Lasagne with fine bechamel

1. Ragout

onion 1 pc

Fry finely cutted onion in oil.

2. 

minced pork meat 1.1 lb (500 g) • ground black pepper 0.5 tsp • salt 1 tsp

Add minced meat to the onion, sear the meat so that it is sealed. Salt and season the meat.

3. 

tomato paste 2.1 cup (500 ml) • garlic 1 pc • oregano 0.25 tsp • basil dried 0.5 tsp

Add tomato puree and simmer for about 15-20 minutes. Add oregano, basil and crushed clove of garlic.

4. Bechamel

semi skimmed milk 1,5% 1.3 cup (300 ml) • unsalted butter 0.75 oz (20 g) • nutmeg • all-purpose flour / plain flour 1.5 oz (40 g) • salt 0.25 tsp • cream (fat 10-12%) ¾ cup (200 ml)

Melt the butter on a low heat, grate a piece of nutmeg and add salt. Add the flour and, while stirring, add the cream mixed with the milk little by little. Stir the whole time until you get a smooth cream.

5. Layer

pasta - Lasagna 10.5 oz (300 g)

Divide ragout, bechamel and lasagne into 4 parts. Place slices of lasagne on the bottom of the baking dish (the amount of ingredients for this step shows the amount of lasagne for the whole baking) ..

6. 

Pour a portion of the ragout on the lasagne.

7. 

Put a portion of bechamel evenly on the ragout.

8. 

Repeat this step three more times.

9. 

semi-hard cheese 5.25 oz (150 g)

When the 4 times pasta - meat mixture - bechamel is layered , sprinkle with grated cheese and bake for about 40 minutes at 340°F (170°C).