This recipe simply must not be missed on the blog. You can even imagine something more Italian than lasagna. Whether you cook them just for yourself or for the whole family, believe that there will never be enough of them. Red wine is needed for the preparation, both for the recipe and for tasting during cooking. 🙂 When I cook lasagna, it’s always such a little ritual. Come try it too.  

Ingredients:

400 g ground beef

200 g boiled tomatoes

1 large carrot

1 large onion

750 ml tomato puree

3 cloves garlic

3 balls of fresh spices

5 balls of colored pepper
2 bay leaves
1 teaspoon marjoram

A handful of fresh basil

Olive oil

200 ml of red dry wine

0.5 l Béchamel

100 g parmesan

Slices of fresh pasta

Butter to clear the mold

Bologna sauce is an inseparable part of the real Italian lasagna, and we’ll start with that. We will first prepare everything so that the cooking itself goes better. We clean the carrots and grate them finely. We peel the onion and cut it finely. Now we can heat olive oil in a pot, add the onion and fry it until they glaze. Then add the carrot and fry it briefly.

Add meat to the casserole and grind it with a wooden spoon so that large pieces do not form. When the meat is fried, pour tomato puree and sliced ​​boiled tomatoes. Next we add wine. We also add garlic at this stage. Salt to taste. Next, season with chopped basil and a teaspoon of dried marjoram. Also add bay leaf, fresh spices and peppercorns to cook. Now we should let the sauce cook for at least 2 hours. I use slow cooking in a slow cooker. Here I let the sauce cook for at least 4 hours. If the mixture is too liquid after cooking, let it boil on a hot plate.

While the sauce is cooking for us, we prepare béchamel, preheat the oven to 180 ° C and wipe the baking dish with butter. I prefer to use fresh slices of pasta, which we put on the bottom of the baking dish, then in layers we gradually apply bolognese sauce, béchamel and dust everything with a little parmesan cheese. We repeat the procedure, ending with bechamel sauce, to which we add a thick layer of parmesan.