Lasagne with Bolognese Sauce

To cook Bolognese lasagna you need two sauces – Bechamel sauce and Balanese sauce. For the Balaniese sauce, finely chop the onion and lightly fry in olive oil, literally until transparent.

Twist the beef in a meat grinder, grate the carrots on a coarse grater, and cut the celery into small cubes. Add carrots, celery to a pan with onions, mix well and simmer for 5-7 minutes. Then add ground beef, canned and chopped tomatoes. Simmer over medium heat until the liquid is almost completely evaporated, the sauce should not be dry and fried, but it should not be watery. When finished, season with salt and pepper and add finely chopped basil.

Now you can start another sauce, Bechamel. Put the butter in a saucepan and put on medium heat. When the butter has melted, add flour and mix well until smooth. It is better to do this with a wooden spoon or spatula.

Without ceasing to interfere with gradually pouring milk, you will need a whisk here. Add spices to the sauce, literally by a pinch, and in the same way, without ceasing to interfere, cook it for another 7-10 minutes, until it becomes thick like custard.

If the sheets for lasagna are purchased, they must first be immersed in hot water and allowed to soften for 2-3 minutes. Cover the bottom of the dish with an even layer of Bechamel sauce (a little), on top of the sauce, put a layer of lasagna sheets, and grease with the sauce again.

Next, put a small amount of Bolognese sauce, the sauces need to be distributed so that they are enough for about 3 layers.

Sprinkle with grated cheese and cover with a layer of dough sheets. Grease the sheets again with Bechamel sauce, lay out a layer of Bolognese sauce, grated cheese, etc. You should get 3 layers, cover the last layer with lasagna sheets, grease with Béchamel sauce, sprinkle with grated cheese and put in the oven.

Bake Bolognese Lasagne at 200°C (390°F) for 30 minutes. After baking, cut into squares and serve.