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Description and Ingredients:
Yes, foodies, this is the tastiest Lasagna I have ever made. The whole recipe was cooked according to an award-winning recipe,
a recipe that required a little attention because it involved making two sauces, used as semi-prepared for this recipe.
One of the sauces is the famous, Bechamel sauce, and the other is, the Ragu Bolognese sauce.
All these goodies together with the lasagna pasta sheets and grated parmesan will make this recipe, indeed one that deserves to be awarded.
The award is given by the foodies who sit with you day by day at the table.
I greet and embrace you and wish you a great appetite!
Ingredients list:
For the Bechamel sauce:
- 100 gr of butter (melted);
- 100 - 150 gr wheat flour;
- 750 ml of cold milk;
- 1/2 teaspoon white pepper;
- 1 teaspoon of salt;
- a pinch of nutmeg;
For the Ragu Bolognese sauce:
- 500 gr pork breast (cut into cubes);
- 500 gr beef muscle (finely chopped);
- 1 large onion;
- 2 medium carrots;
- 3 celery stalks (root celery);
- 500 gr peeled tomatoes or 2 cans of peeled tomatoes in their own juice;
- 250 ml of quality red/white wine;
- 2 cloves of garlic;
- 20 ml of olive oil;
- salt and pepper to taste;
- 150 ml of milk;
Let it simmer on low heat for 4 hours, stirring occasionally so it doesn't stick to the pot/pan.
If necessary, you can add water/broth to reach the number of hours.
For Lasagna Bolognese:
- 1 box of lasagna pasta (15-20 pcs);
- 200 gr of parmesan;
- Bechamel sauce;
- Ragu Bolognese sauce;
Layer Bechamel sauce, lasagna sheets, Ragu sauce, Bechamel sauce, grated Parmesan and repeat these layers until either
you finish the composition, or you have filled the dish.
Bake for gratin for 15-20 minutes. Let it cool for at least 1 hour or even overnight
Enjoy your meal!
Contents:
00:00 Introduction;
01:16 How to make Ragu sauce a la Bolognese;
05:56 How to make Bechamel sauce;
08:44 How to prepare the Pasta;
09:46 How to prepare Lasagna Bolognese;
10:48 Baking/gratin temperature;
10:49 Presentation and Tasting;
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