Easy Meat Lasagna
This lasagna is a classic of Italian cuisine, it is a dish that has become international and each region and country adapts it to their local ingredients, always trying to respect the original recipe. The characteristic of a good Bolognese sauce is the quality of the ingredients and the time you dedicate to cooking the sauce, which is usually prolonged at low temperature.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 1/2 cups butter, for the béchamel sauce
- 2 tablespoons flour, for the béchamel sauce
- salt, for the béchamel sauce
- pepper, for the béchamel sauce
- 1 1/2 cups milk, for the béchamel sauce
- 2 tablespoons olive oil
- 500 grams beef
- 250 grams pancetta
- 1 onion
- 3 cloves garlic
- 1/2 cups tomato purée
- 1/4 cups red wine
- 3 tomatoes, concassé
- 1/2 cups carrot, in small cubes
- 1/2 cups beef broth
- 2 leaves bay
- 1 teaspoon fresh thyme
- 1 teaspoon oregano
- 1 tablespoon salt
- 1 pinch nutmeg
- 2 cups sour cream
- 8 slices Manchego cheese
- 1/4 cups Parmesan cheese, grated
- lasagna sheets
Preparation
20 mins
1h
Low
- Preheat the oven to 180° C and grease a baking dish.
- For the béchamel sauce, in a small pot, heat the butter, add the flour, season with salt and pepper, pour in the milk, and cook, stirring continuously until it reaches the consistency of a sauce.
- Heat a pot over medium heat and add a little olive oil, sauté carrot, celery, and onion, once they are halfway cooked (about 10 minutes), add the pancetta, ground beef, garlic, and let cook for 5 more minutes, waiting for the ingredients to brown slightly.
- Add the red wine and beef broth, and let reduce to extract all the flavor from the ingredients, cook for 40 minutes at low temperature, then add the tomato puree and diced tomatoes, and let cook for 5 more minutes; adjust seasoning with salt, ground black pepper, and spices to taste.
- Assemble the lasagna by placing the pasta sheets, a bit of sour cream, and a bit of Bolognese sauce, repeat the process to form layers until the mold is full, finish with the manchego cheese sheets and grated parmesan cheese.
- Finish by sprinkling with a touch of nutmeg, bake for 15 minutes at 180 degrees. Remove from the oven, cut, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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