It is generally accepted that lasagna is a difficult dish to make. The name bechamel sauce alone confuses housewives. Chef Alexander Belkovich proves that anyone can cook any dish. The main thing is to find a good recipe and clearly follow it.
History of lasagna
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.
Meat lasagna recipe from Alexander Belkovich
Ingredients
Bolognese :
- Minced meat -500g
- Onion – 2 pieces
- Carrot – 1 pc.
- Garlic – 4 cloves
- Tomato sauce in s/s – 150 g
- Tomato – 1 pc.
- Vegetable oil – 30 ml
- Water – 150ml
- Salt
- Pepper
Bechamel:
- Butter – 100g
- Flour – 100g
- Milk – 1 liter
- Nutmeg – 2 g
- Sheets for lasagna — 8 pcs.
- Gouda – 200g
- Aged cheese – 200 g
Cooking
Bolognaise sauce:
1. Peel and cut the onion into half rings.
2. Peel and grate the carrots on a coarse grater.
ADVERTISEMENT – CONTINUED BELOW
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.
