Deborah Dana

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Deborah Dana

Lasagna with Bolognese Sauce

Name: Lasagna with Bolognese Sauce
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil; 500 grams beef; 1/4 onions, finely chopped; 2 cloves garlic, finely chopped; 1/2 cups mashed tomatoes; 1/4 cups Red wine; 3 tomatoes, without peel or seeds, cubed; 1/2 cups carrot, in cubes; 1/2 cups celery, in cubes; 1/2 cups beef broth; 2 leaves bay (laurel); 1 teaspoon thyme; 1 teaspoon oregano; 1 tablespoon salt; 1/2 teaspoons White pepper, optional; 2 tablespoons butter, for the bechamel sauce; 1/8 onions; 3 tablespoons flour, for the bechamel sauce; 1 cup milk, for the bechamel sauce; 1 teaspoon salt, for the bechamel sauce; 1 pinch nutmeg; 8 pasta for lasagna; 1/2 cups manchego cheese

30 mins

Half

4.384615

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Deborah Dana

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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.

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Ingredients

6 portions

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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.