Cheesy lasagna: how to make it perfect at home!

Name: Cheesy lasagna: how to make it perfect at home!
Uploaded: 2020-01-31T14:59:48Z
Duration: PT208.800S
Channel: Food Inspiration

published on 31 January, 2020 at 15:59

Is there anything better then lasagna loaded with cheese? We don't think so.

INGREDIENTS

• 750g chopped meat (pork and veal)

• 6 lasagna plates

• 350g homemade tomato sauce

• 200ml white wine (1 cup)

• 1 onion

• 200g chopped cheese

• 100g grated gratin cheese

• salt, pepper,

• olive oil

For bechamel:

• 400ml milk

• 25g butter

• 25g ordinary wheat flour

•salt, pepper

•nutmeg

METHOD

1. Prepare the filling. Put a little olive oil in a saucepan over the fire and add the chopped meat with salt and pepper to taste. Add chopped onions when the meat is already browned. Continue stirring and after 4 - 5 minutes, when the onion begins to cook, add white wine. When alcohol is reduced, add tomato sauce. Stir well.

2. Cook the pasta.

3. Cook the bechamel. Melt the butter in a frying pan over a fire and add a spoonful of flour. Fry the flour a little and add hot milk, stirring occasionally. Add the tip of black pepper, another nutmeg and a little salt. Wait until it boils again, and you already have cooked bechamel.

4. Put a few tablespoons of bechamel on the base of the tray. Add the first layer of plates. Put a layer of cheese on top and a layer of well-spread meat on top. Continue with a different layer of pasta, other cheese and other meat. Finish the lasagna with a layer of pasta and add bechamel and grated cheese.

5. Insert the lasagna covered with aluminum foil. Bake for 30 minutes at 220°C (425°F). Remove the foil. Bake for 10 minutes.

----------------------------------------------------------------------------------

About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.

Subscribe to Cookist: http://cooki.st/LaxZR

Enjoy with us: http://cooki.st/U93B4

For any content use please feel free to contact
licensing@ciaopeople.com