Homemade Italian lasagna Ingredients: People - 2 tablespoons of - olive oil - 3 knife tips of - nutmeg - 1 good pinch of - oregano - 2 carrots - 20 g of - flour - ½onion of - lasagna - (depending on the size of the dish, about 6) 1 knife tip of - Espelette pepper - (depending on taste) 1 large pinch - salt - 2 grinds of - pepper - 250 g of - ground beef - 1 large can of - tomato pulp - 1 clove of - garlic - 250 ml of - milk - 30 g of - grated parmesan.
Utensils：
- 1 Gratin dish - oven dishes 1 Oven - ovens 1 Lid - 1 Kitchen whisk - whisksBuy 1 1 saucepan - pots and pans 1 bowl - salad bowls 1 Grater - graters 1 pitter - 1 kitchen scale - scales 1 dish -
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Preheat the oven to 200 degrees. (thermostat 6-7)
Phase 2
Slice the garlic, onion and carrots. Brown them in olive oil.
Phase 3
Add the minced meat. Salt and pepper.
Phase 4
Add the tomato pulp, season again. Leave to simmer for 15-20 minutes, with the lid closed, then add the oregano.
Phase 5
For the béchamel, mix the flour with 20 ml of olive oil, whisking until smooth.remove lumps.
Phase 6
Add the milk and bring to the boil.
Phase 7
Stir regularly for a few minutes.
Phase 8
Salt, pepper and add the nutmeg.
Phase 9
In a rectangular dish, pour half of the Bolognese sauce then cover with lasagna sheets.
Phase 10
Pour the second half of sauce and cover again with leaves.
Phase 11
Finish with a layer of béchamel. Cover with grated parmesan.
Phase 12
Place in the oven for about 30 minutes, until the lasagna is golden brown.
Utensils：
- 1 Gratin dish - oven dishes 1 Oven - ovens 1 Lid - 1 Kitchen whisk - whisksBuy 1 1 saucepan - pots and pans 1 bowl - salad bowls 1 Grater - graters 1 pitter - 1 kitchen scale - scales 1 dish -
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Preheat the oven to 200 degrees. (thermostat 6-7)
Phase 2
Slice the garlic, onion and carrots. Brown them in olive oil.
Phase 3
Add the minced meat. Salt and pepper.
Phase 4
Add the tomato pulp, season again. Leave to simmer for 15-20 minutes, with the lid closed, then add the oregano.
Phase 5
For the béchamel, mix the flour with 20 ml of olive oil, whisking until smooth.remove lumps.
Phase 6
Add the milk and bring to the boil.
Phase 7
Stir regularly for a few minutes.
Phase 8
Salt, pepper and add the nutmeg.
Phase 9
In a rectangular dish, pour half of the Bolognese sauce then cover with lasagna sheets.
Phase 10
Pour the second half of sauce and cover again with leaves.
Phase 11
Finish with a layer of béchamel. Cover with grated parmesan.
Phase 12
Place in the oven for about 30 minutes, until the lasagna is golden brown.