Simple Italian Lasagna Recipe that has become a favorite of many people.
30 min. working time
1 hour 10 min. Cooking/baking time
Bechamel: Melt butter in a small saucepan and stir in the flour with a whisk and sweat light yellow. Pour in the milk and stir the sauce until smooth. If you have stirred too slowly and find lumps in the sauce, you can pass the sauce through a fine hair strainer and then let it boil. The sauce should simmer on a low flame for almost half an hour so that it loses the taste of flour. Season with salt, pepper and lemon juice, and a little nutmeg.
Preparation of the lasagna:
Ingredients for 4 servings
For the meat sauce: | |
|---|---|
| olive oil | |
| 500 g | Minced meat, mixed |
| 1 | Onion |
| 2nd | Garlic cloves) |
| 1 bunch | Parsley or frozen |
| 1 tbsp | Tomato paste |
| 1 can | Tomato (s), peeled (800 g) |
something | red wine |
For the bechamel sauce: | |
|---|---|
| ½ liter | milk |
| 30 g | butter |
| 40 g | Flour |
| salt and pepper | |
| Lemon juice | |
| nutmeg | |
Furthermore: | |
|---|---|
| 300 g | Lasagna plate (s) |
| n.B. | Cheese, grated |
| Flakes of butter | |
Category
Casserole recipesTime
1 hour 40 min. Total time30 min. working time
1 hour 10 min. Cooking/baking time
Level of difficulty
normalTips and Preparation
Ragu Bolognese: Heat the olive oil in a saucepan, fry the minced meat all around and add the chopped onions and the chopped parsley. Stir in the garlic in fine slices and tomato paste and fry. Pour in the canned tomatoes, salt, and pepper. Add red wine at will. Let the Ragu boil for at least half an hour with the pan open.Bechamel: Melt butter in a small saucepan and stir in the flour with a whisk and sweat light yellow. Pour in the milk and stir the sauce until smooth. If you have stirred too slowly and find lumps in the sauce, you can pass the sauce through a fine hair strainer and then let it boil. The sauce should simmer on a low flame for almost half an hour so that it loses the taste of flour. Season with salt, pepper and lemon juice, and a little nutmeg.
Preparation of the lasagna:
- In a buttered, fireproof form, spread a little ragu bolognese, put a layer of lasagna plates on top, cover the pasta layer again with ragu, and then with a layer of bechamel.
- Then another layer of pasta, ragu, and bechamel. Fill the mold layer by layer.
- The last layer should be the bechamel sauce. Sprinkle with grated cheese and place flakes of butter on top.
- Bake the lasagna at 180 ° C for approx. 30 - 40 minutes until the crust is golden brown.
- You can also prepare the lasagna a day in advance and let it steep in the fridge.
- I recommend honeydew melon with Parma ham as a starter and a berry mix of quark yogurt cream with a brown sugar crust as dessert.
- Per serving 1122 Kcal
