For bolognese sauce:

Pork — 300 g
Beef — 450 g
Tomatoes — 450 g
Tomato paste — 60 g
Garlic — 2 cloves
Dried Basil — 1 tsp.
White onion 150 g
Celery — 50 g
Milk — 100 ml
Butter — 10 g
Olive oil — 1 tbsp.
Ground black pepper

For béchamel sauce:

Wheat Flour — 50 g
Butter — 50 g
Milk — 500 ml
Ground black pepper
Lasagna leaves — 9-12 pcs.
Parmesan cheese — 250 g


1. Preparation of lasagna can be divided into three stages — preparation of Bolognese sauce, Béchamel sauce and lasagna assembly. Let’s start with the Bolognese sauce. Finely chop the onions, celery and one clove of garlic, fry in a mixture of cream and olive oil. We scroll through the meat grinder beef and pork (it is better to scroll twice).

Add the minced meat to the onions, immediately increase the fire to the maximum and on a strong fire fry the mince, actively breaking the lumps with a wooden spatula. Do this until the mincemeat absorbs all the juice that it has released. We pour in 100 ml. Milk and again intensively interfere with minced meat until it absorbs all the milk.

2. While the forcemeat is getting ready, prepare the tomatoes. They need to be washed and made with a sharp knife cross-cut. Alternately, we lower each tomato in a bowl with boiling water for 30 seconds and take it out. Due to this procedure, it will be very easy for us to clean them from the peel.

Peeled tomatoes are cut into small cubes or wiped through a large grater. Add tomatoes to the stuffing, reduce the heat to slightly-medium, after 3 minutes add the tomato paste, black pepper, basil, chopped clove of garlic and salt. Stir thoroughly, turn off the fire and put the sauce aside.

3. Let’s start the Béchamel sauce, it’s even easier to cook it. We dissolve the butter in the saucepan, add the flour and spongy (silicone spatula), stir until smooth. In a few visits, pour in the milk, each time carefully stirring and kneading lumps. After pour all the milk, add black pepper, salt (you can add a pinch of nutmeg), stir well and put the sauce aside. Parmesan three on a large grater, turn on the oven to 180 degrees and start assembling the lasagna.

4. The shape of the size of 20×25 cm is lubricated with butter, distribute a thin layer of bechamel on the bottom and spread out sheets for lasagna (read carefully the instructions to them, some of them must be pre-boiled). The remaining beshamel is divided into three parts, we lubricate with one part the sheets of lasagna.

On top, even layer, spread half the sauce of the bolognese, sprinkle with parmesan cheese (do not spoil the cheese lasagna). Again, lay out sheets of lasagna, Beshamel, Bolognese, Parmesan. The final layers are the sheets of lasagna and the remaining béchamel. We remove the lasagna in the middle of the oven and cook for about 40-50 minutes. 3-

5 minutes before the end of cooking, sprinkle with lasagna generous portion of cheese.

We serve hot.

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