Homemade lasagna may consist of several steps, but each step is simple and I assure you that it is worth it. Perfect Italian food!
To prepare the lasagna
- 20 lasagna plates
- 125 g grated Gruyère PGI.
- 500 g minced meat
- 400 g peeled and chopped tomatoes
- 3 onions
- 8 cl olive oil
- chopped parsley
To prepare the béchamel sauce:
- 50 cl milk
- 40 grams butter
- 30 grams flour
- Salt or fine salt
- Coconut pulp
Preparation of Lasagna
Cook the lasagna in boiling water for 1 minute, cooking twice per second.
Arrange the paper napkins.
Preparation Bolognese sauce
Fry the sliced onion in olive oil for 5 minutes. Then add minced meat and fry. Leave on for 4 minutes to color.Add the tomato paste, salt and pepper and cook for 10 minutes.
Prepare the béchamel sauce.
Melt the butter in a saucepan over low heat. Add the flour and cook, stirring, until the mixture takes the shape of a honeycomb.
Gradually add the cold milk, stirring constantly.
Stir constantly until the sauce thickens.
Preparing the lasagna
Preheat the oven to 210°C or 7°C.
In each individual dish (or in a large dish) it is enough to alternately add a little béchamel sauce, a layer of lasagne, a layer of bolognese sauce, a layer of béchamel sauce, a layer of lasagne, etc. Finish with the béchamel sauce and sprinkle with grated cheese.
Cook for 20 minutes until the béchamel sauce is golden brown.
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