\nEasy<\/p>\n
\nApproximately 250<\/p>\n
\n4 people<\/p>\n
\n1 hour 45 minutes<\/p>\n
\n1 hour<\/p>\n
\n2 hours 45 minutes<\/p>\n
Lasagna, a hallmark of Italian cuisine, stands as my all-time favorite dish. This traditional recipe features a homemade Bolognese sauce made from ground beef and tomatoes, layered between fresh pasta sheets and topped with a creamy b\u00e9chamel sauce, generously sprinkled with grated Parmesan cheese for a rich and satisfying finish.<\/p>\n
\nFor 4 servings<\/p>\n
– Ground beef: 500 g
\n– Lasagna sheets: 12 to 15 pieces
\n– Onion: 1 piece
\n– Ready-made b\u00e9chamel sauce: 500 ml
\n– Tomato puree: 500 ml
\n– Water: 1 glass
\n– Olive oil: 3 tablespoons
\n– Butter: 20 g
\n– Grated Parmesan cheese: 50 g
\n– Salt: to taste
\n– Pepper: to taste
\n– Herbes de Provence: to taste<\/p>\n
1. Start by preparing the Bolognese sauce. Heat the olive oil in a medium-sized pot and add the finely chopped onion, cooking until it’s translucent but not browned. Crumble in the ground beef and stir well to ensure it cooks evenly. Pour in the tomato puree and a glass of water. Season with salt, pepper, and Herbes de Provence. Let it simmer on low heat for about 30 minutes, stirring occasionally.<\/p>\n
2. Once the sauce is ready, remove it from the heat and get a square baking dish ready.<\/p>\n
3. Grease the bottom of the dish with butter. Start by laying down a layer of the Bolognese sauce, followed by a layer of b\u00e9chamel sauce, and then place lasagna sheets on top.<\/p>\n
4. Continue layering in this order until the dish is filled, making sure to end with a generous layer of Bolognese sauce and b\u00e9chamel on top.<\/p>\n
5. Generously sprinkle the top with grated Parmesan cheese. Add a final dash of salt and pepper.<\/p>\n
\nPlace the dish in the oven set to 300-350\u00b0F (150-180\u00b0C) and bake for 30 minutes. Check if the lasagna is cooked by inserting a knife in the center of the dish. If it goes in easily, the lasagna is ready to serve. Enjoy your meal!<\/p>\n\n\n