Cheesy lasagna: how to make it perfect at home!

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.
 
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