Lasagne Recipes

Lasagne Recipes

Ingredients for 8 portions

For the Bolognese:

• olive oil
• 1,000g Ground beef, mixed
• 2 onion(s)
• 4 Garlic cloves)
• 2 bunch parsley or frozen
• 2 tbsp tomato paste
• 2 can Tomato(es), peeled (800 g)
• something red wine

For the béchamel sauce:

• 1 liter milk
• 60g butter
• 80g flour
• salt and pepper
• lemon juice
• nutmeg
• Besides that:
• 600g Lasagna plate(s)
• e.g. cheese, grated
• knobs of butter

Nutritional values ​​per serving

• kcal 1122
• protein 41.75g
• fat 54.58g
• carbohydrate 66.26g

Preparation

• Working time about 30 minutes
• Cooking/baking time approx. 1 hour 10 minutes
• Total time about 1 hour 40 minutes

Ragú Bolognese: Heat

the olive oil in a saucepan, sear the minced meat all over and add the chopped onions and chopped parsley. Stir in the finely sliced ​​garlic and tomato paste and fry. Pour in the canned tomatoes, salt and pepper. Add red wine if you like. Leave the ragú to simmer for at least half an hour with the pot open.

Béchamel:

Melt the butter in a small saucepan and stir in the flour with a whisk and sauté until light yellow. Pour in the milk and stir the sauce until smooth. If you have stirred too slowly and find lumps in the sauce, you can pass the sauce through a fine hair sieve and then continue to cook. The sauce should simmer over low heat for almost half an hour so that it loses the floury taste. Season with salt, pepper and lemon juice and some nutmeg.

Preparation of the lasagne:

Spread some Ragú Bolognese in a buttered, ovenproof dish, place a layer of lasagne sheets on top, cover the pasta layer with Ragú again and then with a layer of Béchamel.

Then another layer of pasta, ragú and béchamel. Fill the shape layer by layer.

The last layer should be the béchamel sauce. Sprinkle generously with grated cheese and place knobs of butter on top.

Bake the lasagne in a hot oven at 180 °C for approx. 30 - 40 minutes until the crust is golden brown.

Tip:

You can also prepare the lasagne a day in advance and leave it in the fridge.

As a starter I recommend honeydew melon with Parma ham and as dessert a berry mix on quark yoghurt cream with a brown sugar crust.

1122 calories per serving