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1
Prepare to make the ragu sauce.
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2
Chop the onion and saute with oil in a pot.
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3
Then, add the ground beef and cook until well done.
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4
Continue cooking until most of the liquid has evaporated.
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5
Add red wine to taste.
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6
If the surface looks dry while simmering, add a little water.
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7
Add the tomato puree and simmer for about an hour and a half.
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8
Last, dissolve the soup stock cube in the sauce and continue simmering until evenly blended.
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9
Then, let the sauce sit overnight.
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10
Don't let the ragu sauce get watery.
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11
(If you do, the lasagna will become sticky.)
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12
On the second day, boil some water to parboil the lasagna.
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13
Put the salt in the water at about the same time you boil the pasta.
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14
Like in the picture, when the water begins to boil, use the oven pan to parboil the pasta.
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15
Don't put the pasta in the pot, put it in the oven pan and pour the boiling water on top.
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16
Let sit for 3-4 minutes, then drain well.
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17
Begin heating the oven to 200F Celsius.
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18
While the pasta is being prepared, make the Bechamel sauce.
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19
It's like white sauce.
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20
In a separate pot, melt some butter.
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21
Be careful not to let it burn.
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22
Add all the flour.
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23
Mix well at low heat, adjusting the temperature as needed.
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24
Switch to using a whisk, add the milk, and mix well.
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25
Keep stirring so that lumps do not form.
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26
This is an important step!
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27
Continue stirring over low heat.
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28
It will gradually thicken.
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29
Keep stirring until the sauce has thoroughly thickened.
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30
Be careful not to let it burn.
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31
Last, add 1/2 teaspoon of salt and the nutmeg to season.
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32
Please adjust the amount of salt to taste.
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33
Let's put together the lasagna.
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34
Put a small amount of the ragu sauce in the bottom of the pan.
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35
Put some butter (not listed in the ingredients) as well.
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36
Use a spoon to spread it out.
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37
Then, add a layer of lasagna noodles without leaving any gaps.
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38
It should look like this.
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39
Next, add a layer of Bechamel sauce.
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40
Don't make it too thick.
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41
Spread this out evenly with a knife, also without leaving any gaps.
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42
Then, add a layer of ragu sauce.
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43
Use a knife to spread it out.
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44
Now, use your hands to tear the sliced cheese into pieces and add them in a layer on top of the sauce.
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45
One level of cheese should use about 1/2~2 slices of cheese.
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46
Please adjust according to your taste.
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47
Next, sprinkle on some powdered cheese.
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48
This completes the first level.
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49
Next, make another level of lasagna using the same pattern.
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50
It will rise when baking, so leave some empty space in the top part of the pan as in the picture.
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51
Put Bechamel sauce, ragu sauce, sliced cheese, and powdered cheese on the very top layer to finish.
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52
Bake in an oven at 200F Celsius for 15-20 minutes to finish.
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53
If you have a small oven, the top layer may burn.
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54
In this case, cover it with aluminum foil.
