When gourmets try to describe this freshly cooked pasta with bechamel sauce and baked parmesan crust, every time a new ode to Italian culinary art is born ...
Cuisine: Mediterranean cuisine (Italian, Greek)
Taste of meat spicy-spicy
Cooking method: knead the dough + cut + fry + stew + bake
Main household appliances: stove
Basic kitchen utensils: board + knife, frying pan, thick-walled baking dish
Main products: flour, eggs, meat, tomatoes, bechamel sauce
Cooking time: 1 hour 30 minutes +
Difficulty level: medium
Type of dish: main course
Ingredients
For test:
Durum wheat flour - 500 g
Eggs - 5 pcs.
Olive oil - 1-2 tsp
Salt - â…“ tsp (pinch)
For filling:
Minced meat (beef) - 300/500 g
Butter - 50 g
Olive oil - 2 tbsp.
Celery (stalks) - 100 g
Carrots - 1-2 pcs.
Onions - 1-2 pcs.
Garlic - 1 pc. (5-7 cloves)
Salt - to taste
Pepper - to taste
Tomato paste / tomatoes - 150 g
Grated parmesan cheese - 150-200 g
Bechamel sauce - 250 ml
Cooking Method
1. Get ready the dough:
- Break eggs with olive oil and salt
- Pour the flour into a slide on the board, make a recess and pour the resulting mixture into it
- Knead the dough and leave for thirty minutes.
- roll out evenly rested dough, cut into squares 10x10 cm
- transfer the squares to a board sprinkled with flour and let dry
- boil the dough plates in salted water
2. Prepare the filling:
- finely chop vegetables: celery, carrots, onions and garlic
- Heat a mixture of olive oil and butter in a frying pan
- fry vegetables, add minced meat and cook, kneading lumps with a wooden spoon
- salt, pepper
- add peeled tomatoes or tomato paste and simmer for thirty minutes.
3. Cook the lasagna:
- pour a thin layer of bechamel sauce into a baking dish
- lay out sheets of boiled dough, covering each with filling and pouring bechamel sauce (dough squares should fit snugly against each other, without gaps)
- brush the top layer with butter, sprinkle with parmesan
- bake in the oven at 180 degrees for about thirty minutes.
