For lasagna
Lasagna
20 sheets of lasagna
Grated Gruyere cheese
125 g grated PGI Gruyere cheese
For the Bolognese sauce
Minced meat
500 g ground meat
Crushed peeled tomatoes
400 g peeled and crushed tomatoes
Onion
3 onions
Olive oil
8 cl of olive oil
Parsley
Chopped parsley
For the béchamel sauce
For the lasagna
20 sheets of lasagna
For the bolognese sauce
500 g ground meat
3 onions
Chopped parsley
For the béchamel sauce
50 cl of milk
30 g of flour
Pepper
125 g grated Gruyère cheese IGP
400 g peeled and crushed tomatoes
8 cl of olive oil
40 g butter
Salt or fine salt
Nutmeg
Preparation
1
Prepare the lasagna
Pre-cook the lasagna sheets in boiling water for 1 minute, cooking them in pairs.
Drain on paper towels.
2
Prepare the Bolognese sauce
Sauté the chopped onions in oil for 5 minutes
Then add the ground meat and fry for 4 minutes to color it.
Add the tomato pulp, add salt and pepper and simmer for 10 minutes.
3
Prepare the béchamel sauce
Melt the butter in low heat
Add the flour and heat while stirring until the mixture ready
Add cold milk a little at a time, while stirring.
Stir constantly until the sauce thickens.
4
Preparation of the lasagna dish
Preheat oven to 210°C or Th.7.
In each individual dish (or a large collective dish), simply alternate a layer of béchamel sauce, a layer of lasagne, a layer of béchamel sauce, a layer of lasagne, etc.
Finish with the béchamel sauce and top with grated cheese.
5
Place in the oven for about 20 minutes, until the béchamel is golden brown.