Homemade lasagna

Ingrediants

 Ground beef..........................................................................................kg

Carrot

2 pieces

Onion

½ head

Bell pepper

1 piece

Tomatoes

3 pieces

Ready-made dry lasagna sheets

100 g

Wine

4 tablespoons

Parsley

0.2 bundles

Garlic

2 cloves

Olive oil

3 tablespoons

Salt

taste

Ground black pepper

taste

Milk

750 ml

Butter

90 g

Wheat flour

90 g

Grated cheese

50 g

Bay leaf

taste

Parmesan cheese

taste

COOKING INSTRUCTIONS

1 Prepare layers of lasagna dough according to package instructions. Use portioned lasagna sheets at the rate of 5 sheets per person. Classic records need to be boiled, but there are also those that can simply be soaked in hot water. There are also ready-to-assemble, no-cook, ready-to-cook sheets of lasagne pasta available.


2 Cut the onion into small cubes, grate or finely chop the carrots. Fry the onion in oil over medium heat. When it turns golden, add carrots and stir. Cook over medium heat, stirring occasionally, until soft.



3 Carefully place the finished pasta with a slotted spoon onto a damp cloth or kitchen towel, cover with another damp towel and place the next layer on top. The last “floor” must be covered so that the pasta does not dry out while preparing the sauces.


4 Add finely chopped pepper to the vegetable mixture, stir and fry everything together for 5-7 minutes over medium heat, stirring occasionally.




5 Add the minced meat, reduce the heat to low and then pour in the wine. “Dissolve” the minced meat in wine, mix with vegetables. Reduce the wine over medium heat, stirring with a spatula.


6 Grate the tomato on a coarse grater (to do this, cut it crosswise and grate it with the flesh side down, and discard the remaining skin).

7 Pour in the tomato puree, stir and evaporate the water from the meat sauce until the oil comes to the surface (the sauce should have a bright tomato color). This will take about 15–20 minutes. Meanwhile, finely chop the garlic and parsley. Combine with meat sauce and stir. Cover with a lid and remove from heat.


8 Prepare bechamel sauce. To do this, melt the butter, fry the flour in it until golden brown, stirring constantly with a spatula. Reduce the heat to low and carefully pour in the milk in a thin stream, whisking vigorously. Salt, pepper, add bay leaf. Bring to a boil, remove from heat. If desired, you can add a pinch of grated cheese to the bechamel and stir the sauce until the cheese is completely dissolved.


9 Assemble the lasagna. Place the slices in a greased baking dish. Place a layer of meat sauce on top, pour bechamel sauce over it, and cover with another layer of pasta. Similarly, collect each portion of 5 plates. Sprinkle the last layer generously with bechamel sauce, sprinkle with grated cheese if desired, and place in a preheated oven (180 degrees). Bake until golden brown (about 30 minutes).