The most delicious LUNCH For the whole family EVERY DAY! You can swallow your tongue like TASTY. I'm not saying that this is the most correct option, but I say with confidence it turns out very tasty, boldly cook, the family remains well-fed and satisfied for sure.
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Recipe:
Lasagne sheets -8 pcs. (150gr)
Cheese "Brest Litovsk" Classic -300g
For the Bolognese sauce:
Carrots -1pc.
Onion -1pc.
Celery -1pc.
Minced meat -500gr.
Tomato paste -2 tbsp (or tomatoes 250-300gr)
Vegetable oil -3-4 tbsp.
Water -500ml.
Salt -1 / 2 tsp.
Black pepper - to taste
Bay leaf -1pc.
For the béchamel sauce:
Milk -900ml.
Butter -50g.
Vegetable oil -2 tbsp.
Flour -50g. (2 tablespoons)
Salt - 1/2 tsp.
Black pepper - to taste
Nutmeg - to taste
COOKING METHOD
First, let's prepare the sauce. Cut into small cubes 1 small carrot, 1 onion and 1 celery stalk. Pour some vegetable oil into the pan. Put onions, fry until translucent, add carrots and celery, fry for another 1-2 minutes.
We add 500 grams of minced meat of any, mine is mixed and we try to break it with a spatula as small as possible. We fry for 5-7 minutes. Now add 2 tablespoons tomato paste, but it is best to add 250 ml tomatoes in its own juice or fresh tomatoes. Add half a tsp. salt, bay leaf, black pepper.
Mix and now pour in 500 ml of water, reduce the fire to the minimum, close the lid and cook until the liquid evaporates. It takes 1-1.5 hours in time, during this time the minced meat turns into the most delicate, making the lasagna even tastier.
We remove from heat, as the liquid practically evaporates. In parallel, we will prepare the béchamel sauce. Heat 900 ml of milk to about 80 degrees, but do not bring it to a boil. We take a saucepan, put 50 grams of butter, pour in 2 tbsp. vegetable oil, as the butter melts, add 50 grams of flour, or 2 tbsp.
Stir with butter and fry for about 1 minute, now gradually add milk, and stir constantly so that there are no lumps. As the mass begins to thicken, add 1/2 tsp salt, black pepper and nutmeg. Boil for about 1-2 minutes and remove from heat.
Now that everyone has prepared 300 grams of cheese, I take the classic cheese. Rub it on a coarse grater and set it aside. Divide the meat sauce into 3 parts. I take the sheets of lasagna ready-made, the sheets do not need to be boiled. We take a baking sheet so that the sheets enter into it.
Put the bechamel sauce on the bottom, then the lasagna sheets, put the meat sauce, then the bechamel, sprinkle with cheese, pour over the sauce, put the lasagna sheets.
And we continue all the same, meat sauce, then milk, then sprinkle with cheese, pour a little sauce and put lasagna sheets.
As a result, you should get 4 layers of lasagna sheets. Fill the top layer with the remaining bechamel sauce and sprinkle generously with grated cheese. Leave it to stand for 5-10 minutes, during this time we will warm up the oven. 10 minutes have passed, we put in a preheated oven and cook at 200 degrees for 30 minutes.
During this time, the sheets will absorb the liquid and become soft, the cheese will melt and begin to brown. We take out from the oven, let stand for 10 minutes and cut into portions.
Juicy, satisfying and plenty of lots of stretching cheese. It's insanely delicious, and of course you can't do without additives.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: