Lasagne
From Tim - Brot mit Ei's video Watch the original
This lasagna features a spicy Bolognese sauce, creamy béchamel, and a crispy cheese topping, making it a beloved dish. The recipe emphasizes the importance of layering and using quality ingredients for the perfect lasagna.
- Cook 20 min
- Total 20 min
Ingredients
- 1 Karotte
- 1 Fenchel
- 1 Staudensellerie
- 1 Zwiebel
- 1 Knoblauch
- Olivenöl
- Hackfleisch
- Salsiccia
- Tomatenmark
- Brühe
- Tomaten
- Lorbeer
- italienische Kräuter
- Butter
- Mehl
- Milch
- Muskat
- Parmesan
- Mozzarella
Instructions
- Prepare the soffritto: Finely chop the carrot, fennel, celery, onion, and garlic.
- Cook the meat: In a heavy pot over medium heat, add olive oil and the minced meat. Brown it well.
- Add sausage: Remove the casing from the Salsiccia and add the meat to the pot, cooking until golden brown.
- Add vegetables: Once the meat is browned, add the chopped vegetables and sauté until they become translucent.
- Tomatize the mixture: Stir in tomato paste and cook for 2-3 minutes.
- Add liquids: Pour in broth and tomatoes, add bay leaves and herbs, cover, and let simmer for 2 hours.
- Make the béchamel: In a pot over low heat, melt butter, add flour to create a roux, then gradually stir in milk until thickened.
- Season the béchamel: Add salt, pepper, nutmeg, and grated cheese to the béchamel.
- Prepare the pasta: Boil lasagna sheets in salted water for 2-3 minutes.
- Layer the lasagna: In a buttered baking dish, layer béchamel, pasta, Bolognese, and repeat until six layers are formed.
- Top with cheese: Finish with a thinner layer of béchamel and a mix of mozzarella and parmesan on top.
- Bake: Bake in a preheated oven at 180°C for 20 minutes.
- Cool and serve: Let the lasagna cool slightly before slicing.
Converted from YouTube · Tim - Brot mit Ei ·
