Classic White Sauce Lasagna
Classic White Sauce Lasagna - Classic Lasagne with White Sauce
Ingredients
- Ingredients
- 400 grams Lasagne noodle (pre-cooked from the pack)
- For the sauce
- 600 grams mixed Organic ground meat
- 4 fresh Nuremberg grilled sausages
- 250 milliliters Red wine (Nero d'Avola)
- 1 size onion
- 2 garlic cloves
- 2 carrots
- 1 Celery
- 1 bay leaf
- 1 cloves
- 3 Tbsps Tomato paste
- 350 milliliters Beef stock
- 4 Tbsps olive oil
- 1 Tbsp butter
- For the white sauce
- 500 milliliters milk
- 2 Tbsps butter
- 2 Tbsps Pastry flour
Preparation steps
Preheat oven to 200°C (approximately 375°F).
For meat sauce slit grilled sausages with a sharp knife, remove meat and mash with a fork.
Peel onion, carrots and garlic and finely chop. Rinse celery and chop.
Add olive oil to a saucepan and sauté onion, carrots, garlic and celery. Fry sausage meat then fry minced meat portions. Pour in wine and boil down to half. Stir in tomato paste and pour in 150 ml (about 1/2 cup) fond. Season with salt and pepper. Add bay leaf and clove and simmer, covered, over low heat for about 30 minutes. Pour in rest of fond. Remove bay leaf and clove and cook, uncovered, for another 10 minutes. Stir in butter and season with salt and pepper.
For the white sauce, melt butter over low heat. Sprinkle with flour and sauté. While stirring, gradually pour in milk and bring to a boil. Cook for about 1 minute, then remove from heat and season with salt, pepper and nutmeg.
Grease a casserole dish and line with lasagna sheets. Brush each sheet with meat sauce and 2 tablespoons sauce. Repeat until all ingredients are stacked and top with white sauce.
Bake in a hot oven for 30 minutes. Cut into pieces and serve immediately.
