Meat lasagna with béchamel and bolognese with eggplant
12 servings
50 minutes
Meat lasagna with béchamel and Bolognese sauce with eggplant is a refined dish of Italian cuisine that combines the creaminess of béchamel and the richness of meat Bolognese sauce. Lasagna, one of the oldest pastas in Italy, is known for its layers soaked in the aromas of sauce and spices. The addition of eggplant gives the dish softness and a slight sweetness. The taste of lasagna is a harmony of creamy texture, juicy meat, and baked Parmesan cheese forming a golden crust. This dish is perfect for a cozy family dinner or a festive feast. Lasagna can be served with a glass of red wine, fresh herbs, or a light vegetable salad to highlight its rich flavor and elegance. It brings warmth and pleasure to everyone who tries it.
1
Preparing béchamel sauce: in a small saucepan, melt butter over low heat, add salt, sugar, and flour - cook until lumps form. Gradually pour in cream, stirring constantly, until the sauce thickens to the consistency of liquid sour cream. Add more salt if needed.
- Butter: 30 g
- Salt: 1 teaspoon
- Sugar: pinch
- Wheat flour: 1 tablespoon
- Cream 10%: 800 ml
2
Preparing Bolognese with eggplant: fry the minced meat (I have turkey) in a pan, add finely chopped garlic, diced tomatoes, and eggplants (eggplants should be soaked in boiling water for 5 minutes beforehand to avoid bitterness). At the end of frying, add chopped dill.
- Ground meat: 700 g
- Garlic: 6 cloves
- Tomatoes: 6 pieces
- Eggplants: 2 pieces
- Dill: 1 bunch
3
Layer lasagna sheets on a baking tray, spread with béchamel sauce, then add a layer of Bolognese and spread it with béchamel, followed by a layer of lasagna sheets, and repeat the steps described above. The top layer should be lasagna sheets spread with béchamel and sprinkled with grated cheese.
- Ready-made dry lasagne sheets: 12 pieces
- Cream 10%: 800 ml
- Ground meat: 700 g
- Parmesan cheese: 150 g
4
Bake for 50 minutes at 180 degrees