Classic lasagna with bechamel sauce

Lasagna according to this recipe is sincerely loved by my whole family. Italian lasagna has become something so native to the Russian heart that every hostess already has her own recipe, which she modified to her taste. I most often cook lasagna according to this recipe.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Lasagna sheets

250

Parmesan

200

Salt

to taste

Ground hot pepper

to taste

For meat sauce:

Beef

500

Tomatoes (Canned tomatoes in their own juice)

200

Onion

Butter

Italian herbs

to taste

For the sauce "Bechamel":

Milk

400

Wheat flour

Butter

Nutmeg

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 13 g

Fats 29 % 11 g

Carbohydrates 37 % 14 g

188 kcal

GI: 14 / 71 / 14

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make classic lasagna with bechamel sauce? Preparation of meat sauce. I'm always for homemade minced meat. Therefore, I propose to wash the fillet piece of beef and release it from the films. Cut into portions and pass through a meat grinder twice with a nozzle with small holes.
Step 2:
Peel and finely chop the onion. Fry the onion on a piece of butter until golden brown.
Step 3:
Put the minced meat in the frying pan to the onion and fry for about seven more minutes, stirring the meat periodically with a spatula.
Step 4:
Add tomatoes in their own juice and your favorite spices to the minced meat. I have these Provencal herbs. Season the meat sauce with salt and pepper to taste. Simmer under a closed lid for another five minutes.
Step 5:
Preparing the sauce "Bechamel". In a separate frying pan (or saucepan), melt the butter.
Step 6:
Add flour and mix.
Step 7:
Add a little milk first and use a cooking spatula to break all the lumps. Then pour in the remaining volume of milk.
Step 8:
Add grated nutmeg to the sauce, add salt to taste and bring to a boil. Cook the sauce for a couple more minutes until thickened.
Step 9:
Grease the form in which the lasagna will be baked with a small amount of "Bolognese" sauce.
Step 10:
Lay out the dry lasagna sheets, filling the form with them. Put some of the meat sauce on top. Add the sauce "Bechamel". Sprinkle with a small amount of grated sharp cheese "Parmesan". Alternate the layers until you run out of all the ingredients.
Step 11:
The last layer will be meat sauce, Bechamel sauce and more grated parmesan. Bake the lasagna in a preheated oven at a temperature of two hundred degrees for half an hour. An appetizing ruddy crust should form on the surface of the lasagna.

Depending on the size of the shape and the desired height of the lasagna, you can vary the number of layers. I always collect like this: lasagna sheets, meat sauce, Bechamel sauce, grated parmesan.
If there is a desire, I also add carrots grated on a coarse grater and finely chopped celery stalks to the meat sauce.
I always cook a lot of lasagna, because it is a great success in my family.
Bon appetit!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.