Classic homemade lasagna with meat

Classic homemade lasagna with meat

Minced meat — 600 g
Bolognese sauce — 600 g
Butter — 60 g
Wheat Flour — 2.5 tablespoons
Olive oil — 2 tablespoons
Milk — 750 ml
Ready dry lasagna sheets — 10 pieces
Hard cheese — 500 g


1) Put the butter and 2 spoons of vegetable oil in a saucepan, melt. Gradually add flour and stir so that no lumps remain.
2) When all the flour is mixed, pour in all the milk. Reduce heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream.
3) In a pan, heat the olive oil. Add minced meat (better pork + veal).
4) Fry minced meat until half ready. Pour bolognese sauce into it, salt and pepper to taste.
5) Heat the oven to 180 degrees. Grease the form with butter. At the bottom pour a little bechamel sauce, just a little, just to cover the bottom.
6) Lay out the layers (not boiled). Put the minced meat on the layers (no regrets!), Grated cheese on the minced meat. On cheese — bechamel sauce.
7) You need to lay out the sauce as much as you need, in your opinion, so that the lasagna is juicy. Put dry lasagna sheets on top of the sauce. Repeat the procedure.
8) Spread the last layer of sheets with bechamel sauce and cover it with cheese on top. Let stand for 7-10 minutes. Put in the oven. Oven 30 minutes.

Classic homemade lasagna with meat
Classic homemade lasagna with meat

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