Klasične lazanje (Classic lasagna)

Sastojci: bolonjeze sos, besamel sos, 12 listova lazanja ploča (kuvanih ili svežih), 50–100 g rendanog sira po izboru (parmezan, mocarela sir ili kombinacija).

Priprema:

1. Pripremite bolonjeze sos.

2. Pripremite besamel sos.

3. Zagrej rernu na 180°C (356 F).

4. Na dno posude stavi tanak sloj bešamela.

5. Položi prvi sloj lazanja ploča (4–5 ploča).

6. Preko ploča nanesi trećinu bolonjeze sosa, zatim malo bešamela.

7. Po želji, pospi deo rendanog sira.

8. Ponavljaj slojeve dok ne potrošiš sve sastojke, završavajući slojem bešamela i sira.

 9. Pokrij folijom i peci 25 minuta.

10. Skini foliju i peci još 10 minuta da gornji sloj porumeni.

11. Ostaviti 5 do 10 minuta pre sečenja da se slojevi stabilizuju.

Saveti:

- Možeš dodati malo mlevenog crnog bibera i sušenih začina u bešamel za dodatnu aromu.

- Ako želiš intenzivniji ukus, dodaj 1 kašiku paradajz pirea u mesni sos.

- Povrće u mesni sos možeš iseckati sitnije ili izblendati za finiju teksturu.

Ingredients: bolognese sauce, béchamel sauce, 12 lasagna sheets (cooked or fresh), 50–100 g of grated cheese of your choice (parmesan, mozzarella cheese or a combination).

Preparation:

1. Prepare bolognese sauce.

2. Prepare the béchamel sauce.

3. Preheat the oven to 180°C (356 F).

4. Put a thin layer of bechamel on the bottom of the dish.

5. Lay the first layer of lasagna sheets (4–5 sheets).

6. Spread a third of the bolognese sauce over the sheets, then a little béchamel.

7. If desired, sprinkle some grated cheese.

8. Repeat the layers until you use up all the ingredients, ending with a layer of bechamel and cheese. 

9. Cover with foil and bake for 25 minutes.

10. Remove the foil and bake for another 10 minutes until the top layer is golden brown.

11. Leave for 5 to 10 minutes before cutting to stabilize the layers.

Tips:

- You can add some ground black pepper and dried spices to the béchamel for additional flavor.

- If you want a more intense taste, add 1 tablespoon of tomato puree to the meat sauce.

- You can chop the vegetables in the Bolognese sauce smaller or blend them for a finer texture.