Lasagna Bolognese is a classic of the genre. Very tender and incredibly juicy, which is not surprising, because it is soaked in two sauces at once: béchamel and, in fact, bolognese. And all this splendor is under the languid crust of cheese. This dish is definitely worth preparing!
It is necessary
- - 14 sheets of lasagna;
- - 100 g of parmesan.
- For the bolognese sauce:
- - 400 g minced meat (pork in half with beef);
- - a clove of garlic;
- - 1 onion;
- - 1 carrot;
- - 1 tbsp. l. tomato paste;
- - 3 medium tomatoes;
- - 2 tbsp. l. olive oil;
- - 150 ml of red wine;
- - 50 g ham;
- - 2 stalks of celery;
- - favorite spices.
- For the béchamel sauce:
- - 750 ml of milk;
- - 100 g of butter;
- - 50 g flour;
- - a couple of pinches of nutmeg;
- - salt to taste.
Instructions
Step 1
Make a bolognese sauce to get started. To do this, remove the skin from the tomatoes, after making notches on them and placing them in boiling water for a couple of minutes. Chop the peeled tomatoes into small pieces and combine them with your favorite spices in a bowl. It can be ground black pepper, basil, marjoram, rosemary, or a mixture of both. Don't forget to salt to taste. Add tomato paste.
Step 2
Chop the onion finely, and grate the carrots on a coarse grater. Sauté the vegetables in hot olive oil for one minute. Then send the minced meat to them and mix everything well, make sure that there are no lumps in the mixture. Fry it for seven minutes, stirring occasionally. Add tomato paste to minced meat.
Step 3
Peel a clove of garlic and pass it through a press. Chop celery and ham. Add garlic to them and mix everything. Place the mixture in a saucepan and sauté in olive oil. Then add this mixture to the minced meat.
Step 4
Pour wine into the minced meat and simmer it over low heat for an hour.
Step 5
Prepare the second sauce while the bolognese is stewing. To do this, melt the butter in a deep frying pan. Reduce heat slightly and add sifted flour. Mix everything well.
Step 6
Pour milk in small portions into the mixture and stir well with a whisk, otherwise the sauce will be lumps. Add salt and nutmeg. Cook for about five more minutes, stirring frequently and vigorously. As a result, you should have a fairly thick sauce, the color of baked milk.
Step 7
Preheat the oven to 180-185 degrees. Grease a baking dish with butter. Arrange the lasagna sheets so that they overlap slightly. Now grease them alternately with one sauce, then another. Then cover a layer of sauces with lasagna sheets and repeat again until the sheets and sauce run out, or as long as the sides of the mold allow. The last leaf of the lasagna should be brushed with béchamel sauce.
Step 8
Grate the Parmesan. Sprinkle the lasagne over the top and place it in the oven to bake. It usually takes half an hour to prepare it. The bolognese lasagna should have a languid golden crust. Let the finished dish stand for 10 minutes, then cut into portions and serve. As a kind of decoration, lasagne can be poured over with tomato sauce.
