Lasagne with Bolognese Sauce
by Editorial Staff
Lasagna is a dish that has many recipes and can be almost anything. Lasagna can be meat, mushroom, vegetable, fish, it all depends on your personal preferences.
Cook: 2 hour
Servings: 6
Ingredients
- Matza – 5 Pieces (leaves)
- Onions – 2 Pieces
- Carrots – 1 Piece
- Minced meat – 700 gram
- Tomato paste – 2 Tbsp. spoons
- Tomatoes – 3 Pieces
- Butter – 50 grams
- Flour – 1 Art. the spoon
- Cream – 200 Milliliters
- Salt, spices, ground nutmeg – To taste
- Hard cheese – 150 Grams
Directions
- To prepare the lasagna, we need to prepare the Bolognese sauce. To do this, chop the onions. It can be cut into cubes with a knife or chopped in a blender. Fry the prepared onion in vegetable oil until soft.
- Add the carrots grated on a coarse grater to the fried onions. Sauté the carrots and onions together for about 5 minutes.
- Add minced meat to fried vegetables. I use homemade minced pork and beef.
- Add a little boiling water to the meat. Simmer the minced meat with vegetables while stirring constantly. While the meat is roasting and stewing, prepare the tomatoes. Cut the tomatoes into cubes (you can skin the tomatoes first). Add tomatoes to meat. Add 2 tablespoon to the meat. tablespoons of tomato paste. Add salt and spices. Simmer over low heat until the sauce is soft (20-25 minutes). Add some water if necessary.
- Set aside the prepared Bolognese sauce. Now let’s get down to the Béchamel2 sauce. For lasagna, these two sauces are required. So, put 50 grams of butter in the pan. Add a tablespoon of dry flour. Mix the melted butter with flour, fry, stirring for about 2-3 minutes.
- Add cream or milk to the fried flour. Stir quickly. The flour will dissolve in the cream and the sauce will become smooth. Now the sauce can be pepper, salt. Be sure to add a little nutmeg to the Bechamel sauce.
- Lasagna can be prepared in many ways. This dish is prepared from lasagna sheets prepared at home or purchased from the store. It is also prepared on the basis of matzo, on the basis of pancakes, vegetables such as eggplant or zucchini, zucchini. There can be many options. I make this lasagna based on matzo. Put the matzo foxes (without soaking) in a greased form. If your matzo leaf is wider than the shape, you can break it down into small pieces that you can use to form a layer.
- Place the Bolognese sauce on a layer of matzo. Spread it evenly.
- Place a layer of Bechamel sauce on top of the Bolognese sauce. Grate hard cheese. Sprinkle with grated cheese.
- Cover with fresh matzo leaves. Then add the Bolognese sauce again, then the Bechamel sauce ….
- So we collect all the lasagna. The last layer should be a layer of Bechamel sauce.
-
Sprinkle with grated cheese all over again.
- In a preheated oven, bake the lasagna (open) at 180-200 degrees for about 20-35 minutes. Cut the finished lasagne into portions and serve.
Bon appetit!
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