🍳 Instructions
1. Bolognese Sauce:
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In a deep pan, sauté the onion and garlic.
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Add the ground meat and break it up well until it becomes fine crumbles.
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Add the carrot, tomatoes, and spices.
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Let it simmer for 20–25 minutes, until the sauce thickens and the flavors blend.
2. Béchamel Sauce:
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In a small saucepan, melt the butter and stir in the flour. Cook for 1 minute.
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Gradually pour in the milk in a thin stream, stirring constantly with a whisk.
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Add nutmeg, salt, pepper, and cheese if using.
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Cook until smooth and slightly thickened.
3. Assembly:
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In a greased baking dish, spread a little béchamel sauce at the bottom.
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Layer: sheets → Bolognese → béchamel → sheets → Bolognese → béchamel → sheets → béchamel → grated cheese.
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If the sheets are dry, add a bit more sauce so they cook through properly.
4. Baking:
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Cover with foil and bake at 190°C (375°F) for 25 minutes.
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Remove the foil and bake for another 15–20 minutes until golden and irresistible.
5. Let it Rest:
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Wait 10–15 minutes before cutting, so it sets and looks picture-perfect.
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