Lasagna 3

 Ingredients: Bolognese sauce: -500g minced meat (beef + pork, I add) -1 can of mushrooms -2 carrots -1 onion -2 cloves of garlic -3-4 bay leaves -basil -2 tablespoons of flour -salt, pepper -1 glass of dry white wine (or water) -olive oil -2-3 medium tomatoes (or tomato paste) Bechamel sauce: -50g butter -50g flour -salt -nutmeg -800-900 ml milk (enough to make a thicker sauce) Lasagna sheets Grated cheese

Bolognese sauce: In a large skillet, heat a little oil over medium heat. Add crushed garlic, finely chopped onion, and grated carrot, stirring constantly to prevent burning. These ingredients will form the flavorful base of the sauce. Once the onion becomes translucent, add diced mushrooms and bay leaves, continuing to sauté until the mushrooms release their water and brown slightly. Next, add the minced meat, which will be well mixed with the vegetables, allowing it to cook for about 5 minutes until it changes color. Then, pour in white wine, preferably dry, and let it boil until the alcohol evaporates, leaving behind an intense aroma. After evaporation, add diced tomatoes and a tablespoon of flour, mixing well to avoid lumps. The sauce should simmer over low heat, stirring occasionally, until it becomes thicker, with a creamy texture. Finally, adjust with salt and pepper, and add freshly chopped basil, which will provide an irresistible fragrance.

Béchamel sauce: In a saucepan, melt the butter over low heat. Once completely melted, add the flour, stirring continuously to form a roux. It is important not to burn it, so the heat should be gentle. After the flour takes on a slightly golden color, extinguish it with warm milk, pouring it gradually and stirring vigorously to avoid lumps. Add salt and a teaspoon of grated nutmeg, which will add a subtle flavor note. The béchamel sauce is ready when it becomes creamy and homogeneous.

For the lasagna sheets, there are two options: you can buy them commercially or make them at home. If you choose the homemade version, you will need 4 eggs, 400 g of flour, and a pinch of salt. Mix the ingredients until you obtain an elastic dough, then roll it out into thin sheets. Boil the sheets in salted water for 2-3 minutes, drain them, and rinse them under a stream of cold water to stop the cooking.

In a baking dish, place a layer of sheets, followed by a layer of béchamel sauce, then a layer of bolognese sauce, and a generous layer of grated cheese. Continue this process, alternating the layers, until you finish the sauces. At the end, on the last sheet, place only béchamel sauce and sprinkle abundant grated cheese to achieve a golden and crispy crust. Place the dish in a preheated oven at 180 degrees Celsius and bake for 30-40 minutes, until the surface becomes browned and appetizing. Let the lasagna cool slightly before portioning and enjoying.

 Tags:  onion cheese meat garlic carrots tomatoes broth milk unt flour oil life mushrooms wine pig olives