Servings / Number of people: 2 people
Preparation time: 45 minutes.
Bake time : 30 minutes
Category: International Cuisine
Difficulty : Easy
Ingredients for Making Bolognese Lasagnas
6 sheets of lasagna.
Cell
Pepper
Nutmegs
30 g of wheat flour
30 g of butter
400 g minced pork 50 g grated parmesan cheese
500 g tomatoes 8 tablespoons olive oil 170 g onions 625 ml milk 125 ml red wine 1 carrot
How to prepare bolognese lasagna
Bolognese lasagna is a complete and nutritious dish, and while it’s a staple of Italian cuisine, it’s enjoyed all over the world. They appeal to children as well as adults and are delightful on a daily basis. Their mouthwatering béchamel sauce and exquisite gratin make for a truly regal experience.
To prepare delicious Bolognese lasagnas, start by peeling the carrots. Next, bring a saucepan of water to a boil over medium heat. Once the water is boiling, add the carrots and let cook for 15 minutes. On reserve.
Next, heat a frying pan with a dollop of olive oil over medium heat. Once hot, add the peeled and chopped onion, as well as a pinch of salt. Remove until it becomes translucent.
Meanwhile, peel the tomatoes, remove the seeds and cut them into very small pieces. Book.
When the onion is translucent, add the minced meat to the pan and cook stirring constantly until golden brown. Add next a pinch of salt and the red wine, and allow the liquid to evaporate while stirring from time to time.
Once all the liquid has evaporated, add 125 ml of milk, the reserved tomatoes, pepper and nutmeg. Lower the heat and allow the milk to reduce while stirring occasionally. Next add the previously cooked carrots, cut into thin rounds, to the sauce and let simmer for about 15 minutes.
Meanwhile, prepare the béchamel and lasagna sheets. Bring about three liters of water to a boil over medium heat. After the water boils, add a pinch of salt, then the lasagna sheets. Let them cure for the time specified by the manufacturer. Once cooked, we’d drain them, quickly run them under cold water, then lay them apart on a clean torch to absorb excess water.
To prepare the béchamel, melt the butter in a saucepan over medium heat. Add the flour and toss until lightly browned. Next incorporate half a liter of hot milk and whisk until you get a smooth sauce. Finally, add a pinch of salt, grated nutmeg and pepper to taste. Let the whole preparation simmer for about 15 minutes.
Once the sauce, béchamel and lasagna sheets are ready, remove a dish from the oven and butter lightly. Lay out a sheet of lasagna, pour in a quarter of the sauce, add another sheet, then another quarter of the sauce, and finish with a final sheet of lasagna. Repeat the process to make two individual lasagnas.
Preheat the oven to 200 °C (thermostat 6). Meanwhile, pour the béchamel onto the lasagna sheets. Sprinkle with grated cheese and grill for about seven minutes. Remove from the oven, strain into a bowl and garnish with a basil leaf for a touch of colour. A delight !