Classic Lasagna with meat

Pasta 13 Last Update: Sep 14, 2019 Created: Sep 14, 2019
Classic Lasagna with meat Classic Lasagna with meat Classic Lasagna with meat Classic Lasagna with meat Classic Lasagna with meat Classic Lasagna with meat Classic Lasagna with meat Classic Lasagna with meat
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 40 min
  • Calories: 965
  • Difficulty: Medium
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Classic Lasagna with meat

Ingredients

Directions

  1. 1. Put butter and 2 tablespoons of vegetable oil in a saucepan, melt. Gradually add flour and stir so that there are no lumps left.
  2. 2. When all the flour is intervened, pour in all the milk. Reduce the heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream.
  3. 3. Heat the olive oil in a pan. Add minced meat (preferably pork + veal).
  4. 4. Fry minced meat until half cooked. Pour the Bolognese sauce into it, salt and pepper to taste.
  5. 5. Preheat the oven to 180 degrees. Grease the mold with butter. Pour a little bechamel sauce into the bottom, just a little, just to cover the bottom.
  6. 6. Lay out layers (not boiled). Put the resulting stuffing on the seams (do not regret it!), On the stuffing - grated cheese. For cheese - bechamel sauce.
  7. 7. The sauce needs to be laid out as much as necessary, in your opinion, so that the climbing is juicy. Put dry lasagna on top of the sauce. Repeat the procedure.
  8. 8. Lubricate the last layer of sheets with bechamel sauce and top with cheese generously. Allow to stand for 7-10 minutes. Put in the oven. Oven 30 minutes.
  9. Be sure to thoroughly coat the edges of the dry sheets: otherwise it will turn out a bit dry.

Classic Lasagna with meat



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 40 min
  • Calories: 965
  • Difficulty: Medium

Classic Lasagna with meat

Ingredients

Directions

  1. 1. Put butter and 2 tablespoons of vegetable oil in a saucepan, melt. Gradually add flour and stir so that there are no lumps left.
  2. 2. When all the flour is intervened, pour in all the milk. Reduce the heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream.
  3. 3. Heat the olive oil in a pan. Add minced meat (preferably pork + veal).
  4. 4. Fry minced meat until half cooked. Pour the Bolognese sauce into it, salt and pepper to taste.
  5. 5. Preheat the oven to 180 degrees. Grease the mold with butter. Pour a little bechamel sauce into the bottom, just a little, just to cover the bottom.
  6. 6. Lay out layers (not boiled). Put the resulting stuffing on the seams (do not regret it!), On the stuffing - grated cheese. For cheese - bechamel sauce.
  7. 7. The sauce needs to be laid out as much as necessary, in your opinion, so that the climbing is juicy. Put dry lasagna on top of the sauce. Repeat the procedure.
  8. 8. Lubricate the last layer of sheets with bechamel sauce and top with cheese generously. Allow to stand for 7-10 minutes. Put in the oven. Oven 30 minutes.
  9. Be sure to thoroughly coat the edges of the dry sheets: otherwise it will turn out a bit dry.

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