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Traditional Italian Lasagna with Bolognese and Béchamel
Danie główne

Traditional Italian Lasagna with Bolognese and Béchamel

1 godz. 50 minPorcje: 8Nutri-Score C€€
od @hennashareee1 importugotowano 0 razy
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Składniki

8 osób
  • ground beefMięso900 g
  • olive oilSpiżarnia30 ml
  • yellow onion (diced)Warzywa i owoce1 kawałek
  • celery stalks (diced)Warzywa i owoce4 kawałki
  • carrots (diced)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce6 kawałki
  • tomato pasteSpiżarnia60 g
  • canned tomatoesSpiżarnia800 g
  • beef stockSpiżarnia240 ml
  • dry red wineNapoje120 ml
  • saltPrzyprawy9 g
  • black pepperPrzyprawy9 g
  • fresh thyme (sprigs)Warzywa i owoce5 kawałki
  • oreganoPrzyprawy4 g
  • basilPrzyprawy4 g
  • flourSpiżarnia40 g
  • butterNabiał70 g
  • whole milkNabiał600 ml
  • nutmeg (grated)Przyprawy1 g
  • paprikaPrzyprawy3 g
  • egg yolksNabiał3 kawałki
  • Parmesan (shredded, divided)Nabiał180 g
  • pecorino (grated)Nabiał100 g
  • mozzarella (for the top layer)Nabiał115 g
  • ready-to-bake lasagna sheetsProdukty zbożowe250 g
  • parsley (chopped, for garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

474kcal

Węglowodany
22 g
Białko
31 g
Tłuszcz
29 g
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Przybory

  • Patelnia
  • Rondel
  • Naczynie żaroodporne
  • Płyta kuchenna
  • Piekarnik

krok po kroku

Przygotowanie

  1. Sear the ground beef

    • Heat the olive oil in a pan and sear the ground beef to lock in flavor.
    • Season with salt and pepper, then remove the beef from the pan and set aside.
    Krok 1

  2. Cook the soffritto

    • Add the diced onion, celery and carrots to the same pan.
    • Cook until the onions are translucent.
    Krok 2

  3. Build the ragù

    • Return the ground beef to the pan with the garlic and tomato paste.
    • Deglaze with the red wine and beef stock and cook down for a few minutes.
    • Add the canned tomatoes and stir to combine.
    Krok 3

  4. Season and simmer the ragù

    • Season with salt, pepper, oregano, basil and fresh thyme.
    • Let the sauce simmer gently.
    Krok 4

  5. Make the béchamel roux

    • Melt the butter in a saucepan and whisk in the flour in equal parts.
    • Cook out the flour for a couple of minutes.
    Krok 5

  6. Add the milk

    • Pour in the milk and bring it to a low simmer, whisking until smooth.
    Krok 6

  7. Make it cheesy

    • Add the shredded Parmesan and grated pecorino.
    • Stir until the sauce is thick and cheesy.
    Krok 7

  8. Season and enrich the béchamel

    • Season with salt, pepper, paprika and nutmeg.
    • Add the egg yolks and stir until well combined.
    Krok 8

  9. Assemble the lasagna

    • Layer the lasagna sheets with the ragù and béchamel, making four layers.
    • Finish with Parmesan and mozzarella on the top layer.
    Krok 9

  10. Bake the lasagna

    • Bake covered at 190 °C.
    Krok 10

  11. Brown the top

    • Bake uncovered for a few more minutes.
    • Broil for a couple of minutes until golden.
    Krok 11

  12. Garnish and rest

    • Garnish with chopped parsley.
    • Let the lasagna set before slicing.
    Krok 12
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