For the minced meat bolognese:
Ground beef – 500-600 gr
Onions – 1 pc.
Carrots – 1-2 pcs.
Celery stalks – 1-2 pcs.
Garlic – 2-3 cloves
Dry red wine – 200 g
Hard cheese (Parmesan) – 200 gr
Tomato paste – 2-3 tbsp.
Vegetable oil – 30-50 gr
For béchamel sauce:
Milk – 600-700 gr
Butter – 50 g
Flour – 1-2 tbsp.
Black pepper, salt.
Peel the onion, wash and finely chop it. Put the onions in a deep frying pan with heated oil. While the onions fry until golden brown, peel and grate carrots (one large or two medium sized), put them to fry with onions. Carrots can not be grated, but cut into small cubes. One or two shoots of celery finely chopped and put it to fry with the rest of the vegetables. You can do without celery, but the classic recipe for bolognese sauce involves a combination of onions, carrots and celery.
In a pan with the vegetables, place ground beef, you can use a mixture of beef and pork. Fry the stuffing for the lasagna together with the onion, carrots, celery, add finely chopped garlic. When the stuffing is fried, pour a glass of dry red wine into the pan. On a high heat, the alcohol from the wine will evaporate quickly, after which you can lower the heat, put in the pan 2-3 tablespoons of tomato paste, add a little water, salt, pepper, mix well, put the lid on the pan and continue to stew the meat with vegetables for half an hour.
For the béchamel sauce, melt 50g of butter in a saucepan or ladle, add a spoon or two of flour, stir well and pour the boiling milk into the mixture. Add a pinch of salt, nutmeg and black pepper. The béchamel sauce for the meat lasagne should thicken.
You can make your own lasagna leaf dough at home, but it’s much easier to buy ready-made lasagna leaves. They are sold among other pasta products and come in two kinds: those that will need to be boiled beforehand, and those that do not need to be boiled. The latter option is the most convenient, such sheets of lasagna are fully cooked in the sauce when baked in the oven. To cook lasagna, you can use a deep tray, or you can use disposable trays or a baking dish made of aluminum foil, it is very convenient. It is better to take a small size 20×15 or 22×16 cm, such trays are perfect for standard lasagne sheets, you can see it in the photo.
Grease the mold for baking homemade lasagna with butter. Put 3-4 tablespoons of béchamel sauce on the bottom, place a sheet of lasagna in the sauce, place the minced meat and vegetables on it, sprinkle with grated cheese and spread two three spoons of béchamel sauce on top. The white sauce should completely cover the sheets of homemade lasagna, then they will cook perfectly. Repeat layering 4-5 times.
If you want more minced meat in your lasagna, put more bolognese sauce between layers. Sprinkle the top layer with a double portion of cheese. It’s best to use the original Parmesan, but you can also use any other kind of hard cheese. After all the layers are placed in the baking dish, press the walls of the tray to the lasagna itself, so that it stews completely in the sauce, and put the dish in a preheated to 200C oven for 20-30 minutes.
After the lasagna is baked, remove the dish from the oven and let it cool for 10-15 minutes. Now you can cut the lasagna and put it on a plate. You can add grated parmesan cheese to the dish.