HOMEMADE LASAGNA (with Béchamel Sauce)

This dish is a true delight for young and old, and when well prepared at home, is delicious. 

Lasagna is an ancient Roman dish claimed until our days by the cities of Bologna and Naples, whose recipes, show significant differences, starting with the use of béchamel and ricotta. 

In ancient times, the Romans used the term "laganon" and "laganum" indicating a thin sheet made from a dough of wheat flour, cooked in the oven or directly on fire. 

RECIPE : 

Ingredients :

• 1 package of pre-cooked lasagne plates 500g
• 350g Minced Beef
• 100g Chopped bacon
• 200g Fresh sliced mushrooms
• 2 Medium ripe tomatoes
• 1 Medium onion
• 5 Garlic cloves
• 125g Grated Cheese Mozzarella
• 2 Eggs
• 4 Tablespoons olive oil
• Basil, chives, oregano as desired
• 1 Bay leaf 
• Salt, black pepper, cayenne pepper as desired

           Béchamel sauce :

• 800 ml. Milk
• 400 ml Water
• 5 Tablespoons cornstarch
• 3 Tablespoons butter
• Salt, pepper and nutmeg as desired

Method :   

Place the eggs in water an let them cook. In a mincer put the onion, garlic cloves, basil, oregano and chives and mince them. 
Once the eggs are cooked, remove from water, peel and cut them with a knife into small cubes. 
In a large pan, pour in the olive oil, the minced mixture, bay leaf and allow to simmer. Mince the tomatoes and join to the stew, cooking it for a few minutes. 
Join the minced meat, bacon, washed mushrooms and season it with salt, pepper and cayenne pepper as desired. When the meat is cooked, join the egg carefully. 

Béchamel sauce: 

In a wide pan or saucepan, let the butter melt. Turn off the stove and add the flour, stirring well with a fork. Then pour the cold milk and water and mix well to unite the ingredients. Season with salt, pepper and nutmeg, always stirring until sauce is thickened on low heat. 
As soon as the sauce is thick and forming bubbles, remove from heat.

In a Baking  glass pyrex, make a layer of pasta plates, pour a little sauce and then the meat. Repeat the same process all over, ending with a layer of pasta, béchamel sauce and topping with mozzarella cheese. Let it gratin in the oven for 30 to 40 minutes. 
Serve with a lettuce salad.


Enjoy your food!