Calories
480 kcal
Protein
14 g
Fat
22 g
Carbohydrates
50 g
Melt the butter (one half-pack) in a large, deep skillet to make the bechamel sauce. Add the flour and whisk energetically, before drizzling the hot milk in gradually. Stirring often while the mixture is boiling, adding salt and nutmeg, switching off the stove, and letting the dressing cool down are the following steps.
Prepare the onion by removing the outer layer, then finely dice it. Wash and clean the carrots, then grate them to make the bolognese sauce. In a large and deep frying pan, melt some butter and sauté the onion until it turns translucent, but not yet brown. To prevent the onion from turning brown, include the carrots and allow them to simmer on low heat for approximately 5 minutes. Introduce the minced meat, add salt and pepper to taste, and thoroughly combine all ingredients. Cook for an additional 10 minutes on low heat. The following ingredients are tomato paste and sauce. Stir and let the bolognese sauce boil for another ten minutes. There is no need to cover the pan.
Apply a layer of white sauce at the base of the baking dish. Place a lasagna sheet over it. Next, add a portion of the meat sauce. Cover it with bechamel sauce and sprinkle grated parmesan on top. Repeat the process with lasagna sheets until all the ingredients are used up. Finally, drizzle white sauce and sprinkle parmesan on top of the last layer. Bake the lasagna in the oven at 350°F degrees for approximately 40 minutes until it turns golden brown. To ensure it is fully cooked, you can open the oven slightly and sample a bit of ground beef. If it is cooked, remove the lasagna from the oven.
After removing the lasagna from the oven, let it sit for 10 minutes before cutting it into pieces. To garnish, decorate with cherry tomatoes and basil leaves right before serving.
The lasagna dough sheets need to be handled with extra care. You should obviously pay attention to the directions for the lasagna sheets if you do not create the dough yourself.
Parmesan is an excellent cheese for lasagna, as we've already mentioned. It is occasionally combined with ricotta, mozzarella, or mascarpone. It is a truth that adding Parmesan to this mixture of cheeses gives the meal an exceptional suppleness, juiciness, spicy flavor, and pleasant scent. However, you are not restricted to using only two kinds of cheese; you may also use any other hard goods with a bright, slightly acrid scent and soft, delicate cheeses with a mild flavor. Additionally, the recipe and individual choice will determine whether to sprinkle cheese on each dish layer or simply on the top plate.
Bon Appetit!
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