Lasagne Bolognese

Lasagne Bolognese

Tags: Pasta Meat | Fish World cuisine
11
55

Ingredients

For the béchamel:
40 g
500 ml
milk
40 g
butter
1 pinch/es of
salt
1 pinch/es of
white pepper
a little bit of
freshly ground nutmeg
For the rest:
350 g
a little bit of
extra virgin olive oil
200 g
mixed minced meat
½ glass
red wine
400 g
tomato puree
50 g
dried mushrooms
1 bunch
fresh herbs
1
celery stalk
1
carrot
½
onion
a little bit of
Parmesan cheese, grated

Preparation

Béchamel or white sauce:

  • Boil the milk.
  • In a separate saucepan melt the butter, add the flour and stir well. When the mixture is well-browned, lower the heat and add the milk a little at a time, stirring constantly.
  • Finally add the salt, pepper and nutmeg.

Ragout:

  • Chop the onion, carrot and celery and sauté the garlic in hot oil, then add the minced meat, browning it well.
  • Deglaze all of the ingredients with 1/2 glass of red wine, then add the tomato sauce, the mushrooms, soaked with all the liquid then squeezed out, and bouquet garni.
  • Add salt and pepper, cover the pan, lower the heat and continue cooking for about 1 hour.
  • Put a bit of the sauce on the bottom of a baking dish, place a layer of pasta on it, followed by a layer of meat sauce and then some white sauce, then continue in the same way alternating the ingredients to form 4 layers of pasta.
  • Over the last layer of pasta, generously sprinkle grated Parmesan cheese, then bake the lasagna in the oven at 180 degrees for 20 minutes.
  • Allergene_Egg

At a glance

Preparation time
40-45 min
Cooking time
20 min
Temperature
180°C
Difficulty
medium
Servings
4
Products in this recipe