lasagna bolognese

For minced meat bolognese

1/2 kg minced meat (pork and beef, or turkey and pork)

2 onions

3 tablespoons olive oil

bay leaf

2 sprigs of basil

2 cloves of garlic

1 teaspoon red pepper

salt and pepper to taste

200 ml of tomato puree

some water for pouring

Heat oil over medium heat and add the diced onion. When onions are glassy, ​​add finely chopped garlic. Add minced meat and simmer until the meat becomes brown. Add salt, infuse, add red pepper, basil and bay leaf. All mix well and add the tomatoes, reduce heat to lowest, cover and cook over low heat for about an hour. Stir and, if necessary to add a little water.

Béchamel

50g butter

55 g flour

1 liter of milk

60 g parmesan cheese

salt

nutmeg

Melt the butter in a pot on low heat. When the butter is melted, remove the pot from the heat and add a little flour. Constantly stir the butter when adding the flour to avoid lumps made.

When all the flour is added, little by little add the milk, and stir again all the time not to make lumps.

Restore the pot on low heat and stir with a wooden spoon until the mixture turns and becomes denser. When sufficiently concentrated, put out the fire and add a pinch of salt, Parmesan cheese and a little freshly grated nutmeg.

Prepare lasagna

Butter a baking sheet greased

180 g freshly grated cheese grated

Heat the water to a boil and add the tablespoon of salt and olive oil. Prepare an extra bowl of cold water. Cook the pasta for lasagna according to manufacturer's instructions, but be careful that the dough be "al dente," or that it does not overcook.

Remove the dough from the water and short out plunge into cold water in order to break the cooking process. The cooked dough stacked on a clean kitchen towel to drain excess fluid. Oven heated to 175 C

Baking pan greased with butter, and bottom coated with a thin layer béchamel and cover the dough, spread a third of the bolognese sauce, over that potkriti third béchamel. Repeat two more times, and the final layer of béchamel cover cheese.

Bake for 20-30 minutes. Lasagne are ready when the cheese is browned and become slightly brown in color.

Remove from the oven, leave ten minutes to cool it serve.