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Lasagna Vera Italiana Lena

Updated: Apr 9

  • This lasagna is fantastic, and you have to try it, you won't eat better in a restaurant either, a little more time is invested, but it's worth the effort. Follow recipe.

Ingredients: cup 200 ml, medium, total time: 80 min, 6 servings
  • 500 g minced meat for Bolognese

  • 500 g lasagna dough

  • 2 heads larger of onion/finely chopped

  • 4 carrots/ finely chopped

  • 6 cloves garlic/ finely chopped

  • salt to taste

  • 1/4 teaspoon pepper

  • 1/2 Tbsp dry spice/Vegeta to be added to taste

  • 1 teaspoon basil/ finely chopped

  • 2 teaspoon oregano

  • 3 Tablespoon tomato concentrate +100 ml water

  • 4 teaspoon sweet ground pepper

  • 200 g grated Parmesan cheese

Béchamel sauce or White sauce: cup 200 ml.

  • 4 Tablespoons oil

  • 6 Tablespoons butter

  • 4-5 Tablespoons flour

  • 6 cup milk

  • A little nutmeg can also be added

Preparation:
  1. Finely chop two onions, add oil to simmer, add carrots after the onion turns yellow, simmer all together, stir well. Simmer for about 10 minutes on low heat, then add 6 cloves of garlic, minced meat, let some time simmer for the meat to release water, then add pepper, dry spice and salt to taste. Mix everything well, after 15 minutes add basil, oregano, meanwhile mix the concentrated tomatoes with water and add to the mass. Then after 10 minutes, add ground red paprika mixed with a little water 100 ml. And add to let it all simmer for about 20 – 25 minutes. If you think that water is needed to add it, but not too much. The color should be united as for spaghetti bolognese.

  2. When it's done, put it aside.

Bolognese dough:

  1. The dough is placed in boiling salted water and cooked for 3–5 minutes. Make sure that the dough doesn't stick to you, pull them out carefully one by one, you can put 3 of them in cold water, but make sure that it doesn't stick to you. You need 500 g of dough.

Béchamel sauce or White sauce:

  1. Put 8 tablespoons of oil to heat in a pan, at a low temperature, with a slight addition of flour. Then, when it gets a yellowish color, be careful not to burn and add milk with constant stirring and add butter and nutmeg, the sauce should be enough for 500 g.

  2. Béchamel is cooked for about 10 minutes, stirring constantly.

Filling:

  1. When it's all done, take a baking tray 25x 30 cm. Put a spoonful of bolognese sauce one part first down, then arrange the horizontal dough, put the filling béchamel sauce, then the bolognese filling, and sprinkle with Parmesan but not much and so repeat until you reach the top. The top should be just the dough and pour over the rest of the béchamel/white sauce and sprinkle with Parmesan and add the oregano, you can also put tomato sauce over it with 2 Tablespoons, it is given better taste. Bake at 200 °C, 35–40 minutes.

  2. This recipe is that you will constantly apply it!

Buon appetito!

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