Bolognese sauce is made with 1/2 kg minced beef (See Spaghetti Bolognese)
9 lasagne leaves
Shredded Parmesan cheese
For the Béchamel:
3 – 4 tbsp butter
1 1/2 tbsp flour
400 – 500 ml fresh or UHT milk
salt to taste
DIRECTIONS
(1) Prepare the Bolognese sauce with 1/2 kg minced beef
See Spaghetti Bolognese
When the sauce is cooked, divide it into 3 in separate bowls: a small amount like 2 tablespoons for the base, and the balance into 2 equal amounts for the two layers.
(2) Boil the lasagne leaves
While the sauce is cooking, pre-boil lasagne leaves according to instructions on the package.
For sauce made with 1/2 kg of minced beef, the rectangular casserole fits in 2 layers of sauce mix and 3 layers of leaves. Boil 9 leaves of lasagne.
Drain and lay them flat on a plate so they don’t stick to each other.
(2) Preheat the oven to 180 degrees Centigrade
(3) Prepare the Béchamel
To make Béchamel using TM7: https://cookidoo.international/recipes/recipe/en/r67755
- Heat the butter in a pan over a medium heat and when melted, add the flour. Stir for approximately 5 minutes on slow heat. DON’T LET IT TURN BROWN OR BURN.
- Add a little milk and stir. Keep adding the milk and stirring until a smooth consistency is achieved. You may need 400 ml TO 500 ml of UHT milk. Add some salt and remove from heat.
- Cover when done cooking so that the Béchamel doesn’t go hard.
Laying the Lasagne:
- Base Layer: Grease the casserole dish and start with a thin layer of sauce on the bottom to prevent sticking.
- First Pasta Layer: Lay down 3 pasta sheets side by side to cover the bottom. Do not overlap them too much.
- First Sauce Layer: Add the first layer of meat sauce, followed by an uneven layer of white béchamel sauce and a sprinkling of cheese.
- Second Layer: Add the second layer of meat sauce, followed by another uneven layer of white béchamel sauce and a sprinkling of cheese.
- Top Layer: Finish with a final sheet of pasta, a generous amount of the Béchamel sauce and sprinkle with shredded Parmesan or Mozzarella.
Bake in the oven for 30 – 40 minutes until the cheese has turned golden brown.
TIP:
Place the casserole dish in the middle of the oven UNDER an empty oven tray so that the cheese doesn’t turn brown too fast or burn.
TO MAKE THE ENTIRE RECIPE WITH TM7:
https://cookidoo.international/recipes/recipe/en/r918508