°Lasagna chips: 12 whole pieces
°Minced beef: 800 grams
°Fresh tomato puree: 250g
°Onions: 1 whole
°Carrots: 2 whole
°Red wine: 10 cl
+To prepare the sauce
°Full cream milk: 1 liter
°Unsalted butter: 100 g
°Wheat flour: 100 g
°Grated Parmigiano-Reggiano: 100 gm
°Water: 50 cl
°Fine salt: 6 pinch (s)
°Pepper mill: 6 rolls
°Olive oil: 5 cl

* Preparation : 

Peel the onions and carrots, then cut them into small cubes. Let them cook for 5 minutes in a large saucepan with olive oil and a pinch of salt. Add the minced meat and color it, then dissolve it in a glass of red wine. Let the liquid evaporate, then add the tomato pulp. Season with salt and pepper, then cook, covered, over low heat for 15 minutes.

2. In order to comprehensively
Melt butter in a large saucepan, add flour and cook gently for 2 minutes, without coloring and while mixing. Gradually add milk using a whisk, then bring to a boil and cook for 2 minutes. Season with salt and pepper and add half a liter of hot water.

3. For the lasagna assembly and oven cooking
Heat oven to 180 ° C.

In a lasagna dish, pour 1 ladle of béchamel and 1/2 scoop of water, then layer lasagna sheets previously soaked in cold water, bolognese sauce, and béchamel. We finish with a layer of lasagna, covered with bechamel and grated Parmesan cheese. Cover the dish with aluminum foil and bake at 180 ° C for 20 minutes. Then remove the foil and allow the lasagna to grill for 5 minutes.

Let it stand for 5 minutes and then serve.

Enjoy !

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