Ingredients:
- 1 recipe for bolognese sauce
- 1 recipe for bechamel sauce
- 1 pound of lasagna pasta
- 1/4 pound grated Parmesan
Bolognesa Sauce
- 1 lb. black pulp
- 1 tbsp. butter
- 1/2 large onion, minced
- 1/4 of minced paprika
- 1 stick of celery, minced
- 2 cans of peeled tomato
- 1 bay leaf
- 2-1 / 2cdta. oregano
- 1-1 / 2cdta. dried basil
- 1 tsp. of salt
- 1/4 cup of red wine
- 1/3 cup tomato paste
- 1 pinch of pepper
- 1 pinch of cinnamon
White sauce or bechamel
- 1 liter of whole milk 8 tbsp. flour
- 1/2 stick of butter
- 1 tsp. of salt
- 1 pinch of pepper
- 2 bay leaves or 1 pinch of nutmeg
- 1-1 / 2cdta. dried basil
- 1 tsp. of salt
- 1/4 cup of red wine
- 1/3 cup tomato paste
- 1 pinch of pepper
- 1 pinch of cinnamon
Preparation:
- Balls: Place the ground beef in a bowl and add all the ingredients listed, except the oil. One, without kneading too much. Shape into balls about 1-1 / 2 "in diameter and fry in oil until golden brown. Leave in the pan.
- Combine the meat and the sauce and add all the herbs, salt and pepper. Cook over low heat for 20 minutes. Add the tomato and cook 20 more minutes. Add the wine, tomato paste, and cinnamon and simmer for 15 minutes. Lastly add the basil.
- Lasagna: Cook the pasta in plenty of salted water and a drizzle of oil. Drain. In a refractory mold place a little of the Bolognese sauce and cover with the lasagna pasta. Then add bechamel sauce and grated mozzarella cheese. Continue to layer. Finish with pasta, béchamel, and cheese. Bake at 350 ° for 30-45 minutes until cheese is browned.
