Lasagna with Meat, Bacon, and Vegetables in Béchamel Sauce
Main Dishes • Italian
Description
Lasagna with meat, bacon, and vegetables in béchamel sauce
Ingredients
- Lean Beef 20 oz
- Ready-made dry lasagna sheets 20 oz
- Bacon 5 oz
- Hard Cheese 5 oz
- Carrot 1 piece
- Celery salt 1 stalk
- Onion ½ head
- Milk 25 fl oz
- Red Grape Juice 5 tablespoons
- Passata Tomato Sauce 2 tablespoons
- Olive Oil 2 tablespoons
- Butter 0 oz
- Ground Black Pepper ¼ teaspoon
- Ocean salt 0.7 teaspoons
- Wheat Flour 0 oz
- Nutmeg a pinch
Step-by-Step Guide
Step 1
Prepare the béchamel sauce: In a large skillet, melt 40 g of butter, add the flour, and sauté for a couple of minutes. Pour in 750 ml of hot milk. Stirring, keep the skillet on low heat until the flour is completely dissolved and the mixture is homogeneous, then add the nutmeg.
Step 2
Peel and dice the onion and carrot into small cubes.
Step 3
Chop the celery into small pieces.
Step 4
Preheat the oven to 180°C.
Step 5
Melt the remaining butter in a skillet, add the olive oil, add the chopped vegetables, and sauté them until golden brown.
Step 6
Add the ground beef and lightly sauté it.
Step 7
Pour in the red wine and the tomato paste diluted in a small amount of water, season with salt and pepper, and let it simmer on low heat for about an hour. After about 20 minutes, add 3-4 tablespoons of milk.
Step 8
In another skillet, fry the bacon and mix it with the ground beef when it is ready.
Step 9
In a baking dish, layer the lasagna sheets, meat ragout, béchamel sauce, and grated cheese. Repeat until all ingredients are used, finishing with grated cheese on top. Place in the preheated oven for 20-30 minutes.
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