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  • 1 horas 30 minutos
  • PreperationtimeTiempo de preparación45 minutos
  • ServingsNúmero de porciones10
recipe image LASAGNA


  • 12 pcs. lasagna sheets
For the bechamel:
  • 3 tbsp. by Primavera®
  • 3 tbsp. Of flour
  • 2 cups of milk
  • 2 pinches of ground black pepper
  • 1 pinch of nutmeg
For the Bolognese:
  • 2 tbsp. by Primavera®
  • 1 cup of ground beef
  • 1 cup of ground pork
  • 1/2 cup of red wine
  • 1 tbsp. Margarina Primavera®
  • 1/4 pc. filleted onion
  • 2 pcs. garlic clove filleted
  • 12 pcs. filleted tomato
  • 1 sprig of rosemary
  • 15 pcs. basil leaf
  • 1 1/2 cups mozzarella cheese


      For the bechamel:
      1. In a small saucepan over medium heat heat the Primavera®, add the flour and stir evenly until a lightly golden blonde paste is formed.
      2. Add the milk little by little, stirring with a balloon whisk avoiding lumps from forming.
      3. Add the black pepper and nutmeg, stir until thickened and set aside.
      For the Bolognese:
      1. In a skillet over medium heat, heat the Primavera®, add the ground beef and when its juice evaporates, add the red wine. Cook until it evaporates. Reservation.
      2. In a hot saucepan, add the Margarine Primavera® and sauté the onion, garlic and tomato for 15 minutes. Blend and strain.
      3. Heat over medium heat until thickened and combine with cooked meat.
      To assemble the lasagna:
      1. Grease a refractory with Primavera®. Top with a layer of pasta, a layer of bechamel sauce, and a bolognese sauce. Repeat until the ingredients are gone.
      2. Finish with the cheese on the surface, bake at 180ºC for 35 minutes and let it rest for 15 minutes before serving.