Lasagna bolognese

This is not a fast and easy lasagna. It is a slow process and
an unforgettable lasagna. The recipe can take hours, and yes, it's worth it.

Lasagna Bolognese Recipe

Ingredients

For the stuffing

• Ground beef: 300 g
• Bacon: 100 g
• Carrot: 2
• Celery: 2 branches
• Onion: 2
• Butter: 50g
• Gravy: 15 cl
• Red wine: 5cl
• Milk: 12.5 cl
• Tomato paste: 1 tsp
• Salt, ground black pepper

For the Bechamel Sauce

• Flour: 50 g
• Butter: 50 g
• Milk: 50 cl
• Grated nutmeg: 1 pinch
• Salt, ground black pepper

For The sheets of lasagna

• Flour: 300 g
• Egg: 3
• Oil: 1 tbsp
• Salt

For the topping

• Mozzarella: 200 g
• Butter: 20g
• Grated Parmesan cheese: 4 v. (Tbsp)

Preparation

Prepare the stuffing :

1. Peel the onions and carrots
2. Peel the celery
3. Finely chop the vegetables
4. Cut the bacon into small dice
5. Mix all the Ingredients with the ground beef
   

Sauté this mixture into the butter for several minutes. Sprinkle with the red wine and let reduce until liquid has evaporated. Then sprinkle with 1 cup of hot gravy and let cook until reduced again full of liquid.

Mix the remaining gravy with the tomato paste. Stir the mixture to the sauce. Add salt and pepper. Adjust the seasoning, if necessary add the boiling milk. Cook over low heat for 1h30.

Prepare the Bechamel sauce:

Melt butter. Add the flour, stirring constantly. Stir in milk gradually, stirring briskly. Add salt and pepper. Flavour with nutmeg. Cook for several minutes until a smooth sauce.

Prepare the lasagna sheets :

Knead the flour with eggs and a pinch of salt, so as to obtain a smooth paste. Add a little water if necessary. Form dough into a ball and let it sit in a wet cloth for 1 hour.Pull the dough and cut it in rectangles about 15 x 7 cm.

boil 4 liters of boiling water and then add salt and oil. Let poach the rectangles of dough for 4 minutes, then place them on a cloth.

Preheat the oven th.7 (210 ° C) = (410 degrees Fahrenheit). (Here in France we use Celsius instead of Fahrenheit. )

Grease the lasagna’ mold with butter. Garnish in alternating layers of lasagne sheets, stuffing the meat and the Bechamel sauce. Sprinkle with Parmesan and butter, in hazelnuts. Bake at mid-height, for 30 to 40 min.

The crust should be golden brown. Serve immediately. :)

Nadia Malek From France

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