Lasagne
1.
Add 100g of flour to an egg and a little salt to form a dough (this is about the weight of an adult, twice × twice for two people, and so on)
2.
Melt the butter in a non-stick pan, then add milk (I added nutmeg powder to the milk) and flour. Stir constantly, add an appropriate amount of salt until it thickens, and nutmeg must be added! Because this sauce tastes very fragrant
3.
Set aside
4.
Then cook the ragu sauce... Melt the right amount of butter, add diced celery, diced radish, and onion to fry until fragrant, add a little salt, black pepper, a small glass of red wine, add the right amount of water and cook for ten minutes (the specific tutorial I sent Italian meat In the sauce noodles)
5.
Set aside (please imagine this is beef beef beef 😂)
6.
The dough will be easily rolled out after about half an hour, cut into two thin slices, the shape should be according to your own baking tray
7.
Layer of ragu sauce underneath
8.
One level
9.
A layer of creamy sauce
10.
Another layer of ragu
11.
One more level, and then repeat the above steps
12.
Sprinkle an appropriate amount of dry cheese on the meat sauce (some people will also put an appropriate amount of mozzarella cheese, depending on personal preference) Preheat the oven at 160 degrees and bake for 25 minutes
13.
Adjusted the color, it looks more like made of beef~~Hahahaha
Tips:
You can control the amount of salt yourself. After all, everyone’s taste is different. The longer the meat sauce is cooked, the better, but I think it’s a waste of time. So how can I make it more convenient? The extra meat sauce can cook pasta.
