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{"id":47,"date":"2015-02-05T18:01:00","date_gmt":"2015-02-05T18:01:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/02\/lasagna-sanguinosa\/"},"modified":"2015-02-05T18:01:00","modified_gmt":"2015-02-05T18:01:00","slug":"lasagna-sanguinosa","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2015\/02\/05\/lasagna-sanguinosa\/","title":{"rendered":"Lasagna sanguinosa"},"content":{"rendered":"<p>Dieses Rezept w\u00fcrde, wie der Name schon sagt, besser zu Ende Oktober passen. Aber eingefallen ist es mir erst vor ein paar Wochen, und welcher Blogger beharrt schon so behaglich auf die Effekthascherei von &#8220;Feiertagen&#8221; :P!<br \/>Um das Rezept grob zu beschreiben, es ist eine Lasagne mit Blutwurst anstelle des Faschiertem und Rotweinsauce anstatt der Tomatensauce.<\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/3.bp.blogspot.com\/-9_7rs--qNt4\/VNOj3aVDEmI\/AAAAAAAADpM\/7VTos6m8GAI\/s1600\/BloodyLasagneWeb.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-9_7rs--qNt4\/VNOj3aVDEmI\/AAAAAAAADpM\/7VTos6m8GAI\/s1600\/BloodyLasagneWeb.JPG\" height=\"267\" width=\"400\" \/><\/a><\/div>\n<p><\/p>\n<div>\n<div itemprop=\"ingredient\"><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Zutaten (4 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: hoch<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">500g Blutwurst<\/span><br \/><span style=\"color: #073763;\">1 Zwiebel<\/span><br \/><span style=\"color: #073763;\">ca. 6 Karotten<\/span><br \/><span style=\"color: #073763;\">4 Stangen Sellerie<\/span><br \/><span style=\"color: #073763;\">1 Bund Petersilie<\/span><br \/><span style=\"color: #073763;\">2 Knoblauchzehen<\/span><br \/><span style=\"color: #073763;\">100ml w\u00fcrzige Br\u00fche<\/span><br \/><span style=\"color: #073763;\">200ml Rotwein<\/span><br \/><span style=\"color: #073763;\">Lasagnebl\u00e4tter<\/span><br \/><span style=\"color: #073763;\">Bechamelsauce<\/span><br \/><span style=\"color: #073763;\">Oliven\u00f6l<\/span><br \/><span style=\"color: #073763;\">400g geriebener K\u00e4se<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><\/div>\n<\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #073763;\">Beginnen wir mit der Rotweinsauce. Daf\u00fcr zerschneiden wir erstmal das Gem\u00fcse in kleine St\u00fccke. 2 Karotten, 2 Stangen Sellerie, 2 Knoblauchzehen und 1 Bund Petersilie werden daf\u00fcr ben\u00f6tigt. Anschlie\u00dfend kommt das geschnittene Gem\u00fcse mit Oliven\u00f6l in eine hei\u00dfe, etwas h\u00f6here Pfanne und wird f\u00fcr 2 Minuten etwas angeschwitzt. Dann l\u00f6schen wir mit dem Rotwein ab und lassen das ganze mit aufgesetztem Deckel k\u00f6cheln, bis die Karottenst\u00fccke weich sind.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrend die Sauce k\u00f6chelt, wird die Blutwurst aus der Haut genommen und in kleinere St\u00fccke geschnitten. Auch die Zwiebel, die restlichen Karotten und Sellerie werden fein gehackt. Anschlie\u00dfend werden die Zwiebel in einer zweiten Pfanne mit Oliven\u00f6l angeschwitzt und mit der Blutwurst vermengt. Diese wird angebraten, bis sie eine sch\u00f6ne dunkle Farbe bekommt. Danach kommen auch die Karotten- und Selleriest\u00fccke hinzu und das Gemisch kann bei geringer Hitze etwas garen.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald die Karotten in der Rotweinsauce weich gekocht sind, wird die Fl\u00fcssigkeit durch ein Sieb abgeseiht. Die rote Sauce wird nun erneut zum K\u00f6cheln gebracht, mit der Br\u00fche vermengt und cirka auf die H\u00e4lfte reduziert. Die fertige Sauce sollte stark w\u00fcrzig schmecken, tut sie das noch nicht, kann mit etwas Salz und Pfeffer nachgeholfen werden.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun werden die Sauce und die Blutwurst gut vermischt und wir k\u00f6nnen Beginnen die Lasagne zusammenzubauen. Daf\u00fcr immer Lasagnebl\u00e4tter, Blutwurst, Bechamelsauce und K\u00e4se&nbsp;\u00fcbereinander stapeln. Aufgeh\u00f6rt wird mit einer Schicht aus Wurst, Bechamelsauce und einer gro\u00dfen Portion K\u00e4se.