Classic Lasagna

Options for making lasagna can be found verya large number of. After all, it is so universal that, changing the filling, you can get a new dish. So, there is meat, cheese, vegetable lasagna, with mushrooms and without, minced meat can be substituted for any other meat to your liking. The space for experiments with this dish is simply not limited.

Classical Lasagna is prepared from minced meat, vegetables and white sauce «Bechamel". Cooking lasagna is so simple that it is simply impossible to resist and not try it.

To prepare a classic lasagna, you need to take the following ingredients:

For the test:

• 
  300 g of flour


• 
  3 eggs


• 
  1 tbsp. l. sunflower oil


• 
  1 pinch of salt

For meat sauce:

• 
  300 g ground beef


• 
  150 grams of ham (cut into strips)


• 
  1 carrot


• 
  2 stems of celery


• 
  4 tbsp. l. olive oil


• 
  1 glass of red dry wine


• 
  1 medium onion


• 
  1 clove of garlic


• 
  salt, pepper to taste


• 
  1 can of tomatoes in its own juice (400 g)

For sauce «Bechamel»:

• 
  0.5 liters of milk


• 
  2 tbsp. l. flour


• 
  ground nutmeg


• 
  100 g of butter


• 
  salt

For coating:

• 
  4 tbsp. l. cheese "Parmesan"


• 
  2 tbsp. l. butter

From flour, eggs, sunflower oil and salt mixdough. It should not be too steep, otherwise you should add a little water. When the dough becomes homogeneous and will not stick to your hands, put it in a bag and let stand for about 30 minutes.

Divide the dough into 6 parts. Roll each part with a rolling pin to a thickness of 1-1.5 mm. Using a knife, cut a rectangle according to the size of the dishes for making lasagna.

Classical Lasagne requires cookingmeat sauce in a saucepan or a large frying pan with a thick bottom. Heat it with olive oil and fry on it finely chopped onions and garlic. Simmer over a low heat until the onion is clear. Then add the fire and add sliced ​​celery and carrots. Continue to simmer for 5 minutes.

Now add the ham and minced meat. Fry the mixture until the meat is light brown. Add wine and stew for 10 more minutes. While stewing meat with vegetables, open a jar of tomatoes in your own juice and chop the tomatoes into small pieces. Then add the chopped tomatoes together in the juice and simmer the sauce for another 40 minutes.

Classical Lasagna will not be classic withoutBéchamel sauce. To prepare it, you should melt the butter in a frying pan and add flour to it. Fry it until you get a nutty smell. Separately heat the milk, you can not boil, the main thing is that it was hot. Pour it in a thin trickle into a heated frying pan with flour and butter. Constantly stir the sauce to break the lumps that can form. Add here a pinch of ground nutmeg and salt. When the mixture starts to boil and a little thickens - the sauce is ready.

The selected baking dish grease a littlebutter, then put a lasagna sheet, from above lay a little meat sauce. On the meat sauce pour a little white sauce and sprinkle with cheese. The "Parmesan" is the best for this. Cover the resulting layer with the next lasagna sheet and repeat until the sheets run out, or notice that the baking dish is already full.

The last layer is covered with a sheet of dough, pour on top of it with the remaining white sauce, sprinkle with cheese and add a little butter.

Baking lasagne at a temperature of 180 ° C for 30-40 minutes until a golden brown crust is formed.

Classical lasagna served hot. Bon Appetit!