Lasagna classic.

  Lasagna is pasta that looks like a rectangular sheet. In traditional Italian cuisine this pasta cooked like a casserole, where the sheets are placed between the various sauces. The most popular is the lasagna with meat sauce bolognese and milk sauce bechamel.

What you need to cook Lasagna for 5-6 person:
1. Pack of Lasagna (usually 20 sheets)
2. Minced mix meat - 400 gr;
3. Onion  - 1 p
4. Garlic 3 cloves
5. Quantity tomato sauce  - 150 gr
6. Butter 100 gr
7. Plain flour 30 gr
8. Milk 400 ml
9. Grated cheese or thin strips 150 gr
10 Olive oil 1 tbs
Salt, peper, basil


1. First in olive oil, fry the onion, garlic and minced meat (I have  equal proportions of beef, pork and veal).





 2.  Taste your tomato sauce, may be you don't need any salt, peper and basil. Bring up to the boil, then simmer for 20 mins until the ragu looks rich and is well coated in sauce.






3. Start to cook  sauce Bechamel. Melt the butter in a pan, salt and pepper. Then add flour and little fry, after it becomes tan colored put milk, bring to a boil, stirring constantly/



 

4.  On the bottom of ovenproof serving dish (30 x 20cm) pour little white sauce, then put first lasagna sheets, on it put one time more Bechamel, over it meat, and repeat this procedure several times.

Attention! Some kind of Lasagna sheets you need to biol before assemble. See instruction on the pack!

Remember! Top layer must be white.

6.Finish with grated cheese or thin strips. Heat oven to 180C/fan 160C/gas 4.

7. Bake for 20-25 mins until the top is bubbling and lightly browned.