Traditional lasagna

Traditional lasagna

6 pers. 1 hour 30 min

Ingredients:

Butter greased medium sized rectangular baking dish
15 cooked lasagna doughs
300 g of mozzarella cheese
150 g of parmesan cheese

Meat ragu:

2 tablespoons olive oil
100 g of chopped bacon
1 large white onion, chopped
2 cloves of garlic, chopped
1 carrot, diced
½ stalk of celery, diced
Salt and pepper to taste
½ teaspoon of ground oregano
2 bay leaves
500 g of ground or minced meat
4 grated tomatoes
4 tablespoons of Facundo tomato paste

White sauce:

60 g of unsalted butter
5 tablespoons of flour
2 cups of warm whole milk
Salt and pepper to taste
Grated nutmeg

Instructions:

Meat ragu preparation:
Heat the oil in a medium saucepan, brown the bacon, add the vegetables and seasonings. Add the meat, tomato and the Facundo tomato paste. Pour water and cook over low heat for 1 hour. Set aside for assembly.

Preparation of the white sauce:
Melt butter in a medium saucepan, add flour and stir continuously with a whisk for 3 minutes. Add milk and season. Keep stirring until the first bubbles begin to appear. Remove and set aside for assembly.

Lasagna Preparation:
Preheat oven at 180ºC. Place the ragu in the base of the baking pan. Form 3 layers of dough, ragu, white sauce, mozzarella cheese and parmesan. Finish with a layer of dough, white sauce, and parmesan. Cover the lasagna with aluminum foil and bake for 30 minutes. Brown for 5 minutes.
Ready to serve and enjoy with friends or family!