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Ricardo Diaz Tapia

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Recipe of Lasagna with Bolognese Sauce
Ricardo

Ricardo Diaz Tapia

Recipe of Lasagna with Bolognese Sauce
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Eyra Lou

Recipe of Lasagna with Bolognese Sauce
Abigail

Abigail RP

Recipe of Lasagna with Bolognese Sauce
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Gaby Pástor Ríos

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Lasagna with Bolognese Sauce

90 minutes
Not so easy
6 servings
12
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.

Ingredients

  • 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 deglaze 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?

    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%
    Rate this Tip.
    Ratings (11)
    Gerardo Avendano Franco
    2018-06-17T21:40:12.00-06
    Simplemente deliciosa
    Erika G
    2018-02-25T13:40:10.00-06
    No dice q Hay que poner la pasta antes en agua. Eso una falla Gigante.
    Lo Batta
    2018-02-12T08:18:30.00-06
    En los ingredientes no dice que también lleva cilantro y que tienes que cocer la pasta
    Antonio Salinas Santos
    2018-02-10T05:11:37.00-06
    No te especifica qué tienes que cocer las láminas de pasta!!
    Yarely Galindo
    2017-12-05T15:04:46.00-06
    No se tiene que poner en agua o algo así la pasta?
    see more
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