Ingredients:
Bolognese 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 (Tomato Pelati La Parmigiana)
- 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 La Parmigiana tomato paste
- 1 pinch of pepper
- 1 pinch of cinnamon
Bechamel sauce
- 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
Lasagna Bolognese
- Bolognese sauce
- Bechamel sauce
- 1 pound of Lasagna La Parmigiana
- 1/4 pound grated Parmesan
- La Parmigiana Oil
- Parmesan cheese La Parmigiana
Procedure:
- Bolognese Sauce: 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 skillet. 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 for 10 minutes. Drain.
- For the bechamel sauce mix all the ingredients in the list.
- In a baking dish place a little bit 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.
- Serve with Parmesan cheese to taste. Enjoy it with your loved ones!
