Calories
510.7 kcal
Protein
17.4 g
Fat
23.7 g
Carbohydrates
43.8 g
Peel the garlic and onions after carefully washing them beneath running water. Finely dice the onions and sauté in a skillet with a small amount of olive oil until brilliant brown (the onions should not drift within the oil, but they should too not burn, since this will result in a horrible flavor). Continue to sauté for several minutes after adding the finely chopped garlic.
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Heat up some olive oil in a large frying pan over low heat. Include the minced meat and use a fork to crumble it if needed. Once it is done, combine it with the sautéed onions and garlic.
Drain the liquid from the prepared tomatoes into the cooking pot. Introduce the red wine and season with salt and pepper to your liking. Bring it to a boil and then reduce the heat. Cover the pot with a lid. Let it simmer for 1.5-2 hours. After that, remove it from the heat and blend in the finely chopped parsley.
To make lasagna sheets, combine flour and eggs until a smooth dough forms. If the dough is too hard, pour in 1–2 teaspoons of cold water. Cover the dough with cling wrap and refrigerate for at least 1 hour.
Pick up the dough from the refrigerator, peel off the plastic wrap, and cut it into 6-7 similar pieces. Each piece should be rolled out thinly. Roll out lasagna sheets with a pasta machine. You can get by with a regular rolling pin, but you'll have to put in some effort. Someone may like thicker dough, so listen to your instincts. To keep the sheets even, use a knife.
Grate the Parmesan. Сut the Mozzarella into slices.
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To prepare the béchamel sauce, firstly, melt the butter in a saucepan, incorporate the flour, and cook for a few minutes, stirring constantly. Gradually pour in the milk while kneading the sauce to avoid any lumps. Once all the milk has been added, continue cooking the sauce for 7 minutes, stirring regularly. Remove the pan from the heat and mix in the cream, nutmeg, salt, and white pepper.
Begin to assemble. 2 tablespoons of beef sauce, smoothed into a heat-resistant mold. Place the lasagna sheets on top. Pour one-third of the béchamel sauce and half of the beef sauce onto the sheets. Sprinkle one-third of the Parmesan cheese on the top. Repeat the layers with the lasagna sheets, meat sauce, béchamel sauce, Parmesan, and Mozzarella.
Preheat the oven to 400°F. Cook for 20 minutes with the tray covered with aluminum foil. After taking off the foil, cook for an additional 15 minutes. Extract the lasagna from the oven and allow it to cool a little before cutting it into 6-8 portions. Add garnishes and present as desired.
To create a wonderful crust, keep the lasagna in the oven for additional 3–4 minutes on grill mode.
Fresh Mozzarella should be snow-white, supple, and elastic, with a little layered interior and smooth outside. When you cut a nice mozzarella ball, some white liquid should come out.
You don't necessarily have to cook the lasagna sheets at home. In the store, you can purchase ready-made items.
The meat shouldn't be minced too finely, otherwise, it'll become tough.
Bon Appetit!
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