Lasagna Bolognese

Description

Draw your attention to a wonderful Italian dish - lasagna. There are many variants of it, I suggest you a: in my opinion the most successful, insanely delicious, proven over the years!) +Detailed and clear description of each step.

Ingredients

Garlic

2 piece
Salt
Allspice
Lasagna

12 g
Cheese
Cream

150 ml
Flour

2 Tbsp
Milk

0.5 l
Bay leaf

1 piece
Nutmeg
Tomato paste

3 Tbsp
Dry white wine

150 ml
Broth

300 ml
Minced meat

0.5 kg
Sunflower oil

5 Tbsp
Olive oil

2 Tbsp
Butter

130 g
Carrots

1 piece
Pepper

1 piece
Onion

1 piece
Seasoning

Cooking

Here are all our ingredients assembled! So let's get started!

Finely chop the onion and garlic.

Red bell pepper, cut into small cubes.

Carrots three on a coarse grater.

Now do my favorite vegetable roasting) in the pan Pour olive oil and put the piece of butter (30g). When the butter has melted, add to the pan the onions and garlic and fry on low fire until transparent.

Once the onions become transparent, add the carrots and bell pepper. Fry, stirring occasionally, until Golden brown.

Now you can start preparing the stuffing. In a pan pour oil and add beef. As soon as the meat will lose pink color, add the wine, increase the heat to maximum position and wait until the liquid has evaporated.

You need to pre-boil 300 ml of water and pour the beef broth cube. As soon as the wine evaporates, add the broth, tomato paste and vegetable roasting. You can now season with salt and pepper and add your favorite spices. Stir, bring to the boil and leave to simmer for 50 minutes (stirring Occasionally).

Once it took 50 minutes, add the cream, stir and leave to prepare for another 5 minutes.

Yet start preparing the Bechamel. Bring to a boil the milk, remove from heat, add to it a Bay leaf and leave to infuse for 2-3 minutes. Meanwhile, melt in a pan a piece of butter.

Add flour and fry on low fire until the "nutty smell". Once you feel it, gradually add milk. Of course after taking out a Bay leaf.

If you have nutmeg, add a pinch. Intensely stirring, to avoid lumps, cook for another two to three minutes until thick. Season with salt to taste.

Turn off Bolognese (as soon as five minutes after adding the cream). Three large amount of cheese on a coarse grater.

Grease the bottom and edges of the form with vegetable oil and put the prepared sheets of lasagna. The sheets do not require pre-cooking!

Bolognese spread on top, evenly distributing over the surface of the leaves. Then Bechamel and grated cheese.

Then again sheets, Bolognese, béchamel and cheese. Until you have run out of sauces. I did four layers.

And finally bake it in the oven, preheated to 220 degrees for about 30 minutes. It all depends on your oven, so check the readiness of lasagna thin wooden stick. Bon appetit! :)

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