Lasagna with minced bechamel homemade in the oven

This amazing lasagna with minced meat is sure to please you! Lasagna with minced meat is one of the most common types of climbing. At least, the most popular of all. Classic lasagna is also always prepared with minced meat: beef, veal, chicken, and so on. This is a dish of Italian cuisine, one of the most successful, in my opinion (except pizza, of course).

Milada

The author of the recipe

Lasagna with minced bechamel homemade in the oven

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Composition / ingredients

Servings:

Lasagna sheets

250

For filling:

Minced meat (beef)

300

Ham

150

Onion

Carrots

Red wine (dry)

Tomatoes (canned in its own juice)

400

Celery

Garlic

Ground black pepper

to taste

Salt

to taste

For the sauce:

Salt

to taste

Milk

Butter

100

Parmesan

Nutmeg

to taste

Wheat flour

Bay leaf

For frying:

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 45 % 15 g

Carbohydrates 36 % 12 g

206 kcal

GI: 25 / 67 / 8

Step-by-step cooking

Cooking time: 1 h 45 min

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Take a saucepan with a thick bottom, pour in the oil and throw the chopped onion and chopped garlic. Turn down the heat and simmer gently until the onion becomes transparent. Now we throw carrots and celery grated on a large grater, add a little fire. We keep it like this for five minutes, stirring. Next, add the chopped ham and minced meat, mix and fry until the color of the beef changes – it will turn light brown. Top up the wine, turn down the heat and simmer for ten minutes. Then we put the chopped tomatoes directly with the juice, cover with a lid and keep on low heat for forty minutes.

Preparing bechamel sauce: put butter in a frying pan, add flour and fry. After pouring the milk boiled and infused for 10 minutes, to which nutmeg and bay leaf are added (we remove the leaf after). Stir to prevent lumps from forming. As soon as our sauce starts bubbling, we immediately remove it, salt it to taste.

Now we put the meat gravy in a rectangular shape so that only the bottom is covered. Cover with a lasagna sheet. Again we spread the meat, pour the bechamel sauce, sprinkle with grated parmesan, cover with a lasagna sheet. And keep adding layers until the meat runs out. We put a lasagna leaf on top, pour bechamel sauce over it, sprinkle with cheese. Put in the oven for forty minutes. That's it, our food is ready.