Authentic Italian Lasagna Recipe
by Editorial Staff
Lasagna is a typical Italian dish from the “everyone’s ears” series. But not everyone realizes that this is not a puff pastry or casserole at all, but one of the many varieties of pasta in the republic.
Ingredients
- Lasagne 300 grams
- Minced meat 1 kg
- Tomatoes (tomatoes) 3 pieces
- Bulb onion 2 pieces
- Carrots 1 piece
- Celery (stem) 3 stems
- Cow’s milk 1 liter
- Butter 100 grams
- Flour 100 grams
- Hard cheese 250 grams
- Table salt to taste
- Pepper to taste
- Garlic to taste
- Vegetable oil
Instructions
- Cooking the filling or Bolognese sauce: We cut onions and tomatoes, celery, three carrots. Fry onions, celery, and carrots, then add minced meat, dry garlic, pepper, salt, and simmer for about 20 minutes. Add the tomatoes and simmer for another 7 minutes.
- Bechamel sauce: Melt the butter in a skillet. Add flour to the butter, stir and fry until golden brown. About 3-5 minutes. You will get shapeless lumps, but don’t let that scare you. Then gradually pour in the milk and stir continuously. The sauce should turn out to be a homogeneous “sour cream” consistency, without lumps. If you feel that the flour is not perfectly dissolved, you can use a hand processor. Just beforehand, pour the sauce into a high container.
- Now on a fine grater three cheese.
- Place the lasagna sheets on a baking sheet, slightly overlapping. I never boil them beforehand, but I make sure that the lasagna is completely hidden in the Bechamel sauce. Put half of the Bolognese sauce on the sheets, then a third of the Béchamel sauce, sprinkle with half of the grated cheese. Cover with lasagna sheets. The second half of the meat sauce and another third of the Béchamel. Cover with lasagna sheets. Fill the top layer generously with the remaining creamy sauce and sprinkle with the remaining cheese.
- We bake at 180 degrees for 45 minutes.
Bon appetite!
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