Lasagna with Veal and Béchamel Sauce
Main Dishes • European
Description
Lasagna with Veal and Béchamel Sauce
Ingredients
- Veal 25 oz
- Semi-Smoked Sausage 5 oz
- Ready-made dry lasagna sheets 20 oz
- Cheese Spread 20 oz
- Onion 2 pieces
- Red Grape Juice 5 fl oz
- Carrot 1 piece
- Tomatoes 2 pieces
- Milk 40 fl oz
- Butter 5 oz
- Nutmeg to taste
- Celery stalk 1 piece
- Wheat Flour 6 tablespoons
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Chop the bacon into small pieces and sauté in a pan. Add finely chopped garlic and fry until fragrant.
Step 2
Add finely chopped onion and sauté until translucent. Then add grated carrot and finely chopped celery (remove any tough fibers from the celery if necessary). Sauté everything for a bit.
Step 3
Grind the veal into minced meat. Peel the tomatoes. Mix the minced meat with the above mixture and add the crushed tomato. Add wine, salt, pepper, and cook until ready (15–20 minutes).
Step 4
Soak the lasagna sheets in warm water for 5 minutes or boil them if specified on the package. If serving the lasagna in 2–3 hours, the sheets can be placed in the baking dish raw. Store the assembled lasagna in the refrigerator until baking.
Step 5
Layer the lasagna sheets, then the minced meat, followed by the béchamel sauce, and then grated cheese. Repeat the layers similarly. The last layers should be lasagna sheets topped only with sauce and grated cheese.
Step 6
Bake until golden brown. Serve hot.
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