D
o you want to sink your teeth into Dolce Vita by quickly making classic Italian fare? Go for this homemade lasagna recipe, filled with love, ground beef, béchamel sauce, and herbs from Provence.
Ingredients: 6 people.
+For the homemade lasagna:
°300 gm minced beef
°1/2 package of lasagna sheets
°1 onion
°1 clove garlic
°800 grams of canned tomato pulp
°100g grated Gruyere
°50gm grated parmesan cheese
°2 sugar blocks
°4 tablespoons. olive oil
°20 grams butter
°1 c. tablespoons of Provence herbs
°salt pepper
+To prepare the bechamel sauce:
°70 g flour
°50 cl of milk
°70 grams butter
Preparation:
1. When the garnish and bechamel are ready, preheat the oven to 180°C (6) time to “assemble” the homemade lasagna. Grease the sides of a gratin dish with melted butter, then place a layer of lasagna slices on the bottom and cover with the béchamel sauce.
2. Add a layer of tomato sauce and garnish with minced meat on top, then sprinkle with grated Gruyere. Repeat the process until all the ingredients are used up, ending with a layer of béchamel you won’t forget to cover with a nice layer of grated Parmesan cheese.
3. Bake the homemade lasagna for 45 minutes while it is allowed to cook and brown, then let it cool for 5 to 10 minutes before serving it in nice rectangular portions.
4. To prepare the bechamel sauce, we first melt the butter in a saucepan, then add the flour away from the heat and mix everything with a whisk. Add milk and whisk vigorously to avoid lumps. Return to low heat and let it thicken for a few minutes, stirring regularly. Salt and pepper and flavor with nutmeg.
5. Then add tomato pulp, sugar and Provence herbs. Salt and pepper, then reduce and simmer for 20 minutes. While the tomato sauce is simmering, brown the meat in a skillet with 2 tbsp. olive oil, 3 to 5 minutes over medium heat. Season with salt and pepper, then mix with tomato sauce and wait until the end of cooking.
6. The priority for lasagna decoration: Peel the onions and garlic cloves, cut them into thin slices, and fry them over low heat in a saucepan with 2 tbsp. olive oil until onions are slightly translucent.
Enjoy !
