Lasagna Bolognese. Classic recipe

Lasagna is a unique and famous dish all over the world, which is loved by many of us. And now there are several opinions about where it came from. But it is generally accepted that Italy is the birthplace of lasagna.

This hot is prepared from special layers of dough, shifted with a variety of fillings, sauce and cheese. The classic recipe is "Lasagna Bolognese", which will have to cook for two hours. But the result will be worth it, because the dish is obtained by a very gentle and soaked sauce.

Let us dwell in more detail on how to prepare "Lausanne Bolognese". First you need to make two complex sauce. From their correct preparation will depend on the taste of this dish.

For the sauce "Bolognese" you will need:

• Four hundred grams of minced meat, made from pork and beef in equal parts;
• Two onions;
• Eight cloves of garlic;
• Three pods of green pepper;
• Five tomatoes (or four large spoons of tomato paste);
• A little olive oil;
• One hundred and twenty grams of dry wine;
• A variety of seasonings and herbs to taste.

Fry the mince in olive oil. After ten minutes, add finely chopped garlic and onions to it. You have to constantly stir everything. While forcemeat is being prepared, chop the very finely green pepper and tomatoes. Put them in the meat, a little more put out, constantly stirring. Fifteen minutes later, add wine and chopped greens. "Lasagna Bolognese" will turn out especially tasty if you put Italian dry herbs (thyme, mint and rosemary) into the sauce. Extinguish everything for five minutes, remove the dish from the fire.

Now you need to prepare another sauce - Béchamel. To do this, you will need:

• One hundred grams of butter;
• Seventy grams of flour;
• Six hundred milliliters of milk;
• A little black pepper and salt.

Melt the butter and fry the flour on it, stirring constantly. And it is recommended to do this for a long period of time. In this case, the taste of the sauce will be more noble. But you need to carefully monitor the change in the type of flour. It should remain only light color, otherwise the wrong Béchamel sauce will turn out. After seven minutes, gradually add milk. Stir the sauce should now begin very vigorously, so that it becomes a homogeneous consistency and thickens. It will take fifteen minutes. Now you need to add a pinch of salt and black pepper. The Béchamel sauce is ready.

Now we are preparing "Lasagna Bolognese". First, a little three hundred grams of Parmesan cheese. The form is greased with olive oil. Next, pour a small amount of Béchamel and Bolognese sauce onto the bottom. We begin to spread the sheets of lasagna in such a way that they do not touch each other.

Pay attention to what kind of semi-finished product was purchased. The fact is that some manufacturers recommend first boiling lasagna sheets, and then use them when preparing the dish. Relevant information can be found in the packing instructions.

On the sheets continue to lay out again the sauce "Bolognese", pour the sauce "Beshamel", sprinkle with cheese. Repeat the layers several times. Classical "Lasagna Bolognese" is prepared from four.

Next, put the dish to bake in a preheated oven. The temperature should be at least two hundred degrees, and the cooking time - thirty minutes.

Then leave the dish for about ten minutes to cool a little. We cut it with a sharp knife into portions, decorate it with parsley and serve it on the table with a Greek salad.

It turns out a kind of dish, the preparation of which you need to spend a lot of time. But "Lasagna Bolognese" will be able to please the whole family and guests with its unique and delicate taste.

Bon Appetit!