In the 14th century, the word ‘lasagna’ also meant only a thin piece of dough, which could or could not be cut, cooked, baked or used in layers. From the 15th century onwards, the term lasagna was used more and more as we know it today: lapping dough that is cooked.
It takes some time to prepare this recipe, but it is definitely worth it. The preparation and ingredients differ per region where it is prepared. As a result of the internationalization, in some places is prepared with two types of sauces, such as ground beef with tomato sauce and white sauce that takes in. Everywhere in the world, the recipe will have differences but this recipe is about the most classic way to prepare lasagna.
Ingredients
- 2 tablespoons of oil
- 30 g of butter
- 1 large onion, carrot and stalk of celery finely chopped
- 500 g ground beef
- 150 g of chicken livers, finely chopped
- 250 ml tomato puree
- 250 ml of red wine
- 2 tablespoons chopped leaf parsley
- 375 g fresh lasagne sheets
- 100 g freshly grated Parmesan cheese
- for the bechamel sauce
- 60 g of butter
- 40 g of flour
- 560 ml of milk
- ½ teaspoon freshly ground nutmeg
Preparations
Heat the oil and butter in a thick-bottomed frying pan. Then fry the onion, carrot, and celery over medium heat until tender. Keep stirring and then raise the heat. Add the minced meat and let it brown nicely. Make lumps fine with a fork. Add the chicken livers and fry them until they change color. Add the tomato puree, wine, and parsley. Bring the whole to taste. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 45 minutes. Then put it away for a while.
For the bechamel sauce, melt the butter in a pan over low heat. Add the flour and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk. Return the pan to the heat and stir constantly until the sauce boils and begins to thicken. Let the sauce simmer for a minute. Add the nutmeg. Season the sauce. Put a piece of plastic wrap over the sauce to prevent skin formation. Put the sauce away.
Cut the lasagne sheets to size for a deep, rectangular refractory bowl. Preheat the oven to 180 ° C.
Grease the refractory bowl. Place a thin layer of meat sauce on the bottom. Put a layer of bechamel sauce on it. When the bechamel has cooled down and become too thick, warm it for a moment to facilitate smearing. Place the lasagne sheets on it. Press them carefully to remove any air. Continue with the layers and finish with the bechamel sauce. Sprinkle some Parmesan cheese over it. At last bake the lasagne in the oven for 35-40 minutes, or until golden brown. Let the lasagne cool down for 15 minutes before cutting it.