Ingredients
16 lasagna sheets
For bechamel sauce
3 Tablespoons butter
3 Tablespoons flour
4 cups milk
salt
1/2 teaspoon white pepper, ground
1/2 teaspoon grated nutmeg
Bolognese sauce
3 Tablespoons oil
1 onion, chopped
1 carrot, peeled and grated
1 celery stick, chopped
1 teaspoon fresh thyme
1/2 kg minced beef
salt and pepper
1 teaspoon sugar
3 cups fresh tomato juice
1 tablespoon tomato paste
For stuffing and topping
3 Tablespoons ricotta cheese
3 Tablespoons grated mozzarella cheese
For bechamel sauce
3 Tablespoons butter
3 Tablespoons flour
4 cups milk
salt
1/2 teaspoon white pepper, ground
1/2 teaspoon grated nutmeg
Bolognese sauce
3 Tablespoons oil
1 onion, chopped
1 carrot, peeled and grated
1 celery stick, chopped
1 teaspoon fresh thyme
1/2 kg minced beef
salt and pepper
1 teaspoon sugar
3 cups fresh tomato juice
1 tablespoon tomato paste
For stuffing and topping
3 Tablespoons ricotta cheese
3 Tablespoons grated mozzarella cheese
Method
- Boil lasagna sheets until al dente; drain and cool under cold water.
For bechamel sauce
- Melt butter in saucepan over a medium heat.
- Add flour and stir until combined for about two minutes.
- Add milk gradually while whisking until mixture become thick.
- Season with salt, pepper, nutmeg, set aside.
For Bolognese sauce:
- Heat oil saucepan over a medium high heat.
- Add onion till translucent, add carrots, celery, and thyme.
- Add meat and stir, season with salt, pepper and sugar.
- Leave mixture on a low heat for about 5-7 minutes.
- Add tomato juice and paste cover the saucepan (half way), leave for about 7-10 minutes.
- Set aside and let cool.
- Preheat oven to 180 Celsius.
For lasagna
- Spread some Bolognese sauce in the bottom of the baking dish.
- Mix remaining Bolognese sauce with ricotta cheese in a bowl, set aside.
- Arrange lasagna sheet side by side to cover the sauce in the baking dish.
- Cover lasagna sheet with meat mixture, cheese, then another layer of pasta.
- Distribute meat mixture, cheese, and then third layer in the tray.
- Pour bechamel sauce on top till it?s all covered.
- Distribute cheese on bechamel evenly; bake for about 45 minutes or until golden brown.
- Allow lasagna to cool before serving.
For bechamel sauce
- Melt butter in saucepan over a medium heat.
- Add flour and stir until combined for about two minutes.
- Add milk gradually while whisking until mixture become thick.
- Season with salt, pepper, nutmeg, set aside.
For Bolognese sauce:
- Heat oil saucepan over a medium high heat.
- Add onion till translucent, add carrots, celery, and thyme.
- Add meat and stir, season with salt, pepper and sugar.
- Leave mixture on a low heat for about 5-7 minutes.
- Add tomato juice and paste cover the saucepan (half way), leave for about 7-10 minutes.
- Set aside and let cool.
- Preheat oven to 180 Celsius.
For lasagna
- Spread some Bolognese sauce in the bottom of the baking dish.
- Mix remaining Bolognese sauce with ricotta cheese in a bowl, set aside.
- Arrange lasagna sheet side by side to cover the sauce in the baking dish.
- Cover lasagna sheet with meat mixture, cheese, then another layer of pasta.
- Distribute meat mixture, cheese, and then third layer in the tray.
- Pour bechamel sauce on top till it?s all covered.
- Distribute cheese on bechamel evenly; bake for about 45 minutes or until golden brown.
- Allow lasagna to cool before serving.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our disclaimer Page. 
0 comments:
Post a Comment