Lasagna with Bolognese sauce

Climbing is an extremely diverse dish. There are so many options for toppings for her. One of the most common recipes lasagna with Bolognese sauce. It is worth saying that climbing you will have little trouble, but it certainly is worth it.

Ingredients:


For Bolognese:




600-700 g minced




2 large tomatoes + 2 tbsp tomato paste




salt and pepper to taste




olive oil for frying




For béchamel sauce:




1 liter of milk




120 g butter




3 tbsp. flour




pinch of nutmeg




1 egg (optional)





To build:


1 pack of sheets for lasagna




mozzarella or Parmesan cheese for filling (you can use both cheese)

Progress:


if sheets for lasagna require cooking (see box), boil them in salted water specified on the package by the way, fill it with cold water and while aside. (The whole pack to cook is not necessary - it is easy to calculate how many sheets you will need for your form.)




Olive oil and fry the minced meat, add salt, pepper and tomato weight (tomatoes peel and grind in a blender with the addition of tomato paste). Allow to boil until thick.




Prepare the Bechamel. Melt in a saucepan the butter, quickly interfere in the flour, then gradually, stirring constantly to avoid forming lumps, pour the milk (you can stir with a whisk for whipping). Add nutmeg, stirring constantly, cook until the sauce thickens.




Proceed to the Assembly. At the bottom of a baking dish, pour a little béchamel sauce and evenly distribute it.




For the sauce, overlapping leaves are put for lasagna.




Then put the third Bolognese.




Sprinkle with grated mozzarella or Parmesan cheese.




Top lubricated Bechamel sauce. Poteryaem twice. The last layer of cheese cover sheets for lasagna, pour the remnants of the béchamel sauce and sprinkle thickly with grated Parmesan cheese. Bake in a preheated 200 degree oven for 35-40 minutes.




Bon appetit!

For the great recipe thank Feelgood

women's web magazine