LASAGNA

Step 1: PREHEAT THE OVEN Preheat the oven to 180 degrees Celsius. Melt 80-100 g of butter in a pan for the béchamel sauce base. Optionally, brown the flour in a dry pan first for added flavor.

Step 2: PREPARE THE ROUX Create a roux by combining flour and butter. Gradually pour 0.8-1 liter of cold milk, stirring continuously with the LCD Digital Kitchen Scale to avoid lumps. Whisk the mixture on medium heat until it thickens to the consistency of liquid sour cream. Add a pinch of salt and ¼ tsp ground nutmeg, then set aside.

Step 3: RED WINE-INFUSED BOLOGNESE SAUCE WITH A TWIST

Dice onions (use the 12 In 1 Manual Vegetable Chopper). Sauté them in 3 tbsp olive oil until softened. Additionally, use the Garlic Press Crusher Mincer Chopper Peeler Squeeze Cutter Stainless Steel Ginger for the garlic.

Slice 2 celery stalks (use the 12 In 1 Manual Vegetable Chopper), add them to the pan, and cook for an additional 2-3 minutes. Add 800-900 g of ground meat, breaking it into small pieces. Pour in 100 ml of red dry wine (use the Automatic Electric Bottle Red Wine Opener) and simmer for 5 minutes. Add 1 cup of tomato juice and simmer for an additional 5-10 minutes. Season with salt and pepper.

Step 4: ASSEMBLE THE LASAGNA

Grease a baking dish with 20 g of butter. Place a small amount of béchamel sauce on the bottom. Arrange 15-16 lasagna sheets over the sauce. Evenly spread a third of the Bolognese sauce on the sheets. Add béchamel sauce (using the Baking Batter Dispenser) and sprinkle with grated hard cheese. Repeat layering lasagna sheets, Bolognese sauce, béchamel sauce, and cheese 2-3 times. Finish with a layer of lasagna sheets, top with béchamel sauce, and sprinkle with 70 g of grated Parmesan.

Step 5: BAKE AND SERVE

Bake in the preheated oven at 180 degrees Celsius for 40-50 minutes until golden brown. Let it rest for 15 minutes, then slice and serve with fresh basil leaves and freshly ground black pepper.

Enjoy your delicious homemade lasagna with a rich red wine-infused Bolognese sauce!