Ingredients:

  • Lasagna sheets (depends on the cooking tray – 5 rows)
  • 200 grams of yellow cheese

For the Napoletana sauce:

  • 100 grams of mushrooms
  • 1 onion
  • 300-400 grams of ground meat mixture
  • 1 pc. carrot
  • 3-4 cloves of garlic
  • 400 grams of minced tomatoes
  • 1 tablespoon f red pepper, black pepper, salt, a pinch of nutmeg and a pinch of sugar
  • 5-6 sprigs of parsley
  • 1-2 sprigs of savory and basil
  • Roots of parsley and celery
  • Several celery leaves
  • 2 tablespoons of flour
  • 60-80 ml of ​​wine
  • 1 cup of chicken broth
  • 3-4 tablespoons of cooking oil

Additionally:

  • 2-3 teacups of Bechamel sauce

Gently fry the chopped onion, add the sliced roots, carrots and the previously steamed mushrooms and tomatoes. Fry until the liquid evaporates. Add the flour, red pepper and dilute with chicken broth.
Before the sauce fully thickens, add the gently sauted with herbs ground meat, the vegetables leaves, salt and a pinch of sugar. Slightly dilute the sauce with wine and keep on the hot plate for 1 minute. Order a thick layer of lasagna sheets in a tray, cover them with sauce and sprinkle with grated hard cheese. Make 5 layers, starting and ending with lasagna sheets. Cover with rare bechamel sauce at the top, sprinkle with grated cheese again and put it in the oven to bake. Before removing from the oven cover it with remaining cheese.

{} {Tags: bechamel, napoletana, sauce}