Meat Lasagna with Tomatoes, Cheese, Bechamel Sauce
by Editorial Staff
Meat lasagna with tomatoes, cheese, bechamel sauce. Delight your loved ones with an unusually tender, aromatic, and tasty lasagne.
Ingredients
Lasagne sheets – 12 pcs.
Mozzarella cheese – 250 g
Parmesan cheese (grated)
Salt
Pepper
Nutmeg
Olive oil
For the meat sauce:
Minced beef – 500 g
Tomatoes (large) – 5 pcs.
Garlic – 2 cloves
Bulb onions – 0.3 pcs.
Tomato paste – 2-3 teaspoon
White wine – 100 ml
Fresh rosemary – 1 sprig
Bay leaf – 2 pcs.
For the white sauce (béchamel):
Butter – 40 g
Flour – 3 tbsp
Milk – 400 ml
Directions
Peel the onion, cut into thin half-rings. Pour boiling water over the tomatoes, let sit for a while. Then cool in cold water. Peel the tomatoes cut them into thin slices.
Peel and crush the chives with the flat side of a knife. Heat some olive oil in a frying pan. Place the garlic. Fry for 1 minute. Add onion and sauté until soft. Add rosemary and bay leaves.
Add tomatoes. Mix. Simmer for 30-45 minutes, covered over low heat. Then take out the bay leaf and rosemary.
Heat some olive oil in a separate skillet. Layout the minced meat.
Fry the minced meat, stirring occasionally, until brown. Pour in the wine, stir. Wait until it evaporates. Season with salt and pepper. Cover and simmer for 15-20 minutes over medium heat. Add tomato sauce to the meat. Mix.
Add tomato paste. Season with salt and pepper if necessary. Cover and simmer for another 15-20 minutes.
Prepare the béchamel sauce. To do this, melt the butter. Add flour. To stir thoroughly.
Pour in milk gradually. Knead with a whisk so that no lumps form. Add salt, pepper, grated nutmeg. Boil down the sauce a little.
Dip the lasagne sheets one by one in boiling water. Cook for 2-3 minutes until “al dente” – the leaf should begin to bend, but the inside should remain firm.
Place sheets on napkins to drain off the water. Preheat oven to 180 degrees. Grease a mold (20×30 cm) with olive oil.
Layout the lasagna sheets so that they slightly overlap each other (in this case, 4 sheets were needed).
Put half of the meat sauce on top. Cut the mozzarella into slices and place half of the slices over the meat sauce.
Then layout again a layer of lasagna sheets, meat sauce (almost all of the remaining), and mozzarella. Cover everything with the last layer of lasagna sheets. Add the remaining meat sauce. Drizzle over the lasagne with the béchamel sauce.
Grate Parmesan on top of the lasagne. Bake lasagna for 40-45 minutes at 180 degrees.
Bechamel sauce made from milk, flour, and butter. Simple béchamel can be used as a stand-alone sauce for many dishes and as a base for other sauces. Ingredients Milk – 2 cups Flour – 50 g Butter – 50 g White pepper – to taste Salt – 1 pinch How to make bé...
Lasagna with pike perch, tomato, cheese, and béchamel sauce is a dish that is as tasty and appetizing as the classic lasagna, but lighter and healthier. Fish lasagne can be made from both red and whitefish. This recipe uses pike-perch fillet. Fish lovers ...
Ingredients
Also Like
