How to make lasagna with bolognese sauce?
Materials
- 1 package lasagna
- For bolognese sauce
- 1 onion
- 2 cloves garlic
- 1 carrot
- Olive oil
- 400 g ground meat
- 50 g tomato slice
- 2 tomatoes
- 500 ml of broth
- 3-4 branches fresh thyme
- Salt
- Black pepper
- For the above
- 50 g powder parmesan
- Fresh basil leaves
- For bechamel sauce
- 1/2 onion
- 3 cloves of cloves
- 1 bay leaf
- 500 ml milk
- 60 g butter
- 60 g flour
- Salt
- Black pepper
- 1 g powder
- For the above
- 1 teaspoon grated parmesan cheese
Preparation of
For bolognese sauce, eat onion, cube and sauté on garlic and carrot olive oil. When the onions begin to smell pink, add the ingredients and the salty and continue to roast until the odor comes out. Add tomatoes and broth to the cube. Season with fresh thyme, salt and pepper and cook the water until ready. Stick bay leaf on half onion by immersing 3-4 tooth cloves. Take a small pot of milk for the bechamel sauce. Boil it in the laurel leaf you prepared and boil it. Remove the bay leaf from the inside. Melt the butter in a separate saucepan. Add the flour and roast until the odor comes out. Take it from the furnace and let it cool. Add milk on the cooling flour. Bake for 2 minutes with low heat, stirring constantly to avoid clumping. Sweeten with salt, pepper and powder mint and take it from the heat.
Soak the lasagna dough in hot water and soften it. Place a layer of lasagna, bologna and bechamel sauce on the oven baking dish, respectively. Continue the same process until all material is finished. Sprinkle grated parmesan cheese over the last lazani. Bake for 35-40 minutes in preheated 180 degree oven. Serve hot with fresh basil leaves after you have taken it from the flour.
