Lasagna

Lasagna - National Italian dish. Its filling can be almost anything, it is often cooked with vegetables, but still classic is a meat option - with Bolognese sauce.

For Prepare we need :

600 g of ground beef
1 small carrot
1 medium onion
3 medium tomatoes
liter of milk
tablespoon flour
50 g of butter
packing sheets for lasagna
300 g of cheese
50 g parmesan

The whole process of cooking lasagna is divided into 3 stages: preparation of Bolognese sauce, bechamel sauce and actually puff of creation.
First of all, prepare the sauce bolognese. To do this, in olive oil fry finely chopped onion until golden brown, then add to it a carrot.
When carrot stew gently, add the meat and mash it with a fork, to avoid lumps.
While the meat is stewed (this we will need about 10 minutes), in a blender, beat the tomatoes. If you do not have a blender, you can knead them with a fork. To do this, it is best to remove their skins. To make it easier to clean the tomatoes, they should quit for 5 seconds in boiling water - then peel the skin is very simple.When the tomatoes are ready, pour them into the meat and simmer all together approximately 15 minutes.First, the sauce will be a very liquid, but gradually the water from the tomatoes lightly boiled out and the meat will get a thick consistency.If the tomatoes are too much, then you can give the sauce under the hood, taking off from the fire - it will absorb more juice.
After adding the tomatoes salt, pepper. Also nice to add oregano - a couple of pinches, and fresh rosemary - 5-10 green leaves.
When the sauce is ready, begin to prepare the béchamel. To do this, melt the butter in a pan and throw it in the flour. Constantly thwarted mixture with a spatula to the flour has absorbed the butter and lightly Gained a golden color.When this happens, pour the milk and stirring constantly (this is important!) Cook over medium heat for 10 minutes. The sauce should thicken, but do not boil.
Now, three cheese and parmesan and lasagna are starting to spread to the form. First, pour the bottom few spoonfuls of béchamel and put lasagne sheets - in overlap to the sauce does not leak.
Many packages write that lists need to pre-boil, but I do not do that - they perfectly absorb the sauce and become completely soft.
Top evenly spread layer Bolognese sauce.
Pour the bechamel and sprinkle with his usual grated cheese.
Repeat all layers, starting with the lasagna sheets in the same order. I have because of the large form to receive 2 coats, but the optimal height will be 3-4.
The latest put a layer of sheets, as they pour bechamel (carefully - it is this layer of dough risks not propechsya) and sprinkle with grated Parmesan cheese.Now put in the oven at 180 degrees for 40 minutes. Cheese on top must acquire appetizing brown color, and sheets of dough should easily pierce through a wooden stick.
Bon Appetite!Have a good day!

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