Nutrition Facts
6 servings
6
Lasagna with Bolognese Sauce Recipe
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Lasagna with bolognese sauce is a must in Italian cuisine that warms the heart and delights the palate. This comforting dish gently combines fresh pasta, slow-cooked meat, and creamy béchamel. Easy to prepare, they still require a bit of patience to stack each layer to achieve a tasty gratin.
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100 Grated cheese
For the béchamel sauce
1 Milk
80 Butter
80 Flour
Salt
Pepper
Directions
1
In a frying pan, cook the crumbled stuffing. Drain the meat to remove excess fat. Then add the sauce, mix, and set aside.
2
To make the béchamel: heat the milk. In a saucepan, melt the butter and then add the flour. Mix well. Cook the roux for 1 minute until the mixture becomes frothy. Add the hot milk while continuing to stir until the béchamel thickens. Cook for 2 minutes over low heat while stirring. Season to taste.
3
Butter the lasagna dish. Spread a first layer of pasta. Then add the meat and finish with a layer of béchamel sauce. Repeat the process. End with a layer of pasta covered with béchamel sauce. Top everything with grated cheese.
4
To finish, place in the oven and bake for about 1 hour at 220°C (gas mark 7).
Ingredients
Sure! Please provide the text you would like me to translate.
100 Grated cheese
For the béchamel sauce
1 Milk
80 Butter
80 Flour
Salt
Pepper
Directions
Directions
1
In a frying pan, cook the crumbled stuffing. Drain the meat to remove excess fat. Then add the sauce, mix, and set aside.
2
To make the béchamel: heat the milk. In a saucepan, melt the butter and then add the flour. Mix well. Cook the roux for 1 minute until the mixture becomes frothy. Add the hot milk while continuing to stir until the béchamel thickens. Cook for 2 minutes over low heat while stirring. Season to taste.
3
Butter the lasagna dish. Spread a first layer of pasta. Then add the meat and finish with a layer of béchamel sauce. Repeat the process. End with a layer of pasta covered with béchamel sauce. Top everything with grated cheese.
4
To finish, place in the oven and bake for about 1 hour at 220°C (gas mark 7).
Notes
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christophe
Simple and quick. A unique flavor, the stuffing meat is a little different from beef.
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