Lasagna with Minced meat-Bolognese

## Hearty Bolognese Lasagna with Minced Meat

Lasagna with Minced meat-Bolognese

• A delightful Italian specialty is lasagna with minced meat, known as Bolognese, in béchamel sauce. This dish is straightforward to prepare and can be ready in a short amount of time. For this recipe, I utilized fresh lasagna sheets, eliminating the need for pre-cooking. This approach simplifies the process, making it both quick and efficient. The ingredients required include fresh lasagna pasta, minced meat, tomato paste, béchamel sauce, butter, flour, and Mediterranean spices. This specialty dish is exceptionally flavorful and succulent. Follow the recipe to experience its delicious taste.

Lasagna with Minced meat-Bolognese

Ingredients: simple, total time: 90 min., 4 servings

• 350 g fresh lasagna

• 200 g minced meat/ pork and beef

• 1 carrot/ finely chopped

• 1 /2 stalk celery/ finely chopped

• 3 Tbsp Olive oil EVO

• 1 onion/ finely chopped

• 1 tsp salt

• 1 tsp black pepper to taste

• 2 tsp red ground pepper to taste

• 250 ml tomato paste

• 220 ml water

• 1. 5 tsp oregano

• 1/2 tsp basil to taste

• 50 g Parmesan cheese

• 150 g Mozzarella

• Baking dish 20×30 cm

  
  

Béchamel sauce:

• 40 g butter

• 40 g flour

• 400 ml milk

• nutmeg to taste

• salt and black pepper to taste

• 1/2 tsp oregano to taste

Lasagna with Minced meat-Bolognese

Preparation:

1. Begin by preparing all the ingredients as outlined above.

2. Sauté the chopped onion in olive oil until it becomes translucent.

3. Add the chopped carrot and celery, stir thoroughly, and sauté for approximately 5 minutes.

4. Incorporate the minced meat, salt, black pepper, and red sweet ground pepper. Mix all the ingredients well and let it simmer for about 10 minutes.

5. Add the peeled tomatoes and half the amount of water. Cover the pan and stir occasionally over medium heat.

6. After 10 minutes, add the remaining water and herb ingredients, then stir.

7. Continue cooking for an additional 15–20 minutes before turning off the heat.

8. The sauce should be redder and more cohesive with the meat. The total cooking time is approximately 25–30 minutes. Allow it to cool.

9. Proceed to prepare the béchamel sauce.

Béchamel sauce:

1. In a small saucepan, melt the butter over low to medium heat. Gradually add the flour while stirring. A hand whisk is recommended for this process.

2. Once the mixture begins to take on a slight color, slowly pour in the milk while mixing the ingredients. Season with a little salt, nutmeg, pepper, and oregano.

3. Continue stirring constantly over low to medium heat until the desired consistency is achieved.

4. The total cooking time is approximately 10–12 minutes.

5. After the mixture reaches a boil, continue to cook and stir for an additional minute. The final consistency should be neither too thick nor too thin, but balanced. Set aside.

Processing:

1. Preheat the oven to 180°C prior to preparing the lasagna.

2. A 20 × 30 cm baking dish was utilized.

3. Spread one spoonful of Bolognese sauce in the dish, and arrange fresh lasagna sheets horizontally side by side without overlapping. Trim any excess dough with scissors to fit the dish. Alternatively, a larger 25 × 30 cm container may be used.

4. Pour the filling over the lasagna layer using a ladle, then add oregano and grated mozzarella.

5. Repeat the process with the remaining dough, reserving the lasagna sheets for the final layer. If any Bolognese sauce remains, spread it over and sprinkle with mozzarella.

6. Pour the béchamel sauce over the top, gently rotating the dish to ensure the sauce penetrates the layers.

7. Use a spatula to incorporate any remaining Bolognese sauce into the béchamel, spreading it slightly.

8. Top with mozzarella, Parmesan cheese, and oregano.

9. Bake for approximately 35 minutes until the top is golden brown.

10. Allow the lasagna to cool for 10 minutes before slicing into portions.

Buon appetito!

Lasagna with Minced meat-Bolognese

NOTE:

• The lasagna can be stored in foil within specialized aluminum containers with lids for a duration of up to two months.

• It can be refrigerated for up to two days and reheated using either an oven or microwave.

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