Ingredients:
1 pack of Lasagna Santa Amália
unlimited cheese
White sauce
1 liter of milk
3 tablespoons of butter
3 tablespoons wheat flour
Nutmeg and black pepper to taste (preferably freshly ground)
Bolognese sauce
300g minced meat of your choice
150g de bacon
½ cup carrots (diced)
½ cup diced celery (chopped)
½ cup chopped onion (diced)
1 can of peeled tomato
½ cup dry white wine
1 glass of whole milk, olive oil or butter to taste for sautéing
Sal
Nutmeg and black pepper to taste (preferably freshly ground)
Preparation mode:
White sauce
Melt the butter and add the wheat flour, stirring constantly, until it forms a thicker cream. Add the milk and mix well until it boils. Lower the heat and let it cook for 10 minutes (stir occasionally). After 10 minutes, season with salt, black pepper and freshly ground nutmeg.
Bolognese sauce
In a pan, sauté the bacon cut into cubes in a drizzle of olive oil and let it brown.
Add the diced carrot, celery and onion. Add the ground meat and mix well, add the wine and stir gently until it has completely evaporated.
Add the milk, season with salt, nutmeg and pepper. Let it dry and brown.
Place the tomato, two measures of the can in water and let it cook over low heat until it becomes a thick and full-bodied sauce. Hit the salt and book for lasagna assembly.
Mounting
In a pyrex, start the assembly with a layer of sauce, Santa Amália lasagna pasta, Bolognese sauce, white sauce and a layer of cheese. Continue assembly by interspersing the following layers. Finish with a layer of cheese. Bake for 40 minutes and serve immediately. Decorate with basil leaves.
