Lasagna is an incredibly tasty and satisfying Italian dish that has gained popularity around the world. It is based on rectangular layers of pasta dough, between which there is some kind of filling (it can be vegetables, mushrooms, minced meat) and a sufficient amount of sauce (tomato or classic white Bechamel). The lasagne is baked in the oven until a delicious golden brown crust is formed and served hot.
It is necessary
- For the basics:
- - 1 / 2-1 packing of lasagna sheets;
- - 100 g of parmesan cheese.
- For filling:
- - 800 g minced meat (beef and pork);
- - 600 ml tomato sauce;
- - 4 white onions;
- - 1 medium-sized carrot;
- - 3 cloves of garlic;
- - 2 glasses of dry red wine;
- - 1 teaspoon of salt;
- - 1/2 teaspoon dried thyme;
- - hot pepper on the tip of a spoon.
- For the Bechamel sauce:
- - 800 ml of milk;
- - 75 g of wheat flour;
- - 75 g butter;
- - salt, freshly ground black pepper;
- - a pinch of nutmeg.
Instructions
Step 1
For Bechamel sauce, pour milk into a saucepan, add a little salt, freshly ground pepper and grated nutmeg, stir. Place the container with milk on a small stove heat and bring to a boil. Immediately remove the cookware from the heat, close the lid and leave for a while (but not more than an hour).
Step 2
Melt the butter in a frying pan, add wheat flour to it, and stirring constantly with a wooden spatula, fry the flour in oil for a minute. Do not let the flour burn, cook over medium heat. Now remove the pan with flour and butter from the heat and add warm milk, which can be pre-filtered through a fine kitchen sieve or a double layer of cheesecloth (if there are large particles of spices in the milk).
Step 3
Return the pan and sauce to the stove and continue cooking over medium heat, stirring constantly. After the sauce boils, boil it for another 2 minutes while stirring - it should thicken moderately. Use a spatula to rub the flour lumps. Remove prepared sauce from heat.
Step 4
Peel the vegetables for the filling. Chop the onion and carrots, remove the green center from the garlic and discard. Chop the cloves finely or pass through a press. Pour some vegetable oil into the skillet and add the chopped vegetables. Fry them over moderate heat for 8-10 minutes until soft, stirring occasionally.
Step 5
Add the minced meat and cook for another 10 minutes. Then pour in red dry wine and continue cooking until it evaporates from the pan. Season with fine salt and freshly ground pepper, add tomato paste. Simmer the filling over low heat for 30 minutes until the meat and vegetables are fully cooked. If there are large lumps in the filling, then you can grind them with a spatula.
Step 6
Grease a rectangular or square heat-resistant shape with vegetable oil. Place the first layer of dough sheets on the bottom. Top with some of the white Bechamel sauce. Put some of the meat filling on top, smooth with a spoon. Now alternate the layers in the same sequence until you reach the top edge of the shape. The very last layers will be lasagna sheets and a thick layer of white sauce (pour especially around the edges so they don't dry out) and grated cheese.
Step 7
Cover the lasagna dish with a sheet of cooking foil, place in an oven preheated to 180 ° C and bake for 20 minutes. Remove the form from the oven, remove the foil layer. Put the lasagna back in the oven for further baking (about 20 minutes more). A golden crust should appear on the surface of the lasagna, and the pasta sheets should become soft. Serve warm.
