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
- freshly ground peppers
- 2 small carrots (peeled, finely diced)
- ½ Fennel bulb (trimmed, finely diced)
- 4 Tomatoes (blanched, peeled, seeded and diced)
- 1 Tbsp Tomato paste
- 1 Tbsp finely chopped parsley
- 1 bay leaf
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 100 grams freshly grated Parmesan
Preparation steps
Cook lasagna noodles in plenty of boiling salted water until al dente, remove and drain.
Saute the ground meat in melted butter until crumbly, add the vegetables and bay leaf and saute for a few minutes, stir in tomato paste, pour in the wine, stir and cook over high heat until liquid is evaporated. Remove the bay leaf, mix in the parsley and season with salt and pepper.
Melt butter in a saucepan, stir in the flour, leave to cook, stir in the milk with a whisk, season with salt, pepper and nutmeg and let simmer over low heat, stirring occasionally for 15 minutes. Stir in 1 tablespoon Parmesan.
Line a buttered baking dish with a layer of noodles, a little vegetable and meat sauce, then spread some béchamel over the top and top with another layer of noodles. Repeat process ending with noodles spread with bechamel, then sprinkle with remaining cheese and bake in an oven preheated to 200°C (approximately 375°F) about 35 minutes, until the lasagna is lightly browned. Remove from oven and serve.
