Lasagna Bolognese from dough sheets with bechamel sauce
Ingredients
Basic
- 8 lasagne sheets
- parsley, fresh
- bolognese sauce
- 1 onion, large
- 1 clove of garlic
- 2 carrots
- 2 tbsp olive oil
- 500 g minced beef
- 2 tbsp tomato paste
- 400 g canned tomatoes
Bechamel sauce
- 600 ml milk
- Nutmeg
- 40 g butter
- 50 g flour
- 70 g Parmesan or other cheese
- Salt, to taste
- Pepper, to taste
Utensils
- knife
- peeler
- deep pan
- pot
- whisk
- casserole dish
- spoon
Instructions
Bolognese sauce
- Peel the onions and carrots and cut into small pieces.
- Fry the vegetables in the olive oil over a medium heat.
- Add the minced beef and fry for about ten minutes.
- Add the tomato paste and fry briefly.
- Add the canned tomatoes and cook over a low heat for 15- Simmer for 20 minutes.
- Add a little water, if necessary.
- Season with salt and pepper.
- Stir in the chopped parsley.
Bechamel sauce
- Make a roux with the butter and flour.
- Add the milk, nutmeg, salt and pepper and all bring to the boil.
- Grate in the Parmesan and stir.
- Cover the bottom of a casserole dish with the Bolognese sauce.
- Place the lasagne sheets, cover with the bechamel sauce and repeat the same process.
- Spread the remaining Parmesan on top.
- Lasagne 45-50 minutes baked in the oven at 200 degrees.
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