Lasagna Bolognese with bechamel sauce

Description

Lasagna bolognese with bechamel sauce is a classic of Italian cuisine, which is also adored here in Russia. Cooking the dish, of course, will take a lot of time, and the process cannot be called easy, but the result is definitely worth it. Hearty, tender lasagne bolognese with a delicious cheese crust is liked by almost everyone, with the exception, perhaps, of staunch vegetarians (for them, by the way, there are non-meat variations on the theme). This dish goes especially well on a cold winter day: it warms you up amazingly. Serve lasagne bolognese with bechamel sauce on the table and be prepared for well-deserved compliments from loved ones or guests at home.

Cooking

Step 1

Prepare the lasagne bolognese sauce. Peel the onion and garlic, chop finely. Wash the carrots, peel and cut into small cubes. Can be grated on a coarse grater.

Step 2

Heat vegetable oil in a frying pan. Put onions with garlic and carrots. While stirring, brown for 5 minutes. Add minced meat. Stirring occasionally, breaking up lumps, fry everything together for 7 minutes.

Step 3

Wash and finely chop the basil for the bolognese sauce. Add it along with chopped tomatoes to the pan with minced meat. Salt, pepper, season with dried herbs. Simmer over low heat for 20 minutes.

Step 4

Prepare the bechamel sauce for the lasagna. Melt the butter in a saucepan. Add flour and brown flour. Then in a thin stream, without stopping stirring, pour in the hot milk. Salt, season with nutmeg and bring to a boil. Boil until thickened.

Step 5

Pour some béchamel sauce into the bottom of a lasagna dish. Lay the lasagne sheets slightly overlapping. Pour over the béchamel sauce again and top with half of the bolognese. Cover with lasagne sheets and repeat.

Step 6

Pour sauce over the top layer of lasagna sheets and sprinkle with grated mozzarella. Heat the oven to 190°C. Bake the lasagna for 20-30 minutes. Leave for 10 minutes at room temperature, then serve.