Lasagna

Name: lasagna
Cook time: 25 min
Total time: 120 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Red onion; 300 g winter carrot; 2 stem celery; 180 g Parmigiano Reggiano; 2 el traditional olive oil; 350 g minced beef; 70 g tomato paste tin can; 700 ml Full Milk; 690 g passata di pomodoro sieved tomatoes; 50 g unsalted butter or margarine; 60 g wheat flour; 250 g lasagna all'uovo pasta

Classic Italian oven pasta dish.

Ingredients

Kitchen Stuff

1 baking dish (20 x 26 cm)

Directions

Chop the onion. Peel the winter carrot and cut into thin slices.
Cut the celery into bows and grate the cheese.
Heat the oil in a frying pan and fry the onion, winter carrot and celery for 5 minutes on low heat.
Add the minced meat and cook over medium heat in 5 minutes. Add the tomato puree and cook for 2 minutes.
Add 200 ml of milk and simmer almost completely on low heat.
Add the passata, bring to the boil. Turn off the heat. Leave to cook gently with the lid half on the pan for 45 minutes.
Meanwhile, make the bechamel sauce. Melt the butter in a saucepan with a thick bottom on low heat.
Mix the flour and let it cook for 3 minutes on low heat.
Add 500 ml of milk in shoots on low heat. Only add the next shoot when the previous one is completely recorded.
Cook gently for 2-3 minutes on low heat. Season with pepper and salt. Put away until use.
Preheat the oven to 180 ° C.
Make layers in the oven dish of successively sauce, lasagne sheets, sauce, bechamel sauce and cheese.
Repeat until all ingredients are finished and finish with a layer of bechamel sauce and cheese.
Bake the lasagna in the middle of the oven for about 40 minutes. Let cover with aluminum foil covered for 10 minutes.