Classic Lasagna with meat

Minced meat 600 g
Bolognese sauce 600 g
Butter 60 g
Wheat flour 2.5 tablespoons
Olive oil 2 tablespoons
Milk 750 ml
Ready-made dry lasagna sheets 10 pieces
Hard cheese 500 g

Put butter and 2 tablespoons of vegetable oil in a stewpan, melt. Gradually add flour and stir so that there are no lumps left. When all the flour is intervened, pour in all the milk. Reduce the heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream. Heat olive oil in a pan. Add minced meat (preferably pork + veal). Stuffing minced meat until half cooked. Pour the Bolognese sauce into it, salt and pepper to taste. Heat the oven to 180 degrees. Grease the mold with butter. Pour a little bechamel sauce into the bottom, just a little, just to cover the bottom. Lay out layers (not boiled). Put the resulting stuffing on the seams (do not regret it!), On the stuffing – grated cheese. For cheese – bechamel sauce. You need to lay out the sauce as much as necessary, in your opinion, so that the climbing is juicy. Put dry lasagna on top of the sauce. Repeat the procedure. Lubricate the last layer of sheets with bechamel sauce and top with cheese generously. Allow to stand for 7-10 minutes. Put in the oven. Oven 30 minutes.

Posted in main course.

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