Italian Lasagne Recipe

lasagne.like the Italian

For the Bolognese:

 olive oil

500g Minced meat, mixed

1 onion(s)

2 Garlic cloves)

1 bunch parsley or frozen

1 tbsp tomato paste

1 can Tomato(es), peeled (800 g)

Some red wine

For the Becchamel sauce:

½ ltr Milk

30g butter

40g flour

 salt and pepper

 lemon juice

 nutmeg

Besides that:

300g Lasagna plate(s)

e.g. cheese, grated

 knobs of butter

preparation

Working time about 30 minutes

Cooking/baking time approx. 1 hour 10 minutes

Total time about 1 hour 40 minutes

Ragu Bolognese: Heat the olive oil in a saucepan, sear the minced meat all over and add the chopped onions and chopped parsley. Stir in the finely sliced garlic and tomato paste and fry. Pour in the canned tomatoes, salt and pepper. Add red wine if you like. Leave the ragu to simmer for at least half an hour with the pot open.

Bechamel: Melt the butter in a small saucepan and stir in the flour with a whisk and fry until lightly golden. Add the milk and stir the sauce until smooth. If you stir too slowly and find lumps in the sauce, you can pass the sauce through a fine sieve and continue Cooking. The sauce needs to be cooked over low heat for almost half an hour so that it loses its floury taste. Season with salt, pepper, lemon juice and a little nutmeg.

Preparing the lasagne: 

Spread the bolognese sauce in a buttered Casserole dish, top with a layer of lasagne, top again with a layer of pasta with meat sauce, then a layer of bechamel. Then another layer of pasta, stew and bechamel. Fill the shape layer by layer. The last layer should be bechamel sauce. Sprinkle with coarsely grated cheese and place pieces of butter on top.

Cook the lasagne in a hot oven at 180°C for about 30-40 minutes until the crust is golden brown.

Point: The lasagne can also be prepared the day before and kept in the fridge. As a starter I recommend the honeydew melon with Parma ham and for Dessert a mixture of blueberries on yoghurt and cream cheese in a brown sugar crust.1122 calories per serving