Classic lasagna recipe

Classic Lasagna recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Classic lasagna recipe, recipe Rating: 4.5
Number of votes:90 

Ingredients

400 g	minced beef
1	onion
4	carrots, large
1 glass(es)	red wine
400 g	tomatoes, canned or fresh
1 stick(s)	rosemary, fresh
1 pinch(es)	sugar
	salt
	pepper
1 leaf	bay
2 glass(es)	milk
1 tbsp	flour
1 tbsp	butter
1 tbsp	olive oil
	nutmeg
1 pack(s)	lasagna pasta sheets
150 g	mozzarella, grated
2 clove(s)	garlic

Instructions

Heat olive oil in pan. Add chopped onions and carrots and sauté gently. When starting to brown, add a pinch of sugar. Stir until sugar is molten, add minced meat. Stir and sauté until meat is done.

Add red wine, tomatoes, rosemary, bay leave, pepper and salt to taste. Add crushed garlic. Stir and cook slowly with a lid for at least 20 minutes.

In the mean time, prepare bechamel sauce. Melt butter in a pot, when molten, add flour while constantly stirring. Brown flour gently, but do not let it burn. Add two tablespoons of milk to the mix, while continuously stirring until milk thickens. Continue stirring, add a bit more milk, until it thickens again, repeat until the amount and consistency of the sauce is reached. Take off heat. Add salt, pepper and nut met to taste.

In a lasagna dish, layer tomatoe sauce, bechamel, and lasagna sheets. Finish with a bechamel layer, top it with grated mozarella.

Bake in oven at 180°C until cheese is brown and/or pasta sheets are done.


Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a