Chef’s Easy Step-by-Step Meat Lasagna Recipe

Lasagna is loved all over the world. Several layers of dough, mashed vegetables and minced meat under a thin layer of aged grated cheese are a gourmet temptation. It’s no surprise that the British, Italians and Scandinavians are fighting for the right to call this dish their own. The first claims that in their first cookbook, which is kept in the British Museum, the first lasagna recipe appeared. Italians only laugh in response: they don’t doubt for a moment that lasagna is their original dish. Already in the Middle Ages, the Romans knew how to cook lasagna and did it very well! True, without the addition of minced meat. It was later that it appeared and fitted well into the recipe.

The Scandinavians in the word “lasagna” represent their dish of thin cakes, between which there is minced meat and a large amount of cheese. They do not like Italian lasagna, rarely and reluctantly cook.

Ingredients

Bolognese :

Bechamel:

Cooking

Bolognaise sauce:

1. Peel and cut the onion into half rings.

2. Peel and grate the carrots on a coarse grater.

3. Cut the tomato into medium cubes.

4. Pour 30 ml of vegetable oil into the pan, put 4 whole cloves of garlic, peeled, fry for a minute and remove from the pan.

5. After the garlic, send the onion to the pan and lightly fry it.

6. Add carrots to the onion, mix and fry.

7. Add the chopped tomato to the vegetables and sauté lightly. Then add the minced meat, mix and sauté for 5 minutes.

8. Add the tomato sauce in its juice to the minced meat with the vegetables and mix. Then pour 150 ml of water, pepper and salt to taste, after boiling, keep on fire for another 10 minutes.

Béchamel sauce:

9. Send 100 g of butter to a heated pan and slightly melt.

10. Pour the flour into the butter and knead with a whisk, bring to a boil.

11. Continue to whisk the flour with the butter and at the same time pour in 300 ml of milk. Then add the remaining 700 ml of milk, stir constantly with a whisk and keep on fire for another 5 minutes.

12. Add the grated nutmeg to the sauce and mix.

13. Grate aged cheese on a fine grater and gouda cheese on a coarse grater. Mix the cheeses.

14. Lubricate the baking dish with butter (20 g) and evenly spread a layer of bechamel sauce on the surface of the bottom of the mold and place 2 sheets of lasagna on top.

15. Place a layer of bolognese on the lasagna sheets, spread evenly over the surface and sprinkle with cheese.

16. Spread a layer of 2 lasagne sheets, brush with a layer of bechamel sauce, then evenly spread the bolognese layer on the surface, sprinkle with cheese and place 2 lasagne sheets on top.

17. Put a layer of bechamel sauce, a layer of bolognese and sprinkle with cheese.

18. Garnish with 2 sheets of lasagna, a layer of bechamel sauce and sprinkle with the remaining cheese.

19. Send the lasagna to the oven preheated to 180 degrees for 20 minutes.

20. Let the finished lasagna cool slightly and calm down, then cut into portions.