Baked Italian Lasagne
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 10 Lasagne noodle (sheets)
- Sugo
- 2 Rabbit fillets
- 1 cup Minced Beef
- ⅔ cup Chicken liver
- 1 Tbsp dried Porcini mushroom (ceps)
- 1 tsp tomato puree
- 2 shallots
- 1 clove garlic cloves
- ⅔ cup Celeriac
- 1 carrot
- 2 Tomatoes
- 2 Tbsps olive oil
- 1 dash Red wine
- ⅔ cup Meat stock
- salt
- freshly ground peppers
- ground cinnamon
Preparation steps
1.
For the sugo, soak the dried porcini in warm water (according to the package instructions). Peel and finely dice the shallots, garlic, carrot and celeriac. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice. Wash, dry and roughly chop the rabbit and chicken liver. Heat the oil and sweat the shallots, garlic, carrot and celeriac until the shallots are translucent. Add the rabbit, mince and chicken liver and brown on all sides, then add the tomato puree and deglaze with red wine. Add the tomatoes and stock, cover and cook gently for about 1 hour, stirring occasionally. Drain and roughly chop the porcini and add to the sugo with a little of the soaking water after about 45 minutes. Then season with salt and pepper and add cinnamon to taste. Set aside.
2.
For the bechamel sauce, heat the butter in a pan until it foams, stir in the flour and then the milk. Simmer gently for about 15 minutes, stirring from time to time. Season with salt and add nutmeg to taste.
3.
To assemble, put a little of the sugo in the base of a lasagne dish, add a layer of lasagne, then more sugo and a layer of bechamel sauce. Sprinkle with cheese and continue layering the ingredients into the dish in this way until they are all used up. Finish with bechamel sauce and cheese, dot with butter and bake in a preheated oven (180°C) for about 40 minutes, until golden brown.
