Description
I found the easiest way to make lasagna. It’s even softer and I love it!
Ingredients
- FOR THE BOLOGNESE SAUCE:
- 1 Tablespoon Vegetable Oil
- 3 Large Onions, Diced
- 5 cloves Garlic, Diced
- 2 Large Carrots, Diced
- 500 grams Minced Pork
- ½ teaspoons Thyme
- 700 milliliters Tomato Paste
- 200 milliliters Water
- Salt And Pepper
- FOR THE CREPES:
- 4 Eggs
- 1 pinch Salt
- 500 milliliters Milk
- 200 grams Flour
- FOR THE BÉCHAMEL SAUCE:
- 50 grams Butter
- 250 grams Flour
- 700 milliliters Milk
- ½ teaspoons Nutmeg
- FOR THE LASAGNA:
- 300 grams Mozzarella, Grated
Preparation
Start the bolognese sauce by heating up a large saucepan with oil. Sauté onion and garlic for 2 minutes, and then add carrots, pork, and thyme. Let it cook for a few minutes, stirring constantly. Add tomato paste and water. Let it simmer for about 1 hour until meat is cooked. Season with salt and pepper.
In the meantime, make the crepes. Whisk eggs, salt, milk, and gradually add flour.
Heat a pancake pan. Grease it with few drops of vegetable oil, and then wipe it with a paper towel. Pour a ladleful of crepe mixture and cook for about 3 minutes. Flip crepe to cook the other side.
Start the bechamel sauce by melting butter. Add flour and gradually pour in milk, cup by cup, stirring well after each addition. Add nutmeg and cook the sauce until it thickens, stirring constantly.
To assemble the lasagna, prepare a deep baking dish. Ladle in some bolognese sauce, and start to build the layers: a crepe layer, followed by a bolognese sauce layer, then bechamel sauce and grated mozzarella . Repeat the layers. Finish the lasagna with a crepe layer and then top with grated mozzarella.
Bake at 150ºC (300ºF) for 15 minutes.
