John Myers
Lasagne Bolognese
The perfect lasagne bolognese recipe with a picture and simple step-by-step instructions.
For the bechamel sauce
- 50 g Diced Bacon
- 400 g Mixed minced meat
- 1 piece Clove of garlic
- 2 Can Tomato paste concentrated three times
- 0,5 liter Vegetable broth
- 0,25 liter Dry red wine
- Pepper
- Salt
- 1 piece Bay leaf
- 30 g Butter
- 2 tbsp Flour
- Milk
- Salt
- 10 piece Lasagne sheets
- 100 g Grated cheese
- 50 g Freshly grated Parmesan
- Dice the soup vegetables. Leave out the bacon cubes in a large pan (possibly also some butter) and then fry the soup greens for about 10 minutes. Add the minced meat and garlic and fry for another 5 minutes (crumbly). Now add the tomato paste, bay leaves, vegetable stock and red wine and simmer for approx. 30 minutes until the
- Has the right consistency – taste. In the meantime, make the bechamel sauce. To do this, melt the butter in a pan or saucepan. Add the flour and whisk with a whisk and slowly pour in the milk. A creamy sauce should result. Let it simmer carefully and stir frequently so that it doesn’t burn! With salt
- Taste (if you want, you can add some nutmeg – but it is not part of the recipe). Start with the minced meat sauce in a baking dish. Then alternate between the lasagne sheets and minced meat. , Put the bechamel sauce in the pan. The sauces, which are sprinkled with the cheese and Parmesan, make the final hit. In the preheated oven
- Bake at 170 degrees / fan oven for about 40 minutes. Finished!!!!
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