Italian Lasagna

For the Italian "Lasagna", first you need to prepare the meat sauce "Bolognese". This is a popular sauce used for Italian pasta. There are many variations of this sauce, we chose the classic one that is most frequently encountered. The sauce will contain stewed vegetables with ground meat, in the classic version – it is beef. Be sure to add aromatic spices. Cut the root vegetables into cubes, you can also take celery root, but stems with leaves will work excellently too. Finely chop the celery leaves. You can adjust the wine and tomato puree to your taste. Since the pasta will be stewed for a long time, you may need to add more tomato puree. Choose a herb mix that includes oregano and basil.

Put the root vegetables in a saucepan with vegetable oil. Sauté over medium heat until the onion is transparent.

Add the prepared ground beef to the vegetables.

Sauté the meat with the vegetables for about ten to fifteen minutes.

During this time, salt the vegetables and meat, adding some spicy herbs.

After ten to fifteen minutes, pour wine into the meat mixture. Distribute it well with all the ingredients.

After two to three minutes, add tomato puree to the saucepan.

Mix, add the celery leaves. Cover the saucepan, turn the stove to the lowest heat. Let it simmer for about one and a half to two hours. The Bolognese sauce can be simmered for three hours; the longer it cooks, the tastier and richer it becomes. During the cooking process, the liquid in the sauce evaporates, feel free to add tomato puree.

The classic "Bolognese" sauce is ready.

Now let's prepare the "Béchamel". The sauce cooks in just a few minutes, gather the ingredients according to the list.

Select a pot with a thick bottom and place the butter in it.

At the same time, heat the milk on a neighboring burner until very hot.

Add the flour to the melted butter, mixing thoroughly with a spatula.

In two to three steps, pour the milk into the mixture. Stir thoroughly with a whisk to eliminate lumps.

Add salt, nutmeg, and pepper mix to the creamy mixture.

The Béchamel sauce is ready.

Prepare the ingredients, and let's start assembling the Lasagna.

The pasta sheets must be boiled in advance for one to three minutes. The water should be salted and add no more than one teaspoon of vegetable oil.

Grate the cheese on a large grater. You can add a few mozzarella balls.

Spread a little Béchamel sauce on the bottom of a heatproof dish. Lay the pasta sheets at the bottom of the dish.

On top, add the Bolognese sauce.

Cover with Béchamel sauce using a spatula.

Hard cheese and mozzarella form the top layer.

We cover the cheese again with sheets of pasta, alternating layers of sauce and cheese as in the first version. Repeat everything until the ingredients run out. The final layer is cheese.

Preheat the oven to 180 °C. Bake the lasagna for forty minutes. The fragrant dish is ready.

Let it cool for a few minutes and cut into serving pieces. Serve it at the table.

According to the classic recipe, the Italian lasagna turned out incredibly fragrant, tender, and hearty. It will definitely please your family.

The finished dish can be frozen, and if necessary, reheated in the microwave or oven, and a fragrant dinner is ready in just a few minutes.