Ukrainian lasagna
Dobrodar cheese - 300 g
Butter - 50 g
Ready sheets for lasagna - 10-12 pieces
Forcemeat veal - 400 g, Celery - 200 g
Tomatoes - 3 pcs, carrots - 2 pcs
Garlic - 2 cloves, onions - 2 pcs
Dry white wine - 150 ml
Greens (dill, parsley) and Basil - a bunch
Olive oil - 30 ml
Milk - 1 cup, flour - 50 g
Cream 25% - 150 ml
Salt, pepper, rosemary
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Directions
Mix olive oil, minced veal, onions, carrot, celery, dill, parsley, rosemary, salt, pepper, garlic, wine, cream and smashed tomatoes in a pan.
To cook the sauce melt butter in a small pan, add flour, milk, salt and pepper. Cover the roasting pan with butter, make layers of lasagna sheets, sauce and mix of veal, vegetables and spices. Cover the final layer with sliced tomatoes, basil and grated cheese. Bake 1 hour at 180 С °.
To cook the sauce melt butter in a small pan, add flour, milk, salt and pepper. Cover the roasting pan with butter, make layers of lasagna sheets, sauce and mix of veal, vegetables and spices. Cover the final layer with sliced tomatoes, basil and grated cheese. Bake 1 hour at 180 С °.
Dobrodar
«Dobrodar» is the cheese which has fulfilled the dream of many Ukrainians about a premium cheese produced according to a Ukrainian cheese making recipe. It is the most mature of all Zveny Gora cheeses. It ripens for 45 days covered with special wax. Under this wax cover «Dobrodar» breathes acquiring its fruity notes. It has an elastic and dense texture and a soft, discreet but expressive taste. It never gets lost among the tastes of other cheeses and having once tried it you will always be willing to return to it again and again. «Dobrodar» is the kind of cheese our masters can rightly be proud of and for many Ukrainians it is a trademark of Zveny Gora.
Dobrodar, wheel
— 3,5 кg —
Dobrodar, pre-packed
— 230 g —
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