Lasagna with White Sauce
Lasagna with White Sauce - Classic Lasagna
Ingredients
- Ingredients
- 12 Lasagne noodle
- 400 grams Ground meat
- 1 onion (finely chopped)
- 1 garlic clove
- 1 Tbsp clarified butter
- 150 milliliters dry white wine
- salt
- peppers (from the mill)
- 2 small carrots (peeled, finely diced)
- ½ Fennel bulb (trimmed, finely diced)
- 4 Tomatoes (scalded, skinned, seeded and diced)
- 1 Tbsp Tomato paste
- 1 Tbsp parsley (finely chopped)
- 1 bay leaf
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters milk
- salt
- peppers (from the mill)
- Nutmeg
- 100 grams Parmesan (freshly grated)
Preparation steps
Cook lasagna noodles in plenty of boiling salted water until al dente, then drain.
Crumble minced meat and fry in a pan in butter. Add prepared vegetables and bay leaf and fry for a few minutes. Stir in tomato paste and pour in wine. Cook on high heat until liquid evaporates. Remove bay leaf and parsley and mix together. Season meat sauce with salt and pepper.
In a saucepan melt butter. Stir in flour and whisk in milk. Season mixture with salt, pepper and nutmeg and simmer over low heat, stirring occasionally, for 15 minutes. Stir in 1 tablespoon Parmesan into white sauce.
Grease a baking dish with butter. Line with a layer of pasta, add some vegetable and meat sauce, then spread some white sauce and add another lasagna noodle. Continue to layer until all ingredients are used and add a top layer of noodles with some white sauce. Sprinkle lasagna with remaining cheese and bake in a preheated oven (200°C) (approximately 375°F) until lightly browned, about 35 minutes.
