Lasagna Bolognese ala Tony

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Lasagna was the first dish I made more than 4 years ago. Until then I had not even thought about any interest in cooking. I learned this recipe from my mother-in-law, and over time I added new ingredients.
Lasagna is a classic Italian dish in which pasta noodles and filling are placed on layers. You can find many versions for lasagna filling and this gives you the opportunity to experiment with new ingredients and tastes. What I learned from the numerous preparations is that in any case you should use the Bechamel sauce. In most shops you will find two types of lasagna noodles, one that requires boiling and the other are ready to use.  Although the instructions for the first type of lasagna noodles (that have to be boiled) say that a Bechamel sauce Unknown Object should not be used I recommend it in both cases.
I will share few tricks for the lasagna noodles that should be boiled. Use a small pot with some hot water, put some olive, wait for the water to boil and drop the noodles one by one. After boiling the noodles, prepare one pot with cold water and put them in the pot to stop the cooking process.
Today I will present my version for Lasagna Bolognese.

Ingredients:

Lasagna filling
700 gr. minced meat
2 heads (180gr.) onions
300 g mozzarella
300gr.peeled tomatoes (from a can)
2 carrots
2 eggplants
2 red peppers
2 tsp Basil (10 leaves fresh)
4 cloves garlic
2 tsp savory
3 tsp olive oil

Bechamel sauce

800 ml. fresh milk
80 gr. butter
80 gr. flour
1 onion
2 laurel leaves
3 cloves tips
1/2 tsp nutmeg
salt
white pepper (maybe black)

Preparation of Bechamel:
In a saucepan heat the milk but do not allow it to boil. To add flavor to the milk put the onion wrapped in bay leaves.The leaves are fastened to the onions by stucking clove tips in bay leaves. Let the onion stay in the warm milk for about 5 minutes and place the butter in another saucepan. When the butter is melted add the flour and stir until it becomes golden in color and like a paste. Remove the onion, bay leaves and cloves from the milk. Then add some milk to the flour and butter stirring vigorously. Add the remaining milk and stir in the same way. Leave the sauce over low heat for about 12 minutes and continue stirring. Finally, add salt and nutmeg.


The specified proportions of Bechamel sauce are consistent with this recipe and in case you want to use the sauce for other purposes you may reduce the ingredients proportionately to get the required quantity.

Preparing the filling:
Cut the onions, slice the carrots, cut the eggplant and red pepper into cubes. Put the eggplant in a bowl, salt and leave for 30 minutes. Then drain the juice from the eggplant and it is now ready to use. In a large pan put olive oil and fry the onions until they become transparent. Add the eggplant, carrots and peppers and fry them until they become soft. Add the minced meat and season with savory, salt and pepper.  When the minced meat become clumpy add the tomatoes. Allow mixture to simmer until the liquid has evaporated.

Spread a thin layer of Bechamel sauce on a large baking plate and place the first layer of lasagna noodles so as to cover the bottom.Again sprinkle with Bechamel and put part of the Bolognese filling and cover with lasagna noodles. I recommend you to make 3 layers of filling. The last layer should be covered sliced mozzarella and foil and bake at 200C for about 25 minutes.

Remove the foil and continue to bake for another 25 minutes. After removing the baking plate from the oven let the lasagna cool for 10 minutes before served.

 
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