For sure, it's not known where classic French lasagna originated from classic French sauce, but the fact that with this simple addition the dish of pasta becomes only tastier remains a fact. Below we will learn how to prepare classic bolognese lasagna with béchamel sauce.
Recipe of lasagna with minced meat and béchamel sauce
The easiest way to prepare lasagna is from ready-made dried sheets of pasta, but you can prepare the base of the dish with your own hand or replace it with sheets of dense lavash, for example.
Ingredients:
- packing of finished sheets for paste ;
- olive oil - 15 ml;
- garlic - 2 teeth;
- carrots - 210 ml;
- branches of rosemary - 2 pcs .;
- onion - 145 g;
- bacon - 95 g;
- ground beef - 780 g;
- tomatoes in their own juice - 480 ml;
- flour - 85 g;
- milk - 1.2 liters;
- butter - 115 g;
- grated Parmesan - 75 g.
Preparation
Let's start with a thick sauce of bolognese, which in an authentic version of lasagna is a meat stew, but in our case, for the speed of cooking, a whole piece of beef is replaced with minced meat. Use preheated oil for roasting chopped vegetables. Add garlic and rosemary stems to the roast, put slices of bacon and let the last brown. Lay the meat to the contents of the frying pan and fry it until golden brown. Fill the mince with tomatoes and leave the sauce on the fire for 15 minutes, until the tomato slices disperse into a homogeneous sauce.
Now to the bechamel, the basis of which is the fried in butter butter. Melt the butter, pour the flour into it, stir and leave to fry for half a minute. Dissolve the mass with milk, gradually infusing the latter with continuous stirring. Leave the sauce to thicken for about 10 minutes, and then add half a grated parmesan.
Alternately lay the layers of sauce on the sheets of pasta, sprinkle the top with cheese and send the meat lasagna with béchamel sauce in the oven for half an hour at 190 degrees.
Lasagna bolognese with minced meat and béchamel sauce - recipe
Ingredients:
- sheets for lasagna;
- grated mozzarella - 2 items;
- ground beef - 740 g;
- onion - 115 g;
- tomatoes - 340 g;
- tomato paste - 115 g;
- Dried oregano, thyme, rosemary, basil - 1/2 teaspoon each;
- flour - 65 g;
- milk - 1,1 l;
- cream cheese - 135 g;
- butter - 45 g;
- egg - 1 piece;
- grated Parmesan - 65 g.
Preparation
Before you prepare the lambanya bezhamel sauce, pour the flour with the butter and spread it with milk. Add the cream cheese, leave the sauce thick and add cheese and egg at the very end.
For bolognese, save the onion with minced meat, add herbs and tomatoes with tomato paste. Leave all to languish for 15 minutes.
Lay the layers of sauce on the sheets of pasta, sprinkle all with cheese. Lasagne bolognese with béchamel sauce baked at 190 degrees 40 minutes.