The preparation of lasagna is a seemingly easy culinary task. But the truth is that even one little mistake can ruin the entire recipe. Therefore, to make the perfect lasagna, you need to strictly follow the rules for its preparation.
For the stuffing you will need 24.5 oz veal mince, 12.5 oz pork mince, 1 2/3 cups red wine, 28 oz fresh tomatoes (or canned), 4 tablespoons olive oil, 4 bunches of celery, 2 carrots, 1 medium onion head, 2 garlic cloves, 1 bunch of rosemary, 4/5 cup beef broth, salt and black pepper to taste.
Preparation of homemade lasagna:
Begin by preparing the stuffing. Heat up the olive oil on low heat. Fry the celery, carrots and onions in it for about 15 min. Once they soften and turn golden, add the pressed garlic and the rosemary. Saute for another 2 min, then add the veal and pork mince to the mixture. Cook until the liquid from the meat is fully absorbed.
Pour in 1 2/3 cups of wine to the stuffing. Stir well and cook for another 45 min. Once the wine evaporates, add the tomatoes and broth. Leave the container on medium heat on the stove until some of the liquid evaporates. Season with salt and black pepper to taste.
Once the stuffing is ready, it's time to prepare the sauce. Pour the milk into a large container with a nonstick coating. Add the bay leaves, onions and nutmeg and put it on the stove. Let it come to a boil. In the meantime, melt the butter in a separate container. Add the flour while stirring nonstop. Stir for another 2 min, then gradually add the milk. Stir once more until you get a homogeneous mixture.
Once everything is ready, we can begin the actual lasagna preparation. Blanch the ready-made lasagna sheets in salted boiling water for several minutes, best done according to the directions on the package.
Put several tablespoons of the bechamel sauce in the tray. Arrange a lasagna sheet on top. Sprinkle them with mozzarella, parmesan and black pepper, then place a layer of stuffing. Repeat this process until you're out of products. Put pieces of butter on top. Bake the lasagna in a preheated 356°F (180°C) oven for about 30 min. You will know when it's fully ready once it attains a golden and appetizing crust.