ending with a pasta.
We cover with bechamel.
Put the grated cheese.
introduce in a preheated oven at 180 º for 20 minutes.
Serve.
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