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AVALERIO
Lasagne bolognese
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Ingredients
Directions
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First make the ragu: Heat the olive oil in a frying pan and fry the onion, garlic, celery and carrot on a low heat until softened in four minutes.
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Add the minced meat and fry it in a stirring way.
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Stir in the tomato paste and herbs with salt and freshly ground pepper and cook for a maximum of two minutes.
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Then pour in the fond and wine.
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Let the ragu gently simmer on the pan with the lid for three quarters of an hour until it becomes a slightly tied minced meat sauce.
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Meanwhile, make the bechamel sauce: Melt the butter in a pan with a thick bottom.
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Stir in the flour and let it simmer for two minutes.
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Pour in half of the milk and stir everything into a thick smooth sauce.
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Add the rest of the milk while stirring for a dash until it becomes a fairly thin, smooth sauce.
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Place the bay leaves in the sauce.
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Add salt, freshly ground pepper and some nutmeg and let the sauce simmer gently for ten minutes (with a flame distributor below) until the sauce thickens again.
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Preheat the oven to 200 ° C.
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Grease a large lasagna dish with some butter.
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Divide some of the ragu over the bottom of the lasagne dish and place lasagne sheets on it.
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Divide half of the remaining ragu and then a quarter of bechamel sauce.
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Repeat this order of lasagne sheets, ragu and bechamel sauce one more time and then cover with the last lasagne sheets.
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Cut the tomatoes and the mozzarella bread rolls into slices.
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Spread the remaining bechamel sauce over it and place the mozzarella and tomato in it.
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Finally, sprinkle the Parmesan cheese over it.
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Put the dish in the oven and fry the lasagne in half an hour until golden brown and done.
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Take the dish out of the oven and let stand for at least ten minutes.
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This makes the lasagna a bit firmer and is easier to cut.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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