Tasty Lasagna Hub #food #howtomakeoreocake #recipe

Do you like lasagna?
Here’s what we’ll need for the Bolognese sauce:
• Ground beef: 1 kg
• Onion: 2 pcs
• Carrot: 1 pc
• Garlic: 4 cloves
• Tomato juice: 300–400 g, or peeled and grated tomatoes: 4 pcs
• Rosemary: 4 sprigs
• Oregano: 1 tsp
• Celery stalks: 2 pcs
• Salt to taste
• Basil: 1 tsp
• Pepper to taste
• Water: 500 g
• Dry white wine: 150 ml

Preparation:
Finely chop the onion and garlic. Dice the carrot and celery. Sauté them. Add the meat and cook for about 15–20 minutes. Add the tomato juice, spices, wine, and water. Simmer on very low heat for 1–1.5 hours. Your Bolognese sauce is ready 👌

For the Béchamel sauce, we’ll need:
• Milk: 1 L
• Butter: 120 g
• Flour: 120 g
• Egg yolks: 2 pcs
• Salt to taste
• Nutmeg: 1/3 tsp
• Black pepper to taste

Preparation:
Melt 120 g of butter (cut into cubes), which must be at room temperature. Add 120 g of flour. Stir continuously on very low heat throughout the entire process. It is essential to use equal amounts of flour and butter. Combine the flour and melted butter until you achieve a paste-like consistency. Gradually add 1 L of warm milk in portions, stirring constantly. When the milk starts to thicken slightly, add 2 egg yolks. The mixture will thicken gradually, reaching the consistency of sour cream. Add salt, black pepper, and nutmeg to taste. Once it starts to boil, turn off the heat after 2 minutes and immediately start assembling the lasagna, as the Béchamel sauce will continue to thicken. If you prefer a thinner sauce, increase the amount of milk.

You’ll also need:
• Lasagna sheets (check the packaging to see if they require pre-cooking)
• Cheese for layering: Sulguni, mozzarella, or any hard cheese, about 250 g

Assembling the lasagna:
Layer the lasagna sheets with the Bolognese and Béchamel sauces, sprinkling cheese between each layer.

Bake the lasagna in the oven at 180°C for 40 minutes ❤️