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Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion chopped
- 3 small celery stalks chopped
- 3 carrots chopped
- 2 ibs of chopped beef (900 grams)
- 3/4 cups wine red or white (200 ml)
- 25 oz passata di Pomodoro (700 ml)
- 1/2 passata bottle of water to clean off the tomatoes in it
- Small bunch of fresh basil
For Bechamel Sauce- Ingredients:-
- 1 stick butter (112grams)
- Flour
- 4 cups milk (960 ml)
- Salt
- Fresh cracked black pepper
Instructions
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In a 5 to 6 quart saucepan, add your oil and vegetable, and on medium heat let them sauté until soft and onion are golden.
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Now add your chopped beef and keep stirring until nicely browned. Salt to taste. Add your wine and let it evaporate.
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Time to add the passata di Pomodoro.
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Stir and mix well.
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Fill your passata bottle halfway with water and add too.
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Now let it come to a boil and lower flame. Chop in some fresh basil.
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It should cook for about 2 hours.
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Let it cool until ready to assemble the lasagne
instructions
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In a medium saucepan on medium heat melt your butter and add your flour.
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Whisk together to a smooth paste and add your milk.
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Stir until it thickens.
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For assembling your lasagna- Ingredients:-
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1 lb of no-cook ready to bake lasagna sheet pasta
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1 lb of mozzarella sliced thin
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1 cup Parmigiano Reggiano cheese
instructions
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On the bottom of a large lasagna, tray ladles 2 scoops of bolognese sauce and bechamel and spread evenly.
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Layer your lasagna sheets to create your first layer.
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Add bolognese, bechamel, and mozzarella evenly.
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Top with more lasagna sheets.
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Repeat process for 3 layers.
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Top with a thin layer of bolognese and béchamel on the final layer.
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Bake at 350 Fahrenheit (180 Celsius) coveted for 45 minutes.
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Uncover for another 15.
