FRIJE

Instructions

• 1.   Slice the onions.
  Crush the garlic clove.
  Finely chop the carrot and celery.
• 2.   Sauté the garlic clove and onions in a little olive oil.
• 3.   Add the chopped carrot and celery stalk.
• 4.   Add the meat and sauté everything.
• 5.   After a few minutes, add the red wine and let it cook until it evaporates.
• 6.   Add the tomato puree, water, and herbs.
• 7.   Season with salt and pepper, and let it simmer over low heat for 45 minutes.
• 8.   Béchamel preparation:
  Melt 100 grams of butter.
• 9.   Then, off the heat, add the flour all at once.
• 10.   Put it back on the heat and whisk until you obtain a smooth mixture.
• 11.   Gradually add the milk.
• 12.   Stir until the mixture thickens.
• 13.   Then, season with nutmeg, salt, and pepper.
  Let it cook for about 5 minutes over very low heat, stirring, then set aside.
• 14.   Preheat the oven to 200°C (thermostat 6, 7).
• 15.   Grease the lasagna dish.
  Spread a thin layer of béchamel, then:
• 16.   Some lasagna sheets,
  Then the bolognese sauce,
  Then the béchamel sauce,
  And some parmesan cheese.
  Repeat this several times.
• 17.   On the last layer of lasagna, only add béchamel sauce and cover with grated cheese.
  Then sprinkle a few knobs of butter.
  Make sure the last layer of pasta is well covered with sauce, and add water if necessary to ensure it cooks well.
• 18.   Bake for about 25 minutes.
  Enjoy.

Nutritional information *