John Myers
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Lasagna Traditional
The perfect lasagna traditional recipe with a picture and simple step-by-step instructions.
Béchamel sauce
- 1 liter Milk
- 120 g Flour
- 120 g Nutmeg
Meat sauce
- 6 smaller ones Onion
- 600 g Ground beef
- 300 g Mixed minced meat
- 3 piece Red peppers
- 1 half tube Concentrated tomato paste
- 2 Cans Diced tomatoes
- 1 shot Red wine
- 6 tablespoon Tomato ketchup
- 2 tablespoon Balsamic vinegar
- 2 tablespoon Salt and pepper
- 2 tablespoon Sugar
- Salt and pepper
- Garlic
- Oregano
- Basil
- 1 handful Parsely
anything else
- 250 g Lasagne sheets
- 1 packet Grated mozzarella
Béchamel sauce
- Put the flour in a saucepan – heat it up and then gradually add the milk – always stir vigorously so that no lumps are formed – season with a little salt, pepper and a little nutmeg – bring to the boil – the sauce should be THICK, so maybe even milk admit if it is too thick or add flour if it is still too runny
Meat sauce
- Cut the onion into cubes and fry – then add the minced meat and roast vigorously – add the diced paprika and roast with it – add half a tube of tomato paste – mix vigorously and then add the canned tomatoes
season with …
- Season with salt, pepper and vegeta natura, a little sugar (spices up the tomato taste!), A little balsamic vinegar and a dash of red wine – ketchup, oregano and basil as well as garlic powder – mix well, then add the finely chopped parsley
Structure of the lasagna
- Brush the casserole dish with oil – moisten the bottom with a little water (the bottom layer of pasta sheets will then be smoother) – then cover the whole bottom with pasta sheets – put a layer of bolognese paste on top – a little bechamel sauce and put bolognese sauce on top again – now again a layer of bechamel sauce and bolognese sauce on top … until everything is used up – the top layer must be bechamel !!!
- Put the lasagna into the preheated oven and cook at 180 degrees for about 60 minutes – after 45 minutes add the grated mozzarella on top and put it in the oven again for 15 minutes
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