Lasagna Bolognese
Last Updated on
Here is the recipe to make lasagna bolognese, the original way, enriched with seasonal Vegetable Recipes, and naped with a light béchamel sauce.
Ingredients for 6 parts:
Light béchamel sauce 12 sheets of whole lasagna 1 onion 2 cloves of garlic 1 stalk of celery 1 carrot 500 g ground beef 5% mg 400 g homemade tomato puree 150 ml water 200 ml red wine 2 bay leaves Thyme and basil 1 tablespoon olive oil 40 g grated Gruyere 60 g Parmesan cheese Salt and pepper
Preparation:
Sauté the chopped garlic cloves and minced onions in a little olive oil, then add the chopped carrot and celery and then the meat and let it brown.
Add the red wine and let it cook until evaporated, then add the tomato puree, water and herbs.
Salt, pepper, then simmer on low heat 40 minutes.
Preheat the oven to 200°.
Oil the lasagna dish, then place a thin layer of béchamel and lasagna sheets, the bolognese you prepared, more béchamel and parmesan.
Repeat the operation 3 times in a row.
Put a last layer of lasagna, a layer of the béchamel and cover with grated Gruyere cheese.
Finally, put the lasagna with bolognese to cook in the oven at 200° for 25 minutes.
