*Ingredients
°Lasagna chips: 12 whole pieces
°Minced beef: 800 grams
°Fresh tomato puree: 250g
°Onions: 1 whole
°Carrots: 2 whole
°Red wine: 10 cl
+To prepare the sauce
°Full cream milk: 1 liter
°Unsalted butter: 100 g
°Wheat flour: 100 g
°Grated Parmigiano-Reggiano: 100 gm
°Water: 50 cl
°Fine salt: 6 pinch (s)
°Pepper mill: 6 rolls
°Olive oil: 5 cl
- Preparation :
Peel the onions and carrots, then cut them into small cubes. Let them cook for 5 minutes in a large saucepan with olive oil and a pinch of salt. Add the minced meat and color it, then dissolve it in a glass of red wine. Let the liquid evaporate, then add the tomato pulp. Season with salt and pepper, then cook, covered, over low heat for 15 minutes.
- In order to comprehensively
Melt butter in a large saucepan, add flour and cook gently for 2 minutes, without coloring and while mixing. Gradually add milk using a whisk, then bring to a boil and cook for 2 minutes. Season with salt and pepper and add half a liter of hot water. - For the lasagna assembly and oven cooking
Heat oven to 180 ° C.
In a lasagna dish, pour 1 ladle of béchamel and 1/2 scoop of water, then layer lasagna sheets previously soaked in cold water, bolognese sauce, and béchamel. We finish with a layer of lasagna, covered with bechamel and grated Parmesan cheese. Cover the dish with aluminum foil and bake at 180 ° C for 20 minutes. Then remove the foil and allow the lasagna to grill for 5 minutes.
Let it stand for 5 minutes and then serve.
Enjoy !