Lasagna

Lasagna

Ingredients:

For meat sauce:

  • 600 gr. minced beef (or beef and pork mixture)
  • 1 large onion (chopped)
  • 1 carrot
  • 1-2 peppers (or 1-2 tablespoons pepper pasta)
  • 1 glass of red wine
  • 3-4 cloves of garlic (chopped)
  • 2 bay leaves
  • 1-2 teaspoons dried basil
  • 50g tomato paste
  • Salt
  • Pepper
  • Olive oil
  • Optional you can add vegetables: mushrooms, tomatoes, peas or others.

For the Béchamel sauce:

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 200 ml milk (or more if you want a thinner sauce)
  • Nutmeg
  • Salt
  • Pepper

Other ingredients:

  • Grated cheese/parmesan/mozzarella
  • 1 box of lasagna sheets
  • Chicken broth
  • Other herbs

 

Steps:

  1. We start by cooking meat sauce: Peel the onion and finely cut the carrot and peppers.
  2. Heat some olive oil in a saucepan and put the onion, pepper and chopped carrot to cook. When the vegetables have softened, add the minced meat, stirring constantly so you may crush any lumps of meat that tend to congregate while boiling.
  3. Add the bay leaves, tomato paste, red wine bended with water and simmer for 5-8 minutes then add the dried basil, chopped garlic and other spices or herbs that you feel tempted to try.
  4. Season with salt and pepper.
  5. While the meat sauce is boiling, prepare the Bechamel sauce.
  6. Melt the butter over low heat, add the flour mixture and let it cook for two minutes without turning into another colour.
  7. Take it off the heat and pour all the hot liquid in a pot together with the hot milk or broth at once. Use a whisk to mix the liquid then put the mixture back on the fire and let it boil for a minute.
  8. Take it off the heat and add salt and pepper to taste.
  9. Prepare the vessel in which you will bake the lasagna.
  10. Brush the bottom with béchamel sauce and place the first layer of lasagna sheets then spread 3-4 tablespoons of white sauce. Over it put the first layer of meat sauce, add some grated cheese on top and again add a layer of lasagna sheets, Bechamel sauce, meat sauce, grated cheese and so on until the last layer which will consist of lasagna sheets, Bechamel sauce generously poured over it and above the lasagna, a generous layer of cheese.
  11. Add the remaining sauce over the lasagna.
  12. Bake it in the oven for about 40-50 minutes, until the sheets are really soft and a great ruddy crust has formed above.
  13. Take it out of the oven and let it rest for 10 minutes before cutting and serving.

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