x
ImagenReceta
Deborah

Deborah Dana

ADVERTISING
4 Photos
x
Select File


Validate Cancel
4

Lasagna with Bolognese Sauce

30 min
1 h
Not so easy
4.13
|
719
Favorites
Collections
Glider
Super List
Upload a picture
To print
The traditional lasagna with Bolognese meat and béchamel sauce is full of flavor, with delicious layers of meat and sauce that between thin sheets of pasta and covered with cheese that make it simply exquisite.
Learn more about Deborah Dana

Ingredients

6 servings
  • 2 spoonfuls of olive oil
  • 500 grams of beef
  • 1/4 of piece of onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1/2 Cup of tomato puree
  • 1/4 of Cup of Red wine
  • 3 pieces of tomato without peel or seeds, cubed
  • 1/2 Cup of carrot in cubes
  • 1/2 Cup of celery in cubes
  • 1/2 Cup of beef broth
  • 2 leaves of laurel
  • 1 teaspoonful of thyme
  • 1 teaspoonful of oregano
  • 1 tablespoon of Salt
  • 1/2 teaspoonful of White pepper optional
  • 2 spoonfuls of Butter for the bechamel sauce
  • 1/8 of piece of onion
  • 3 spoonfuls of flour for the bechamel sauce
  • 1 Cup of milk for the bechamel sauce
  • 1 teaspoonful of Salt for the bechamel sauce
  • 1 pinch of nutmeg
  • 8 pieces of pasta for lasagna
  • 1/2 Cup of Manchego cheese

    Preparation

    Preheat the oven to 180 ° C and grease an oven refractory.
    For the Bolognese sauce, fry the ground meat with olive oil in a deep pan or pan until cooked. Add the onion and garlic and cook a few minutes.
    Add the tomato puree and deglasa with red wine. Add the vegetables and cook 3 more minutes.
    Add the beef broth, spices and cook over low heat for at least 30 minutes, stirring constantly. Rectify seasoning and reserve.
    For the béchamel sauce, in a pot over medium heat cook the butter and onion until transparent. Add the flour and heat until golden brown. Incorporate the milk and move constantly until it thickens. Season with salt and nutmeg. Reservation.
    Arrange the lasagna by placing the slices of pasta, a little béchamel sauce and a bit of bolognese sauce. Repeat the layers until the mold is filled, finish with Manchego cheese.
    Bake for 20 minutes until the pasta is cooked and the cheese melted. Serve immediately.

    PRESENTATION

    Accompany with salad.

    TIPS

    You can add cream to the bechamel sauce to make a cream sauce.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    371
    kcal
    19%
    Carbohydrates
    21.0
    g
    7.0%
    Proteins
    15.2
    g
    30%
    Lipids
    24.4
    g
    37%
    Fiber
    5.7
    g
    11%
    Sugar
    3.4
    g
    3.8%
    Cholesterol
    54.7
    mg
    18%
    Esha
    Rate this Tip.
    Ratings (16)
    Gloria Joya
    14/02/2019 15:28:11
    Fácil, rápida y deliciosa!!!
    309080659695966
    13/12/2018 22:26:40
    No especifica qué hacer con las láminas de pasta
    Job Chavez
    11/10/2018 06:23:00
    Para mi gusto le hace falta algo
    Juan Antonio Cardenas
    22/09/2018 12:07:52
    La Lasagna jamás lleva cilantro (los italianos se infartarián), y puede o no cocerse la pasta, para mi es mejor que cueza con la bechamel y la boloñesa en el hormo
    Citlalli Ortiz
    19/08/2018 15:57:05
    No se tiene que cocer la pasta. Se cuece con las salsas que se le pone encima...
    see more

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    Vegetarian Lasagna

    5 Comments

    Lasagna Italiana

    11 Comments

    Lasagna Special

    1 Comments

    Lasagna to La Marimar

    0 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING
    Notice: A non well formed numeric value encountered in /home/sites/kiwi4.kiwilimon.com/include/xamboo/PHPExec.lib(87) : eval()'d code on line 6