Lasagna Bolognese
Classic baked lasagna layering pasta sheets with a rich beef and tomato filling and homemade bechamel sauce, topped with plenty of kashkaval.
Ingredients
| 1 pack | frozen lasagna sheets | |
| 200 g | kashkaval cheese | |
| for greasing | olive oil for greasing | |
| 500 g | beef mince | |
| 1/2 jar | sterilized tomatoes | |
| 1 cup | 240 ml | white wine |
| 1 | carrot | |
| 1 | onion | |
| 2 cloves | garlic | |
| 1 stalk | dried celery stalk | |
| 1 tsp | 5 ml | basil |
| 1 tsp | 5 ml | oregano |
| 1 pinch | sugar | |
| 5 tbsp | 75 ml | olive oil |
| to taste | salt | |
| 500 g | milk (for bechamel) | |
| 50 g | butter (for bechamel) | |
| 2 tbsp | 30 ml | flour (for bechamel) |
| to taste | nutmeg | |
| to taste | salt and black pepper |
Instructions
- Boil the lasagna sheets according to the package instructions. Finely chop the onion and garlic for the filling and sauté for 1-2 minutes in the heated olive oil. Add the diced carrot, season with salt and braise, covered. When the vegetables have softened slightly, deglaze with the white wine and simmer the mixture until reduced by half.
- Add the tomatoes and season the dish with the celery, basil, oregano and sugar. When it thickens, add the mince, breaking it up until it becomes granular. Add salt if needed.
- Bechamel sauce: Fry the flour in the melted butter for no more than a minute. Gradually pour in the cold milk and season with salt, pepper and nutmeg, stirring constantly. When it boils, cook for 4-5 minutes until slightly thickened.
- Pour a little olive oil and some of the bechamel sauce onto the bottom of a deep rectangular baking dish. Lay a layer of pasta sheets, spread part of the filling evenly on top and sprinkle with grated kashkaval. Then add a second layer of sheets, bechamel sauce, filling and kashkaval. Sprinkle the top layer of sheets generously with kashkaval. Bake the lasagna for about 30 minutes in a moderate oven preheated to 180°C.