Composition / ingredients
Step-by-step cooking
Step 1:
I have homemade lasagna sheets, so in this photo they are in the form of a test in a cellophane
Step 2:
Here are the sheets already
Step 3:
Cut out immediately to fit the shape
Step 4:
Cooked in salted water with a small amount of sunflower oil (so that they would not stick together), filled with cold water and set aside.
Step 5:
Tomatoes filled with boiling water (to remove the skin)
Step 6:
Follow the recipe
Step 7:
Whisk tomatoes with tomato paste
Step 8:
Fry the minced meat in olive oil
Step 9:
Salt, pepper
Step 10:
And add our tomatoes
Step 11:
Cooking bechamel sauce
Step 12:
Melt the butter, add flour and mix well
Step 13:
Pour in a thin stream of milk, stirring constantly, so that there are no lumps
Step 14:
Don't forget about nutmeg
Step 15:
Here is the finished thickened sauce
Step 16:
And now the assembly: to the bottom of the sauce
Step 17:
Lasagna sheet and part of bolognese
Step 18:
Layer of parmesan cheese
Step 19:
And again sauce, lasagna leaf
Step 20:
Bolognese, cheese
Step 21:
Sauce
Step 22:
Lasagna sheet and cheese on top for cheese crust lovers like me. you can smear a little sauce under the cheese. (I didn't have enough :))
If you bought lasagna sheets that need to be cooked (see on the package), then boil them with water, salting beforehand. It is not necessary to cook the whole pack, just count how much you need for your form. Fry the minced meat in olive oil, salt, pepper and put the tomato mass (tomato paste mixed with tomatoes that have been peeled and rubbed in a blender). Cook all this mixture until the sauce thickens.
Moving on to the bechamel sauce. Melt the butter in a saucepan, mix it with flour, then gradually, stirring constantly so that lumps do not form, pour in the milk (I usually stir with a whisk for whipping). Add the nutmeg, and stirring constantly, cook until the sauce thickens.
Pour a little sauce on the bottom of the mold and distribute it evenly. Then we overlap the lasagna sheets, and a third of the bolognese. Sprinkle grated cheese on top. And lubricate the sauce. And so again. Bake our lasagna bolognese in a preheated 200 C. oven for about 40 minutes. This cooking recipe is good for cooking fast, delicious and satisfying food. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Nutmeg - 556 kcal/100g
