Bolognese Lasagna

Bolognese Lasagna

Serves: 8

Cost: Abordable

Difficulté: Facile

Temps de préparation: 5 minutes

Temps de cuisson: 25 minutes

INGREDIENTS

  • 20 Pasta Sheets

  • 500g Miniced Beef
  • 500g Minices Pork
  • 1 Onion
  • 50g of Carrot
  • 50g Celery
  • 1 glass of red wine
  • 1 glass of water
  • 150g triple tomato concentrate
  • 1 litre of Bechamel
  • 100g of butter
  • Extra virgin olive oil to taste
  • Salt and Peper to taste

BECHAMEL

  • 60g of Butter 
  • 60g of Flour
  • 800ml of Milk
  • Salt

PREPARATION

Wash and clean celery, carrots and onion.
Cut all the vegetables into small cubes.
In a pot with high sides, brown the chopped vegetables in butter. Add the minced meat and mix using a fork. After 10 minutes add the wine. Once coloured by the wine, add the triple tomato paste, 1 cup water and salt then cook for 2 hours.
Heat a saucepan with water and when it bubbles add a teaspoon of oil and a handful of salt. Blanch the pasta dipping one sheet at a time for about 1 minute, then take it with a skimmer and lay it on a cloth towel so that it dries. Do this for all the sheets.

Once the sauce is ready, mix with the bechamel and proceed with the preparation of the lasagna.
Butter the surface of the lasagna dish and add ingredients as follows: add the sauce until it covers the entire surtace then sprinkle with Parmesan, add a layer of sheets of pasta. Continue for three more layers until the last that will be made only of sauce and Parmesan cheese.
Put the dish in the preheated oven and bake at 180 degrees for about 40 minutes.

Enjoy!