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Bolognese lasagna

Italian Family
Course: Main course
Preparation time: 20 minutes
Cooking time: 75 minutes

Instructions

  • 1.   Mince the onions Crush the garlic clove Finely chop carrot and celery.
  • 2.   Fry the clove of garlic and onions in a little olive oil.
  • 3.   Add the chopped carrot and celery.
  • 4.   Add the meat and sauté.
  • 5.   After a few minutes, add the red wine and cook until evaporated.
  • 6.   Add tomato puree, water and herbs.
  • 7.   Season with salt and pepper and simmer for 45 minutes.
  • 8.   Bechamel preparation: Melt 100 grams of butter.
  • 9.   Then off the heat add the flour at once.
  • 10.   Put back on the heat and stir with a whisk until a smooth mixture is obtained.
  • 11.   Add the milk little by little.
  • 12.   Stir until the mixture thickens.
  • 13.   Then perfume with nutmeg, salt and pepper. Cook for about 5 minutes over very low heat, stirring, then set aside.
  • 14.   Preheat oven to 200 ° C (thermostat 6, 7).
  • 15.   Oil the lasagna dish. Lay a thin layer of bechamel, then:
  • 16.   Lasagna leaves, then bolognese, then bechamel, and parmesan cheese. And that several times in a row.
  • 17.   On the last layer of lasagna put only bechamel and cover with grated cheese. Then sprinkle some hazelnuts with butter. Make sure that the last layer of dough is well covered with sauce, see adding water so that it cooks well.
  • 18.   Bake for about 25 minutes. Enjoy.

Questions

Reviews

june, 08 2018
may, 01 2018
apr., 08 2018
feb., 05 2018

Ingredients for servings

  • 1 packet of pasta sheets for lasagna
  • 2 onions
  • 1 garlic clove
  • 1 carrot
  • 400 g of ground beef
  • 600 g of tomato puree
  • 15 cl of water
  • 3 pinch of grated nutmeg
  • 70 g of grated cheese
  • 125 g of parmesan cheese
  • 100 g of wheat flour
  • 125 g of butter
  • 1 liter of milk