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Classic lasagna with Bolognese and béchamel
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A Taste That Transports You to Italy
Friends, if you've ever dreamed of tasting a true slice of Italy, this recipe is for you! Classic lasagna is not just a dish, but a real culinary masterpiece that combines a rich meat bolognese sauce and a delicate, creamy béchamel sauce. Each layer of this dish is a new flavor note: juicy meat, aromatic herbs, soft cheese, and perfectly baked pasta sheets.
The secret to its incredible taste is the harmony of contrasts. The rich, slightly tangy flavor of the bolognese is perfectly balanced by the creamy softness of the béchamel. This is a dish perfect for a family lunch or a festive dinner, and thanks to Zakaz.ua, you can easily gather all the necessary ingredients without leaving your home.
Variations and Secrets for Perfect Lasagna
Alternatives/Variations:
- Vegetarian Option: Substitute the ground meat with a mix of sautéed vegetables like eggplant, zucchini, mushrooms, and bell peppers.
- With Different Meat: You can use chicken or turkey mince to make the dish less caloric.
Secrets for Tenderness/Flavor:
- Bolognese Depth: For a rich sauce, simmer it over low heat for at least an hour. The longer it simmers, the better it tastes!
- Creamy Béchamel: To avoid lumps, pour the milk into the butter and flour mixture very slowly, constantly whisking.
Tips on Ingredients:
- Tomato Paste: Choose a high-quality tomato paste made only from tomatoes. It will give the sauce a natural tanginess and rich color.
- Lasagna Sheets: Today you can buy sheets that do not require pre-boiling. This will save you a lot of time.
Additional Nuances:
- Cheese: It's best to use parmesan, as it will give the dish a characteristic salty flavor.
- Resting Time: After baking, let the lasagna stand for 10-15 minutes to allow the layers to "set," making it easier to slice.
Ingredients for the recipe
Ingredients
Premium Ground Beef
500 g
Chumak Tomato Paste 25% 485g
150 g
Romeo Rossi Peeled Tomatoes in Own Juice 400g
400 g
Carrots
150 g
Onion
150 g (1 pc)
Sania Refined Sunflower Oil 0.85l
2 tbsp
Spice Oregano
1 tsp
Kamis dry basil 10g
1 tsp
Shchedri Braty Stone Salt 1.5kg
to taste
Aromix Ground Black Pepper 130g
to taste
Roshen Selianske Sweet Cream Butter 82.5% 180g
50 g
Alta Vista Wheat Flour 1kg
50 g
Nashe Moloko UHT Milk 2.5% 950g
500 ml
Eco Ground Nutmeg
¼ tsp
La Molisana Lasagna Pasta 500g
12–14 pcs
Slavia Mozzarella Cheese 50%
200 g
Gran Moravia Parmesan Cheese 32% 100g
50 g
Preparation steps
01
Prepare the Bolognese Sauce (90 minutes): In a hot pan with oil, brown the ground meat until golden (5-7 minutes). Add the finely chopped onion and carrot, and sauté for another 10 minutes. Add the tomato paste and canned tomatoes. Simmer over low heat for 60-90 minutes, stirring occasionally. At the end, add sugar, salt, and spices.
02
Prepare the Béchamel Sauce (10 minutes): In a saucepan, melt the butter. Add the flour and, while constantly stirring, cook for 1 minute. Gradually pour in the cold milk, continuing to whisk vigorously to prevent lumps. Bring to a boil and cook until thickened, then add the nutmeg and salt.
03
Assemble the Lasagna (15 minutes): Grease the bottom of a baking dish with béchamel. Lay 2-3 lasagna sheets, then a layer of bolognese, then béchamel. Repeat the layers until the ingredients run out. The last layer should be béchamel, topped with grated mozzarella and parmesan.
04
Bake (30 minutes): Preheat the oven to 180°C (350°F). Bake the lasagna for 30-35 minutes until the top is golden-brown and the cheese is melted.
05
Serve: Let the dish rest for 10-15 minutes, then slice and serve.
Where to order ingredients
Select the required ingredients in one of the stores
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