Lasagna with Béchamel Sauce

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Lasagna with Béchamel Sauce

Ingredients

Nutmeg - 0 oz
Carrot - 2.5 oz
Butter - 1.8 oz
Ready-made dry lasagna sheets - 2.4 oz
Semi-Smoked Sausage - 2.8 oz
Beef - 8.5 oz
Celery stalk - 1.4 oz
Onion - 1.1 oz
3.2% Milk - 13 fl oz
Passata Tomato Sauce - 0.5 oz
Wheat Flour - 1.4 oz
Olive Oil - 1 fl oz
Melted Cheese - 3.5 oz

Step by Step guide

Step 1

Melt half of the butter, add the flour, and sauté, stirring, for 20 seconds over medium heat; pour in the milk, reduce the heat, and cook, stirring constantly, until smooth (if the sauce has lumps, strain it through a sieve), add nutmeg, season with salt and pepper, and mix.

Step 2

Peel and finely dice the onion, carrot, and celery; grind the meat through a meat grinder; grate the cheese on a coarse grater; dice the bacon.

Step 3

Melt the remaining butter in a pan with 2 tablespoons of olive oil and sauté the vegetables over high heat for 2 minutes until golden, add the ground beef and cook for another 2 minutes over medium heat, season with salt and pepper.

Step 4

Pour 75 ml of red wine into the pan, add the tomato paste, and simmer over low heat for 10 minutes.

Step 5

In a separate pan, fry the bacon over high heat for 1 minute, turning; add the bacon to the meat with the vegetables, mix, and cook together for another 3 minutes.

Step 6

In a baking dish, layer 2 tablespoons of sauce, a sheet of lasagna, 1/4 of the meat mixture, béchamel sauce, and grated cheese; repeat until all ingredients are used, finishing with grated cheese on top; bake in a preheated oven at 356°F for 25 minutes.