Lasagna
Ingredients
- For the meat sauce
- 1 ½ kilograms ripe Tomatoes
- 1 large onion
- 3 garlic cloves
- olive oil
- 600 grams mixed Ground meat (beef and pork)
- 250 milliliters Red wine
- 2 Tbsps Tomato paste
- salt
- 2 tsps sugar
- ½ tsp Chili powder
- freshly ground peppers
- Nutmeg (finely grated)
- 1 handful Basil (finely chopped)
- For the béchamel
- 4 Tbsps butter
- 4 Tbsps Pastry flour
- 1 l milk
- 6 Tbsps (finely grated) Parmesan
- salt
- freshly ground peppers
- (finely grated) Nutmeg
- For the lasagna
- butter (for greasing)
- 500 grams Lasagne noodle (pre-cooked, from the pack)
- 150 grams (freshly grated) Parmesan
Preparation steps
Preheat the oven to 180°C (approximately 350ºF).
For the meat sauce, rinse and blanch the tomatoes. Peel and cut into small pieces. Peel and finely chop the onion and garlic.
Fry the ground meat in some oil until crumbly. Add the onion and garlic. Deglaze with red wine and allow to evaporate. Stir in the tomato paste. Cover and simmer for 2 minutes. Add the sugar, chili powder and tomato and season with salt.
Cover and simmer for about 30 minutes over low heat. Season well with pepper and nutmeg. Stir in the basil and set aside, covered.
For the béchamel, melt the butter in a pot. Dust over the flour and sweat gently. Gradually pour in the milk while stirring continuously. When it boils, remove from the heat and stir in the Parmesan. Season with salt, pepper and nutmeg.
For the lasagna, grease a baking dish with butter and cover with lasagna sheets. Spread the meat sauce over the top. Next, drizzle on a layer of béchamel sauce. Add another layer of lasagna sheets and repeat the process until all ingredients are used up. Use béchamel sauce for the last layer and shower heavily with Parmesan.
Bake for about 30 minutes until golden brown.
Cut into pieces and serve immediately.
