John Myers
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Lasagna Bolognese Classico
The perfect lasagna bolognese classico recipe with a picture and simple step-by-step instructions.
Béchamel
- 500 g Minced meat
- 1 Pc. Fresh onion
- 2 Pc. Clove of garlic
- 2 Pc. Fresh tomatoes
- 0,5 Pc. Carrot
- 2 tsp Tomato paste concentrated three times
- 300 g Mozzarella
- 1 pinch Sugar
- 250 ml Beef stock
- Salt
- Pepper
- 2 tbsp Flour
- Liquid butter
- Milk
1 handful of herbs
- Basil
- Oregano
- Marjoram
- Parsley
“Gerichte-Geschichte”
- Even if the advertising suggests that we need a bag, the best bag so that we can make a lasagna, the only thing that tastes good is homemade with the main ingredients fresh herbs and lots of love. And so that it tastes properly, a homemade bechamel sauce. We are now introducing you to our lasagna, without any ready-made products and very easy and quick to prepare.
Preparation of the Bolognese sauce
- The chopped onion is lightly sweated in a little oil, then the mince is added and roasted.
- Then add the tomato paste and a pinch of sugar, caramelize / roast, deglaze with a little stock.
- Add chopped tomatoes and finely diced carrots, gradually pour in the stock, simmer on a low level.
- Salt and pepper, then fold in the chopped herbs.
Béchamel
- Toast the flour in a little melted butter until golden to brown, pour in a little milk and stir until smooth. Gradually add milk while stirring gently until a thick sauce is formed.
The lasagne
- First line a greased form with leaves. Then baste alternately with Bolognese sauce and Bechamel sauce, cover with pasta sheets.
- Depending on the height of the pan, repeat this process several times, then sprinkle with grated mozzarella or top with slices.
- Heat in the preheated oven at approx. 180 degrees hot air for 20-30 minutes.
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