Lasagna with Bechamel Sauce
4 servings
50 minutes
Lasagna with béchamel sauce is a true embodiment of European culinary art, combining the tender texture of pasta and the rich flavor of meat sauce. The roots of this dish trace back to Italy, where lasagna is valued for its nutrition and rich taste. The creamy béchamel sauce adds softness, with its subtle nutmeg notes harmonizing with juicy ground beef and aromatic vegetables. Bacon adds a spiciness, while mozzarella creates a stretchy cheese crust. Lasagna is perfect for cozy family dinners and festive gatherings, and its rich flavor makes it a favorite dish among lovers of hearty and exquisite cuisine.
1
Melt half of the butter, add flour, and sauté, stirring, for 20 seconds over medium heat; pour in the milk, reduce the heat, and cook, stirring constantly, until smooth (if the sauce is lumpy, strain it through a sieve), add nutmeg, season with salt and pepper, and mix.
- Butter: 50 g
- Wheat flour: 40 g
- Whole milk (3.2%): 400 ml
- Nutmeg: 0 g
2
Clean and chop the onion, carrot, and celery into small cubes; grind the meat through a meat grinder; grate the cheese on a coarse grater; chop the bacon into small cubes.
- Onion: 30 g
- Carrot: 70 g
- Celery stalk: 40 g
- Beef: 240 g
- Mozzarella cheese: 100 g
- Raw-smoked pork belly (bacon): 80 g
3
Melt the remaining butter in a pan with 2 tablespoons of olive oil and sauté the vegetables over high heat for 2 minutes until golden, add the ground beef and cook for another 2 minutes over medium heat, season with salt and pepper.
- Butter: 50 g
- Olive oil: 40 ml
- Onion: 30 g
- Carrot: 70 g
- Celery stalk: 40 g
- Beef: 240 g
- Nutmeg: 0 g
4
Pour 75 ml of red wine into the pan, add tomato paste, and simmer on low heat for 10 minutes.
- Tomato paste: 15 g
5
In a separate pan, fry the bacon over high heat for 1 minute, turning; add the bacon to the vegetable mince, mix, and fry together for another 3 minutes.
- Raw-smoked pork belly (bacon): 80 g
6
In a fireproof dish, layer 2 tablespoons of sauce, a sheet of lasagna, 1/4 of the minced meat, béchamel sauce, and grated cheese; repeat until all ingredients are used up, finishing with grated cheese on top; bake in a preheated oven at 180 degrees for 25 minutes.
- No-boil lasagne sheets: 68 g
- Beef: 240 g
- Whole milk (3.2%): 400 ml
- Mozzarella cheese: 100 g