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    Saturday, August 01, 2015

    Beef Lasagna recipe


    16 lasagna sheets
    For bechamel sauce
    3 Tablespoons butter
    3 Tablespoons flour
    4 cups milk
    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 


    - 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.

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    Item Reviewed: Beef Lasagna recipe Rating: 5 Reviewed By: Mrs. Chef
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