Lasagne "Bolognese"

[Lasagne dough]

Lasagne "Bolognese"

Category: Meat dishes

Ingredients
Lasagne dough
Yolks	4 things.
Wheat flour	450 g
Water	130 g
Salt	pinch
Olive oil	2 tbsp. l.
Bechamel sauce
Butter	100 g
Wheat flour	2 tbsp. l.
Milk	250 g
Nutmeg	pinch
Salt	taste
Filling
Minced pork	250 g
Ground beef	250 g
Small bulbs	6 pcs.
Garlic	4 cloves
Medium carrots	2 pcs.
Tomato paste	1 tbsp. l.
Medium tomatoes	4 things.
Salt, ground black pepper, oregano, marjoram (dried)
Olive oil	2 tbsp. l.
"Sherry"	100 g
Cheese	150 g

Cooking method

• Kneading in HP on the "pelmeni" mode
• She boiled the lasagna sheets in salted water for 2 minutes, put them on a dish with a slotted spoon so that the excess moisture would be glass.
• Sauce: I dissolved 50 grams of butter in a saucepan, when the butter began to boil, I added flour and mixed with a veil so that there were no lumps, poured hot milk into the resulting butter-flour mass, boiled until thickened (3-4 minutes), seasoned with salt, nutmeg nuts and the remaining butter. I rubbed the cheese on a coarse grater.
• Filling: Made in MV, it is more convenient there onions and carrots, chopped very finely, sautéed in olive oil, added tomato paste and sautéed for another 2-3 minutes. Then I added minced meat, crushed garlic and tomatoes, previously scalded with boiling water, dipped in cold water, freed from the skin and seeds and cut into cubes, salted and pepper, added herbs, though dried. All this mass in the "Baking" mode without a valve was fried for 20 minutes, then poured in wine and left until the end of the program. Excess moisture evaporated, the filling turned out to be very tasty
• ASSEMBLY:
• Dough sheet, Bechamel sauce, meat filling, grated cheese. I had 4 sheets of dough. The last layer is only Sauce and cheese.

Time for preparing:

45 minutes

Cooking program:

Into an oven preheated to 250 degrees

Note

After yesterday's experiments with homemade noodles the remaining dough was skipped onto the lasagna sheets, so today's lunch was pretty predictable

In the photo there are already leftovers ...

I made the lasagna using your recipe. Low bow. Did it for the first time in my life. Delicious. : nyam: Very much.

Just one question, look at the photo - my sauce turned out to be thick, - should it be or should it be less often?

The sauce is a little thick, but this does not mean that it is bad or made incorrectly! Bechamel sauce is versatile and has many uses, depending on what its density varies, as you already understood, it depends on the flour-butter-milk (or cream) ratio. There are recipes in which the Bechamel sauce is put inside zraz, then it should be just thick-thick. For lasagna it can be made thinner, in general, this is a matter of taste. I like it thick, then it itself is deliciously baked, forming a layer !!!
Bon Appetit!!!

And if there is no HP, then in what sequence should you knead the dough? Should the water be cold or not?

Great lasagna according to your recipe! Thank you so much

Good health !!