Bolognese lasagna Ingredients: Veggie version - 1 packet of - lasagna - 3 - yellow onions - 1 - carrot - 800 g - tomato puree - 20 cl - red wine - 2 - bay leaves - thyme - 3 pinches - grated nutmeg - 70 g - grated cheese, salt pepper - 100 g - flour - 125 g - butter - 2 cloves of - garlic - 1 stalk of - celery - 600 g of - ground beef - 15 cl of - basil water -125 g of parmesan - 1 l of milk.
Utensils：- Save 2 hours by cooking with the AirFryer 2 hours + FAST with the AirFryer- with 1 to guide you in everyday cooking 1 bowl salad bowls- 1 Gratin dish oven dishes- 1 knife knives- 1 saucepan pots and pans- 1 Kitchen whisk whisks- Buy 1 salad bowl 1 Wooden spoon 1 Oven ovens- 1 Grater graters- 1 frying pan sauté pans- 1 Blender 1 kitchen scales- 1 dish-
Total time:
2h05
Preparation:
30 min -
Cooking:
1h35
Phase 1
Brown chopped garlic cloves and sliced onions in a little olive oil.
Phase 2
Add the carrot and the chopped celery stalk then the meat and brown everything.
Phase 3
At the endAfter a few minutes, add the red wine. Leave to cook until evaporated.
Phase 4
Add the tomato puree, water and herbs. Add salt and pepper, then simmer over low heat for 45 minutes.
Phase 5
Prepare the béchamel: melt 100 g of butter.
Phase 6
Remove from the heat, add the flour all at once.
Phase 7
Return to the heat and stir with a whisk until you obtain a very smooth mixture.
Phase 8
Add the milk little by little.
Phase 9
Stir constantly until the mixture thickens.
Phase 10
Then, flavor with nutmeg, salt and pepper. Cook for about 5 minutes, over very low heat, stirring. To book.
Phase 11
Preheat the oven to 200°C (thermostat 6-7). Oil the lasagna dish. Place a thin layer of béchamel then lasagna sheets, bolognese, béchamel and parmesan. Repeat the operation 3 times in a row.
Phase 12
On the lastlayer of lasagna, add only béchamel and cover with grated cheese. Sprinkle a few knobs of butter.
Phase 13
Bake for approximately 25 minutes.
Phase 14
Enjoy
Utensils：- Save 2 hours by cooking with the AirFryer 2 hours + FAST with the AirFryer- with 1 to guide you in everyday cooking 1 bowl salad bowls- 1 Gratin dish oven dishes- 1 knife knives- 1 saucepan pots and pans- 1 Kitchen whisk whisks- Buy 1 salad bowl 1 Wooden spoon 1 Oven ovens- 1 Grater graters- 1 frying pan sauté pans- 1 Blender 1 kitchen scales- 1 dish-
Total time:
2h05
Preparation:
30 min -
Cooking:
1h35
Phase 1
Brown chopped garlic cloves and sliced onions in a little olive oil.
Phase 2
Add the carrot and the chopped celery stalk then the meat and brown everything.
Phase 3
At the endAfter a few minutes, add the red wine. Leave to cook until evaporated.
Phase 4
Add the tomato puree, water and herbs. Add salt and pepper, then simmer over low heat for 45 minutes.
Phase 5
Prepare the béchamel: melt 100 g of butter.
Phase 6
Remove from the heat, add the flour all at once.
Phase 7
Return to the heat and stir with a whisk until you obtain a very smooth mixture.
Phase 8
Add the milk little by little.
Phase 9
Stir constantly until the mixture thickens.
Phase 10
Then, flavor with nutmeg, salt and pepper. Cook for about 5 minutes, over very low heat, stirring. To book.
Phase 11
Preheat the oven to 200°C (thermostat 6-7). Oil the lasagna dish. Place a thin layer of béchamel then lasagna sheets, bolognese, béchamel and parmesan. Repeat the operation 3 times in a row.
Phase 12
On the lastlayer of lasagna, add only béchamel and cover with grated cheese. Sprinkle a few knobs of butter.
Phase 13
Bake for approximately 25 minutes.
Phase 14
Enjoy