Today we will cook one of the most beloved and famous dishes of Italian cuisine - lasagne with bolognese and béchamel sauce. How to make a multi-layered casserole, read the step-by-step recipe with a photo. Video recipe.
Lasagne with bolognese and béchamel sauce are well-known and beloved classics of Italian cuisine. A dish to which they constantly return, despite the certain laboriousness of the process. It is not clear what exactly they like about food. Either a tender and juicy filling, or a crispy cheese crust of the top layer. But this recipe is to the liking of many. Therefore, every housewife must have it in the winter collection of recipes!
It is a lasagna - a pasta pie, which consists of a layer of dough, between which there are fillings of meat bolognese sauce and béchamel cream sauce. Bolognese is usually made from non-fatty beef with onions, garlic and juicy tomatoes. An important addition to it are herbs: balizik, cilantro, parsley … This is the classic version of the dish. Although today there are many fillings for lasagna: cheese, meat, fish, mushroom, vegetable, and seafood. But today we will focus on the classic version and cook at home lasagne with meat bolognese and béchamel sauce.
See also how to make pasta lasagna.
- Caloric content per 100 g - 473 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Lasagne sheets - 6 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Milk - 250 ml
- Tomato juice - 200 ml
- Cheese - 100 g
- Vegetable oil - for frying
- Veal - 500 g
- Ground black pepper - 0.5 tsp or to taste
- Garlic - 2 cloves
- Dry red wine - 50 ml
- Wheat flour - 2 tablespoons
- Ground nutmeg - 0.5 tsp
- Salt - 1 tsp or to taste
- Butter - 25 g
Step by step preparation of lasagna with bolognese and béchamel sauce, recipe with photo:
1. Wash the veal, dry it with a paper towel, cut off the films with excess fat and twist through a meat grinder with a medium wire rack or chop very finely.
2. Peel the onions, wash and pass through the meat grinder auger.
3. Peel the carrots, wash and grate on a coarse grater. Peel the garlic and cut into thin strips.
4. Pour vegetable oil into a frying pan and heat well. Add the carrots and fry them over medium heat until lightly golden brown.
5. Add the twisted onions to the carrot pan. Stir and continue to fry for about 5 minutes.
6. Then add the twisted veal to the skillet. Stir and cook until medium cooked.
7. Pour tomato juice, 50 ml milk and red wine into a frying pan.
8. Season the sauce with chopped herbs (fresh, frozen or dried), nutmeg, ground black pepper, salt and any spices to taste. Stir, cover the pan and simmer the bolognese for 5-7 minutes.
9. Boil lasagna sheets like pasta. The cooking time is indicated on the manufacturer's packaging.
10. Melt the butter in a saucepan.
11. Heat the butter to a boil. Then add flour and stir until smooth.
12. Pour milk into a saucepan and bring sauce to a boil. Stir all the time so that no flour lumps form.
13. Season the sauce with salt, black pepper and nutmeg. Stir again, bring to a boil and remove the saucepan from the stove.
14. Place the lasagna sheets in a baking dish. It is preferable to take a square or rectangular shape. If it is round or oval, trim the lasagna sheets to the desired shape.
15. Spread the bolognese sauce filling on the lasagna sheets, spreading it evenly over the entire area. The thickness of the meat layer should be no more than 1 cm.
16. Spread the béchamel sauce evenly over the bolognese sauce.
17. Top with boiled lasagna sheets.
18. Place the bolognese and béchamel sauces on them.
19. Cover the filling with the lasagna sheets and brush with the béchamel sauce.
20. Sprinkle cheese chips on the casserole until golden brown. Heat the oven to 180 degrees and send baked lasagne with bolognese and béchamel sauce for half an hour, covering it with a lid or food foil. If you want to have a golden brown crust, remove the lid 10 minutes before cooking. Serve hot lasagne, cut into portions.
See also the video recipe on how to make bolognese lasagna and béchamel.
