Sunday, November 8, 2020

Classic Lasagna with Béchamel Recipe


 Classic Lasagna with Béchamel Recipe



This Classic Lasagna with Béchamel is filled with flavor! Layer lasagna noodles, beef stock and thick spaghetti sauce , thick bechamel sauce , then top with cheese. Perfect for the entire family!


INGREDIENTS

For Bolognese Doubts:

2 large onions

2 tablespoons of vegetable oil

2 lb hamburger

5 cloves of garlic

3 cubes of beef stock

3/4 cup wine

2 cans of mashed / chopped tomatoes

1 tablespoon sugar

1 tablespoon Worcester sauce

2 tablespoons dried oregano

1 tablespoon dry Italian

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup of water

For Béchamel (white sauce):

6 tablespoons of butter

3/4 cup AP flour

pinch of mustard powder

6 cups of milk

salt and pepper

For the lasagna:

10 ounce dry lasagna sheets

1/2 cup grated cheddar

1/2 cup grated mozzarella cheese

1/2 cup grated parmesan

finely chopped parsley / basil


INSTRUCTIONS

Bolognese doubts:

1.Peel and finely chop the onions.

2.Heat vegetable oil during a large, heavy skillet.

3.Add the onions and cook 5 minutes until soft but not colored.

4.Add hamburger and use a spatula to interrupt it up.

5.Turn up the warmth , let the meat cook and start to brown.

6.Crush the garlic and mash over the meat broth.

7.Add wine and cook for a couple of minutes.

8.Add the mashed tomatoes, sugar, Worcester sauce , dried oregano, Italian seasoning mixture, salt, pepper and water.


Burning up.

1.Add the lid and cook over low heat for two hours, then remove the lid and cook for an additional half-hour until the sauce is soft and thickened.

2.When unsure have 2 hours, make Béchamel:

3.Melt the butter during a medium skillet over medium-low heat.

4.Add flour and mustard powder and stir continuously for one minute.

5.Add 1/2 cup of milk to the flour mixture and stir until combined.

6.Add another 1/2 cup of milk and stir until it doesn't crumble.

7.Continue to add milk little by little until everything is combined.

8.Turn up the warmth and cook for six to eight minutes, stirring regularly, until thickened.

9.Season with salt and pepper.


To assemble:

1.Preheat oven to 350 ° F

2.Place a skinny layer of stew on rock bottom of a 13 x 9 x 3 inch baking sheet.

3.Add a layer of lasagna sheets.

4.Spread the stew on the lasagna sheet then add a touch over a cup of béchamel.

5.Repeat the layer two more times.

6.On the fourth layer of the lasagna sheet, pour within the remaining béchamel. (This are going to be a thick layer, but that is what you would like . See note 4)

7.Sprinkle with three cheeses and bake for half-hour until golden brown.

8.Leave the lasganas for 10 minutes before garnishing with the parsley and serving.