Lasagna
Layered pasta baked with meat sauce, bechamel, and cheese.
Ingredients
- lasagna sheets250 g
- beef mince500 g
- tomatoes (canned)400 g
- onion1 pcs
- milk500 ml
- parmesan100 g
- butter50 g
- flour50 g
- garlic2 cloves
- salt1 to taste
- nutmeg0.25 tsp
- dry wine150 ml
Instructions
Make the meat ragù: brown the minced beef with onion and garlic, add tomatoes and wine, and simmer for 30 minutes.
Make the bechamel: melt butter, stir in flour, then whisk in milk until smooth. Season with nutmeg and salt.
Layer the dish: ragù, lasagna sheets, bechamel, Parmesan, then repeat.
Finish with a top layer of bechamel and plenty of Parmesan.
Cover with foil and bake at 180°C for 35 minutes.
Remove the foil, bake for another 10 minutes, then let the lasagna rest for 10 minutes before slicing.
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