Lasagne with veal and béchamel sauce
10 servings
120 minutes
Lasagna with veal and béchamel sauce is a true embodiment of comfort and sophistication in one dish. This Italian masterpiece, beloved worldwide, dates back to medieval European cuisine when layered dishes began to gain popularity. Tender veal mince enriched with the aromas of bacon, garlic, and vegetables is soaked in a rich wine sauce, creating a harmony of flavors. Béchamel gives the dish a creamy texture, making each layer of lasagna perfectly juicy. The baked cheese adds an appetizing crust, turning each serving into a true delight. Lasagna is perfect for cozy family dinners or festive gatherings, delighting with its rich structure and intense flavor.
1
Chop the bacon into small pieces and heat in a pan. Add minced garlic and sauté until fragrant.
- Smoked bacon: 200 g
- Garlic: 3 cloves
2
Add finely chopped onion and sauté until translucent. Then add grated carrot and finely chopped celery (remove tough fibers from celery if needed). Sauté everything a little.
- Onion: 2 pieces
- Carrot: 1 piece
- Celery stalk: 1 piece
3
Grind the veal into minced meat. Peel the tomato. Mix the minced meat with the mentioned mixture and add the crushed tomato. Add wine, season with salt and pepper, and fry until cooked (15-20 minutes).
- Veal: 700 kg
- Tomatoes: 2 pieces
- Dry red wine: 150 g
- Nutmeg: to taste
4
Soak the lasagna sheets in warm water for 5 minutes or boil them if specified on the package. If serving the lasagna in 2-3 hours, you can layer the sheets raw in the baking dish. Store the assembled lasagna in the refrigerator until baking begins.
- No-boil lasagne sheets: 500 g
5
Lay down a layer of lasagna sheets, then meat, then béchamel sauce, and then grated cheese. Repeat the layers similarly. The last layers should be lasagna sheets covered only with sauce and grated cheese.
- No-boil lasagne sheets: 500 g
- Veal: 700 kg
- Cheese: 500 g
6
Bake until golden brown. Serve hot.
- Cheese: 500 g
