Bolognese gourmet lasagna

Method

1. 1

   Start with the Bolognese sauce: sauté the chopped garlic and chopped onions in the olive oil, then add the chopped carrot and celery. Add the meat and let it color well.

2. 2

   Pour the red wine and let it evaporate completely before adding the tomato purée, water and herbs. Season with salt and pepper and simmer for about 45 minutes over low heat.

3. 3

   Meanwhile, prepare the bechamel: melt the butter over medium heat, then remove fire and pour the flour at once by mixing well.

4. 4

   Put back on fire and whisk continuously until a smooth and homogeneous mixture is obtained.

5. 5

   Add the milk gradually by continuing to whisk to avoid lumps, until the sauce thickens pleasantly.

6. 6

   Season the bechamel with some nutmeg, salt and pepper. Cook for about 5 minutes over very low heat stirring regularly, then book.

7. 7

   Preheat the oven to 200°C. Oil your lasagna dish and start to mount the layers: some bechamel, pasta leaves, bologna, béchamel and grated Parmesan. Repeat this succession three times.

8. 8

   Finish with a last layer of lasagna leaves, cover generously with bechamel and sprinkle with grated cheese and some hazelnuts of butter.

9. 9

   Bake for about 25 minutes until the top is golden and gratinous.

10. 10

    Get out of the oven, let it rest for a few minutes and enjoy your delicious bologna lasagna!

Nutrition

calories

760 kcal

fatContent

35 g

fiberContent

4 g

sugarContent

9 g

sodiumContent

680 mg

proteinContent

35 g

cholesterolContent

115 mg

carbohydrateContent

58 g

saturatedFatContent

18 g

unsaturatedFatContent

17 g

Indicative values from the source, for the original recipe.

Reviews