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Die Lasagne kommt nun bei 220\u00b0C f\u00fcr etwa 30 Minuten in den Ofen.<\/span><\/p>\n<div><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">P.S.: Wenn ihr die Lasagnebl\u00e4tter selbst machen m\u00f6chtet, k\u00f6nnt ihr einfach das Rezept von meinen&nbsp;<a href=\"http:\/\/magublacook.blogspot.co.at\/2015\/01\/kirsch-nutella-ravioli-cherry-nutella.html\" target=\"_blank\">s\u00fc\u00dfen Ravioli<\/a>&nbsp;verwenden und statt dem Sirup etwas Wasser hinzuf\u00fcgen.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/span><\/span><\/h3>\n<p><i style=\"color: #9fc5e8;\">effort: high<\/i><br \/><i style=\"color: #9fc5e8;\"><br \/><\/i><\/div>\n<div><span style=\"color: #073763;\">500g blackpudding<\/span><br \/><span style=\"color: #073763;\">1 onion<\/span><br \/><span style=\"color: #073763;\">ca. 6 carrots<\/span><br \/><span style=\"color: #073763;\">4 rods celery<\/span><br \/><span style=\"color: #073763;\">1 bunch of parsley<\/span><br \/><span style=\"color: #073763;\">2 garlic cloves<\/span><br \/><span style=\"color: #073763;\">100ml spicy broth<\/span><br \/><span style=\"color: #073763;\">200ml red wine<\/span><br \/><span style=\"color: #073763;\">lasagna sheets<\/span><br \/><span style=\"color: #073763;\">white sauce<\/span><br \/><span style=\"color: #073763;\">olive oil<\/span><br \/><span style=\"color: #073763;\">400g grated cheese<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #073763;\">Let&#8217;s start with the red-wine sauce, therefor you have to cut the vegetables into smaller pieces. 2 carrots, 2 rods celery, 2 garlic cloves and 1 bunch of parsley are needed. Afterwards we put the sliced vegetables into a hot pan with olive oil and sweat it for about 2 minutes. Then add the red wine and let it simmer till the carrots turn soft.<\/span><\/p>\n<p><span style=\"color: #073763;\">Meanwhile, the blackpudding should be peeled and cut in smaller pieces. Also the onion, carrots and celery should be finely cut. Now we put the onions into another hot pan with olive oil and fry them till glazed and add the blackpudding afterwards. This mixture should be further roasted till it gets a lovely dark color, then we add the carrots and celery and let it cook at low heat for a while.<\/span><\/p>\n<p><span style=\"color: #073763;\">As soon as the carrots in the red-wine sauce are soft, you can strain the sauce with a sieve. The gravy is brought to simmer again, then add the broth. Let it boil down to half of its volume. The finished sauce should be a bit too spicy, if it is not add some salt and pepper.<\/span><\/p>\n<p><span style=\"color: #073763;\">Now mix together the sauce and blackpudding and let&#8217;s start building up the lasagna. Therefor we will layer lasagna sheets, blackpudding, white sauce and the cheese in exactly this order. For the last layer use a bigger portion of cheese.<\/span><\/p>\n<p><span style=\"color: #073763;\">The lasagna has to be baked for around 30 minutes at 220\u00b0C in the oven.<\/span><\/p>\n<p><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<div><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">P.S.: If you want to create the lasagna sheets yourself just use my recipe for&nbsp;<a href=\"http:\/\/magublacook.blogspot.co.at\/2015\/01\/kirsch-nutella-ravioli-cherry-nutella.html\" target=\"_blank\">sweet ravioli<\/a>&nbsp;but instead of the sirup add a bit of water.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dieses Rezept w\u00fcrde, wie der Name schon sagt, besser zu Ende Oktober passen. Aber eingefallen ist es mir erst vor ein paar Wochen, und welcher Blogger beharrt schon so behaglich [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[24],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lasagna sanguinosa - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2015\/02\/05\/lasagna-sanguinosa\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lasagna sanguinosa - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Dieses Rezept w\u00fcrde, wie der Name schon sagt, besser zu Ende Oktober passen. 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