Lasagna with turkey bolognese sauce and parmesan béchamel
PREPARATION 15 minutes
COOKING 20 minutes
SERVING 6
1 package (500 g) SEMOLINA LASAGNA #121 pasta, cooked al dente
BECHAMEL
- 60 ml (1/4 cup) butter
- 60 ml (1/4 cup) flour
- 500 ml (2 cups) milk
- 125 ml (1/2 cup) grated parmesan cheese
INGREDIENTS
- 1.5 L (6 cups) turkey bolognese sauce (see recipe below)
- 1 container of ricotta
- 1 ball of mozzarella, broken into pieces
PREPARATION
- For the béchamel, melt the butter in a saucepan. Add the flour and cook for 1 minute. Moisten with milk. Bring to a boil, stirring with a whisk until thick and smooth. Remove from heat and add the cheese. Mix until everything is melted. Cover and set aside.
- On a work surface, place a baking dish.
- Add sauce to the bottom, then pasta, followed by sauce, béchamel and ricotta.
- Repeat 2 more layers and finish with a little béchamel, mozzarella and parmesan.
- Bake for 20-30 minutes or until nicely browned.
- Serve immediately.
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