Ingredients
- For the meat
- • 600 g ground beef
- • 400 g of pork
- • 2 tbsp oil
- • 3 large onions, 300 g approx
- • 2 cloves of garlic
- • 2 large carrots, 300 g approx
- • 10 ripe tomatoes, 800 g approx
- • 4 tbsp tomato paste
- • 2 celery stalks
- • 1 tsp oregano
- • 1 tsp french herbs
- • 4 cups of vegetable broth, or beef broth.
- • Salt and pepper to taste
- For the Bechamel sauce
- • 2 cups of milk
- • 4 tablespoons wheat flour
- • 4 tablespoons butter
- • 3 tablespoons Parmesan cheese
- • A pinch of nutmeg
- • Salt and pepper to taste
- For the lasagna assembly
- • 1 cup ricotta or cottage cheese
- • 1 cups mozzarella cheese
- • ½ cup Parmesan cheese
- • 2 packages of lasagna pasta
- • 3 tbsp of oil
- • 1 tsp salt
Instructions
- For the meat:
- Peel the onion, carrot, and tomato; and diced (brunoise). Wash the celery and cut it finely.
- In a large, thick pot, place two tablespoons of oil; Sauté the onion and garlic.
- When the onion is transparent add the carrot and celery and cook about five minutes until golden brown.
- Then add the ground pork and shred with the help of a kitchen palette. Repeat the same procedure with beef.
- While the meat is cooking, integrate them with the palette. When the meat has lost its pink color, add the tomato, tomato paste, and broth.
- Cook covered over low heat for approximately 90 minutes. Stir occasionally.
- When the broth has evaporated, season with spices, salt, and pepper to taste.
- Stir once more and reserve covered while preparing pasta and béchamel sauce.
- For the béchamel sauce:
- In a pot, place the butter, when melted, add the wheat flour and stir, a thick paste will form which is the base of the béchamel sauce.
- Add the milk and stir until the paste dissolves completely.
- Continue stirring, without letting the sauce burn at the bottom, or lumps form.
- When the bechamel becomes thick, add the Parmesan cheese, nutmeg and season with salt and pepper. Reserve.
- For lasagna:
- Cook the pasta, following the manufacturer's instructions. It is advisable to add salt and oil to the water in which you will cook the pasta. Place the sheets of cooked pasta on a flat surface, separated from each other.
- Preheat the oven to 150 ° C / 300 ° F. Prepare a large rectangular mold, lightly grease with oil or butter.
- Place about four tablespoons of béchamel in the base of the mold. Then add: a simple layer of pasta, a generous layer of meat, a layer of bechamel and finally a handful of cottage cheese or shredded ricotta. Repeat this procedure until the lasagna container is filled. . Repeat this procedure until the lasagna container is filled.
- In the last layer, place meat, bechamel, and all mozzarella cheese. Add two more tablespoons of Parmesan cheese and bake for about an hour.
- When the lasagna is golden brown, remove it from the oven and let it sit for about fifteen minutes before serving.
Notes
If you want to make a change in the lasagna. When your béchamel sauce is ready, beat it in the blender with the herbs of your liking.
I use parsley and basil for a green pasty that is a true delight.
I use parsley and basil for a green pasty that is a true delight.