Lasagna Ingredients: 0.5 package of - lasagna pasta - 1 can of - diced tomato - 1 bottle of - tomato puree (passata) - 1- onion - 1- carrot olive oil pepper salt - 250 g of - ground beef - 150 g of - sausage - 1 stalk of - celery basil (fresh if possible) mozzarella For the béchamel: butter cornstarch milk.
Utensils： 1 Gratin dish - 1 Blender 1 casserole dish - 1 saucepan - 1 salad bowl 1 Wooden spoon 1 Oven - 1 Lid 1 pitter
Total time:
2h05
Preparation:
1h30 -
Cooking:
35 min
Phase 1
Wash and finely chop the onion, carrot and celery stalk (taking care to remove the leaves which you reserve for later).
Phase 2
In a pot or casserole dish, pour a little olive oil and add half of the previously prepared mixture, then add all the tomatoes.
Phase 3
Then add a bouquet made up of celery leaves and two whole sprigs of basil, a bouquet that will be removed at the end of cooking the sauce
Phase 4
Prepare a classic béchamel and set aside.
Phase 5
Then take another container and add a little olive oil, the rest of the mince (onion + carrot + celery), then add the sausage meat, cook for about 5 minutes and add the beef.
Phase 6
When the mixture has taken on its color, remove it from the heat and mix it with the béchameL.
Phase 7
If you have time, let the tomato sauce cook for about 1 hour over low heat, adding a little water if necessary. Then proceed in the usual way by making a layer of pasta, a layer of tomato, a layer of béchamel + meat, adding a few basil leaves between each layer.
Phase 8
Cook for around 35 minutes in a medium oven and cover with mozzarella cut into small pieces a few minutes before serving.
Utensils： 1 Gratin dish - 1 Blender 1 casserole dish - 1 saucepan - 1 salad bowl 1 Wooden spoon 1 Oven - 1 Lid 1 pitter
Total time:
2h05
Preparation:
1h30 -
Cooking:
35 min
Phase 1
Wash and finely chop the onion, carrot and celery stalk (taking care to remove the leaves which you reserve for later).
Phase 2
In a pot or casserole dish, pour a little olive oil and add half of the previously prepared mixture, then add all the tomatoes.
Phase 3
Then add a bouquet made up of celery leaves and two whole sprigs of basil, a bouquet that will be removed at the end of cooking the sauce
Phase 4
Prepare a classic béchamel and set aside.
Phase 5
Then take another container and add a little olive oil, the rest of the mince (onion + carrot + celery), then add the sausage meat, cook for about 5 minutes and add the beef.
Phase 6
When the mixture has taken on its color, remove it from the heat and mix it with the béchameL.
Phase 7
If you have time, let the tomato sauce cook for about 1 hour over low heat, adding a little water if necessary. Then proceed in the usual way by making a layer of pasta, a layer of tomato, a layer of béchamel + meat, adding a few basil leaves between each layer.
Phase 8
Cook for around 35 minutes in a medium oven and cover with mozzarella cut into small pieces a few minutes before serving.