Favorite dish of Italians - lasagna bolognese is rapidly gaining popularity and on our expanses, thanks to its excellent taste, delicious aroma, simple cooking and effective filing.
Below we will tell you how to cook lasagna with bolognese and offer two variants of this amazing dish.
Lasagne bolognese with béchamel sauce - recipe
Ingredients:
- minced meat - 950 g;
- sheets of lasagna - 250 g;
- white dry wine - 250 ml;
- hard cheese - 320 g;
- onion - 95 g;
- carrots - 95 g;
- tomato sauce - 250 ml;
- butter - 120 g;
- refined vegetable oil - 45 ml;
- milk - 1 l;
- flour - 100-120 g;
- fresh herbs (optional);
- garlic (optional) - 1-2 teeth;
- a mixture of dried Italian herbs - to taste;
- nutmeg ground - pinch;
- black ground pepper - to taste;
- salt.
Preparation
First of all, we clean the onion and shred small cubes. We put it in a refined oil heated on a frying pan and pass for five minutes or until it is translucent. Then add the carrots passed through the medium or small grater and fry them all together until soft. Next, we lay the minced meat, weap the mass with salt and ground black pepper, cover the frying pan with a lid, reduce the intensity of the fire and let it run for twenty minutes. Now pour in the white dry wine, add the tomato sauce and fifty milliliters of milk, mix, season with spicy Italian herbs and fry the contents of the frying pan for another five to seven minutes. If desired, you can add two minutes before the end of cooking melrenko chopped fresh herbs and squeezed through the press cloves of garlic. As a result, we get a ready bolognese sauce for lasagna.
Now let's prepare the bechamel sauce. To do this, we spread the butter in the saucepan, pour in the wheat flour and pass it, stirring, until golden color is obtained. Now pour in small portions of milk, stirring constantly, bring the mass to the desired taste with salt, ground pepper and nutmeg, warm up to a boil and thicken and remove from heat.
Now we are collecting lasagna. If necessary (if required by the instructions on the packaging), we weld the leaves for lasagna for several minutes. The bottom of the oiled form is slightly greased with béchamel sauce and covered with the first layer of sheets. We put a little sauce of bolognese with minced meat on them, then distribute a layer of béchamel sauce and a bit of grated cheese. Next lay out the second layer of sheets of lasagna and again repeat layers of two sauces and cheese. If the components remain, then we form another layer of lasagna from them. On top, cover the dish with a generous layer of cheese and béchamel sauce and place it on the middle level, preheated to 195 degrees of the oven. We hold the lasagna bolognese under this temperature regime for thirty minutes or until the desired browning.
Classical lasagna of the Bolognese
Ingredients:
- minced meat - 950 g;
- sheets of lasagna - 250 g;
- red dry wine - 200 ml;
- hard cheese - 220 g;
- onion - 95 g;
- carrots - 95 g;
- celery cherry - 1 pc .;
- tomatoes in own juice - 450 g;
- butter - 75 g;
- olive oil - 35 ml;
- granulated sugar - to taste;
- milk - 850 ml;
- flour - 75 g;
- a mixture of dried Italian herbs - to taste;
- nutmeg ground - pinch;
- black ground pepper - to taste;
- salt.
Preparation
To prepare a lasagne bolognese sauce, finely chopped onion, chopped onion, carrots and celery stew is fried in a heated frying pan with olive oil for five minutes. Then we lay minced meat, fry it until lightening, pour in the wine and leave it on a moderate fire, stirring occasionally, until almost all the liquid evaporates. Now add the tomatoes in your own juice, salt, pepper, Italian herbs, a little sugar, reduce the intensity of fire to a minimum, cover the container with a lid and weigh the contents of the pan for an hour.
Simultaneously, we prepare the bechamel sauce. For this, we save the flour added to the vegetable oil
The bottom of the oiled form is smeared with Béchamel sauce, we spread the lasagna sheets and cover them in turn with a sauce of Bolognese and then Béchamel. We rub all the grated cheese and repeat the layers as many times as the components will suffice. From above, we rub the dish with cheese, cover with another layer of béchamel sauce and put it in a preheated to 195 degrees oven for twenty to thirty minutes or until the desired browning.