A wonderful specialty Italian food is lasagna with minced meat — Bolognese in béchamel sauce. It is easy to prepare and is ready quickly! I used fresh lasagna in this recipe, which does not need to be cooked. So I avoided that cooking step and made it in a quick and easy way. For this recipe you will need fresh lasagna pasta, minced meat, tomato paste, béchamel, butter, flour and Mediterranean spices. You must make this specialty, because it is very tasty and juicy. Follow the recipe.
Ingredients: simple, total time:
350 g fresh lasagna
200 g minced meat/ pork and beef
1 carrot/ finely chopped
1 /2 stalk celery/ finely chopped
3 Tbsp Olive oil EVO
1 onion/ finely chopped
1 tsp salt
1 tsp black pepper to taste
2 tsp red ground pepper to taste
250 ml tomato paste
220 ml water
1. 5 tsp oregano
1/2 tsp basil to taste
50 g Parmesan cheese
150 g Mozzarella
Baking dish 20×30 cm
Béchamel sauce:
40 g butter
40 g flour
400 ml milk
nutmeg to taste
salt and black pepper to taste
1/2 tsp oregano to taste
Preparation:
First, prepare all the ingredients as described above.
Fry the chopped onion in olive oil until it becomes transparent.
Add the chopped carrot and celery, stir well and sauté for about 5 minutes.
Add the minced meat, salt, black pepper, and red sweet ground pepper. Mix all the ingredients well simmer for about 10 minutes.
Pour over the peeled tomatoes, add 1/2 amount of water. Cover the pan and stir occasionally over medium heat.
After 10 minutes, add another amount of water, herb ingredients, and stir.
Cook for another 15-20 minutes and turn off the heat.
The sauce should be redder and more compact with the meat. Cooking takes about 25-30 minutes in total. Leave to cooling.
Now prepare the béchamel sauce.
Béchamel sauce:
In a small saucepan, add the butter, wait for it to melt over low-medium heat. Add gradually flour and stir. I use a hand whisk.
When it gets a little color, pour in the milk in a thin stream mix the ingredients, add a little salt, nutmeg, and a little pepper and oregano.
Stir constantly over low-medium heat until you get the consistency.
Cooking is about total 10-12 minutes.
Once it boils, cook and stir for another 1 minute. It should not be very thick but not very thin, something in between. Set aside.
Processing:
Before preparing the lasagna, preheat the oven to 180 °C.
I used a 20 × 30 cm baking dish.
Spread with 1 spoon of Bolognese sauce, arrange fresh lasagna horizontally next to each other, without overlapping. If necessary, cut with scissors the excess dough to fit your dish. You can also use a larger container, 25 × 30 cm.
Over the row of lasagna, pour the filling with a ladle and add some oregano and grated mozzarella.
Repeat this with the rest of the dough, leave the lasagna dough for the last row. If you have leftover bolognese, spread it and sprinkle it with mozzarella.
Pour over the béchamel sauce, rotate the bowl a little in a circular motion so that the béchamel enters the pores of the dough.
I scooped up the rest of the bolognese sauce with a spatula and added it to the béchamel sauce and spread it a little.
Sprinkle with mozzarella, Parmesan cheese and add oregano.
Bake for about 35 minutes until golden brown.
Cool the lasagna for 10 minutes, then cut into portions.
Buon appetito!
NOTE:
You can pack the lasagna in foil in special aluminum boxes with lids and keep it for up to 2 months.
Keep in the refrigerator for up to 2 days. Reheat in the oven or microwave.
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