Lasagna Recipe

Lasagna Recipe

Lasagna Recipe

Ingredients:

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
• Salt

For the bechamel sauce:

• Wheat flour - 50 g
• Butter - 50 g
• Milk - 500 ml
• Ground black pepper
• Salt
• Leaves lasagna - 9-12 pc.
• Parmesan cheese - 250 g

Preparation:

1. Preparation of lasagna can be divided into three stages - preparation of Bolognese sauce, bechamel sauce and lasagna assembly. Let's start with Bolognese sauce. Finely chop the onion, celery and a clove of garlic, fry in a mixture of butter and olive oil. Scrolled through a meat grinder beef and pork (better scroll twice). Add the onions to the beef, immediately increase the heat to high and high heat fry beef, breaking up lumps actively wooden spatula. This should be done as long as the stuffing will not absorb all the juice back, which he released. Pour 100 ml. milk and again intensively interfere stuffing until it has absorbed all the milk.

2. While preparing the stuffing, prepare the tomatoes. They need to wash and a sharp knife to make a cross-shaped incision. Alternately omit each tomato in a bowl of boiling water for 30 seconds and removed. Due to this procedure, it will be very easy to clear them from the skin. Peeled tomatoes cut into small cubes and rub through a large grater. Add to stuffing tomatoes, reduce the heat to medium-low, 3 minutes add the tomato paste, black pepper, basil, crushed garlic clove and salt. Carefully stir, turn off the heat and put off the sauce aside.

3. Getting bechamel sauce, cook it even easier. Dissolve in a skillet the butter, add the flour and Spatula (silicone spatula) stir until smooth. In a few taps pouring milk, stirring carefully every time and kneading lumps. Once poured all the milk, add the black pepper, salt (you can add a pinch of nutmeg), stir thoroughly and lay off the sauce aside. Three cheese on a coarse grater, turn heat up the oven to 180 degrees and begin to assemble the lasagna.

4. Shape Size 25 cm. Lubricates butter is distributed along the bottom of a thin layer of béchamel and spread sheets for lasagna (read the instructions carefully to them, some of them need to pre-boil). The remaining bechamel divide into three parts, one part oil the sheets of lasagna. Top, even layer, spread half the Bolognese sauce, sprinkle with Parmesan cheese (cheese lasagna will not spoil). Again spread sheets of lasagna, bechamel, bolognese, cheese. Final layers are sheets of lasagna and the remaining bechamel. Remove the lasagna in the middle of the oven and cook about 40-50 minutes. 3-5 minutes before end of cooking, sprinkle with a generous helping of cheese lasagna. Serve hot.

Resources photos: http://vk.com/bon.appetit