Foolproof Classic Lasagna
1.
Ingredients table: • Lasagna Sheet (recommended no-cooking type) • Peeled canned tomatoes • Tomato sauce • Carrots • Parsley stems • Onions • Pork minced (50% lean) • Beef minced (70% lean) • Butter • Olive oil • Milk • Parmesan Cheese • Flour • Pitted olives • Salt • Freshly ground black pepper
2.
Put carrots, parsley stalks, and onions into Foodprocessor, pulse and beat 10 times, 2 seconds each time. Or chop finely by hand.
3.
Put olive oil in the pot and stir-fry the chopped vegetables over medium heat until soft but not burnt.
4.
When the vegetables are tender, add the minced meat. As for the center of the pan, stir fry. When the color becomes ripe, stir fry with the vegetables.
5.
Add canned tomatoes and tomato puree, and stir-fry evenly.
6.
Then pour the milk and simmer for a while, season with salt and black pepper.
7.
Make a simple Béchamel sauce in a separate pot. Add butter until frothy. Add a little flour and stir fry until golden brown and fragrant. Pour the milk and boil for a while. Serve.
8.
Spread a layer of vegetable ingredients on the bottom of the baking tray, followed by a layer of Béchamel sauce, a layer of Parmesan Cheese and a layer of wide noodles (two slices of wide noodles can be stacked on the edges, and a little sauce between the wide noodles to prevent adhesion), and another layer Ingredients, a layer of Béchamel sauce, a layer of Parmesan Cheese. Finally, the top layer of vegetables + thick layer of Parmesan Cheese is enough. At this time, the oven can be preheated to 200C degrees.
9.
Wrap the baking tray with tin foil and put it in the middle of the oven and heat it up and down at 200C for 30 minutes, then raise the temperature to 230C and remove the tin foil for 20 minutes (note that the cheese on the surface is slightly caramel-colored).
10.
Serve with pickled olives and enjoy.
