Classic Meat Lasagna

Surprise your loved ones. Give them a little piece of Italy at home. Tasty)
cook time: 1h 20 min
Hazel Farrow
Classic Meat Lasagna

Nutrition Facts (per serving)

176
Calories
10g
Fat
13g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Garlic 6 clove
Salt 20 g
Ground hot pepper 2 g
Nutmeg 2 g
Wheat flour 60 g
Butter 60 g
Milk 700 ml
Any cheese 300 g
Tomato paste 140 g
Carrot 140 g
Bulb onions 220 g
Vegetable oil 60 ml
Minced meat 700 g
Lasagne sheets 250 g
Parmesan 50 g
Celery 60 g
Thyme, thyme 2 g
Tomato sauce 400 g
Pork belly 100 g

Recipe instructions

Step 1

Step 1
Prepare bechamel sauce. Melt the butter and fry the flour, pour in the milk and bring to a boil with constant stirring. Salt, add nutmeg. We move it to the side.

Step 2

Step 2
Fry the minced meat in vegetable oil for about 7 minutes and transfer to a saucepan.

Step 3

Step 3
Punch the vegetables in a blender and fry, add thyme, tomato paste and continue cooking for 5 minutes. (You can finely chop the vegetables by hand.)

Step 4

Step 4
Then transfer the fried vegetables to the meat, add chopped tomatoes, pour 150 ml. water and leave to simmer over low heat for about 10 minutes. Salt, pepper, add chopped pork belly, cook for a couple more minutes and turn off.

Step 5

Step 5
Pour a ladle of sauce into the prepared baking dish and spread over the entire surface.

Step 6

Step 6
1 op. Lay out the first layer of lasagne sheets. 2 operas Spread half of the meat sauce. 3 operas Pour 1/3 of the milk sauce on top. 4 operas Sprinkle with 1/3 of the semi-hard cheese.

Step 7

Step 7
We perform the same operations 1,2,3 and 4 again.

Step 8

Step 8
We lay out the last layer of lasagna, pour in the remaining sauce and spread it well over the entire surface so that there are no dry spots left. Sprinkle with the rest of the semi-hard cheese and Parmesan cheese.

Step 9

Step 9
Place in an oven preheated to 180 degrees Celsius for 40 minutes.

Step 10

Step 10
It is better to cut the lasagna when it has cooled. Serve with any tomato sauce. Thank you for reading and watching my recipe. Bye everyone and bon appetit.

Additional rubrics

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