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Lazagna with minced bolognese and béchamel

Cook Time

120 minutes

Difficulty

Medium

Portions

5-6

Lazagna with minced bolognese and béchamel

Ingredients

4 tablespoon olive oil

1250 g minced meat (beef)

2 chopped dried onions

2 chopped carrots

2 chopped garlic

1 tablespoon tomato paste

500 g fresh tomato

1 cup white wine

salt

pepper

For the pan

1 packet of lasagna (500 g)

1 cup finely chopped mizithra or kefalotiri

1 tablespoon olive oil for the pan

Bessamel

4 cups fresh milk

6 tablespoon flour

2 tablespoon butter

salt

pepper

1/4 mizithra or kefalotiri

2 eggs

2 pinches nutmeg

 

 

 

Method

For the lasagna with bolognese minced meat and bessamel, we first prepare the minced meat sauce and when it starts to boil, we prepare the béchamel.

For the bolognese minced meat sauce
Heat the olive oil in a saucepan over medium to high heat. Saute the minced meat for about 7-8 minutes until it takes a golden brown color.
Add the chopped vegetables (onion, carrot) and sauté, stirring regularly, for about 4-5 minutes, until the onion is soft and translucent.

Add the garlic, continue sautéing for 1-2 minutes and then add the tomato paste and the grated tomatoes. Grate with a spoon at the bottom of the pot and let the pulp cook for 1 minute and bring out its aromas. We extinguish with wine. Allow the wine to evaporate.

Let the sauce boil. Then, lower the heat to a low to medium heat, put a lid and simmer the bolognese sauce for about 1 hour and 30 minutes. until the sauce is melted and the ingredients give off all their aromas. Stir the sauce 3-4 times throughout the cooking. Then we put salt and pepper.

For the béchamel
Put all the ingredients in a saucepan except the cheese. Let it set, stirring regularly with a wire, over medium heat and season with salt and pepper.
At the end, sprinkle with nutmeg, add the egg and grated cheese and stir with a whisk to melt.

For the pan

Preheat the oven to 170 degrees C in air.
We will use a large refractory dish or a long narrow pan 30 × 40 cm.
Put some olive oil in the panand then a spoon full of béchamel. Make a layer with dry lasagna, then a layer of bolognese sauce (on the lasagna) and then a layer of béchamel. Sprinkle a little grated cheese and make a layer of lasagna. Continue to make layers of ingredients until the pan is full. At the end, add the rest of the bolognese sauce and cover with the rest of the béchamel sauce.

Cover the food with buttered non-stick baking paper, cover with foil and bake in the oven for about 40 minutes. Towards the end of baking, uncover the lasagna and bake for 10 minutes, until the surface is lightly browned. Let the bolognese lasagna stand for 15 minutes on the kitchen counter.
Then serve in pieces.

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