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Homemade lasagna with Bolognese and béchamel
Classic lasagna with a Bolognese sauce made from half beef, half sausage meat, a silky béchamel, grated cheese and aromatic herbs. Ideal for a comforting family meal.
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Cost Breakdown
Critical Success Points
- • Brown the meat without over‑moistening it
- • Reduce the red wine completely to avoid acidity
- • Achieve a smooth béchamel without lumps
- • Use raw lasagna sheets and do not pre‑cook them
- • Final bake until a well‑gratinated crust forms
Safety Warnings
- • Watch out for hot oil splatters when sautéing the meat.
- • Handle the hot oven – use kitchen gloves.
- • Boiling milk can cause burns – stir the béchamel constantly.
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