Lasagne Bolognese with Béchamel Sauce
by Editorial Staff
Lasagna is a traditional Italian dish that has won many hearts. I suggest you make lasagne bolognese with béchamel sauce.
Cook: 1 hour
Servings: 5
Ingredients
- Minced pork – 800 Grams
- Tomatoes – 800 Grams (peeled, in their own juice)
- Lasagne – 500 Grams (sheets)
- Parmesan cheese – 100 Grams
- Onions – 3 Pieces
- Garlic – 4 Cloves
- Dried Herbs – To taste (oregano and basil)
- Olive oil – 1
- Salt – To taste
- Butter – 100 grams (for béchamel sauce)
- Flour – 3 Art. spoons (for béchamel sauce)
- Milk – 800 Milliliters (for béchamel sauce)
- Ground nutmeg – To taste (for béchamel sauce)
- Parmesan cheese – 60 Grams (for béchamel sauce)
Directions
- Grind the tomatoes with a blender. Chop the onion and garlic. Grate the cheese.
- In a skillet, fry the onion and garlic until golden brown. Add minced meat, stir, fry for another 5-7 minutes. Add tomatoes, oregano and basil to the minced meat. Stir and simmer over low heat for 15 minutes.
- Cooking Bechamel sauce. Melt butter in a frying pan, add flour and stir thoroughly. Stir in the milk gradually. Cook for 7-8 minutes. Then turn off the heat, add the grated cheese and stir.
- Cover the dish with baking paper. Place a layer of béchamel sauce, lasagna sheets on top of the sauce, then tomato and meat sauce. Next, alternate layers: pasta-bechamel-meat sauce-pasta. Brush the top with béchamel sauce and sprinkle with parmesan. We put in a preheated oven for 40-45 minutes. Temperature 180 degrees.
Done! Bon Appetit!
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