Italian Lasagna
Lasagna is a well-known dish from Italy. Sheets for its preparation are now available in almost any supermarket in the pasta aisles. It is a very filling and delicious treat. If any finished lasagna remains, it is acceptable to freeze it.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- lasagna sheets 200-250 g
- minced meat 1 kg
- tomatoes 500 g
- onion 200 g
- carrot 150 g
- garlic clove 3-4 clove
- liter of milk 1
- butter 100 g
- flour 100 g
- hard cheese 300 g
- parmesan 50 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 25
Finely chop the onion.
Step 2 of 25
Finely chop the garlic.
Step 3 of 25
Grate the carrot on a medium grater.
Step 4 of 25
Peel the tomatoes and blend the pulp or grate it using a grater.
Step 5 of 25
Sauté the garlic and onion in vegetable oil.
Step 6 of 25
Add the carrot and sauté.
Step 7 of 25
Add the minced meat. Pepper and salt. Simmer until cooked (approximately 20–25 minutes).
Step 8 of 25
Add the tomatoes and simmer for 5 minutes.
Preparing Béchamel Sauce
Step 9 of 25
Melt the butter.
Step 10 of 25
Stir in the flour and sauté slightly.
Step 11 of 25
Gradually pour in the milk in a thin stream. Stir until boiling. Heat until it reaches the consistency of liquid sour cream. It is important to ensure there are no lumps. Salt the sauce slightly; add garlic or nutmeg if desired.
Step 12 of 25
Grate the cheese on a medium grater.
Step 13 of 25
Grate the parmesan on a fine grater.
Step 14 of 25
In a baking pan (size 25×35 cm and height 5 cm), lay out the lasagna sheets (first check the instructions on the package: some manufacturers recommend boiling the sheets, others suggest using them dry).
Step 15 of 25
Spread half of the meat sauce over the sheets.
Step 16 of 25
Layer ⅓ of the béchamel sauce.
Step 17 of 25
Sprinkle with half of the grated cheese.
Step 18 of 25
Cover with a layer of lasagna sheets.
Step 19 of 25
Spread the remaining meat sauce.
Step 20 of 25
Coat with béchamel sauce.
Step 21 of 25
Sprinkle with the remaining cheese.
Step 22 of 25
Lay out the sheets again.
Step 23 of 25
Coat with the remaining béchamel sauce. Place in the oven. Bake at a temperature of 180 degrees for 40–45 minutes.
Step 24 of 25
Remove the finished lasagna and sprinkle with parmesan (some parmesan can be saved for final decoration). Return to the oven for another 5–10 minutes.
Step 25 of 25
To serve with the lasagna, you can prepare a tomato sauce: sauté 2 cloves of finely chopped garlic and 100 g of finely chopped onion. Add 300 g of tomatoes (peeled and finely chopped). Pepper and salt. Simmer for 5–10 minutes.