Lasagna
Ingredients
- Ingredients
- 12 Lasagne noodle
- 400 grams Ground meat
- 1 onion (finely chopped)
- 1 garlic clove
- 1 Tbsp clarified butter
- 125 milliliters dry white wine
- salt
- freshly ground peppers
- 2 carrots (peeled, very finely diced)
- ½ Fennel bulb (cleaned, very finely diced)
- 1 sm jar peeled Tomatoes
- 1 bay leaf
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Parmesan (freshly grated)
Preparation steps
Cook lasagna noodles in plenty of boiling salted water until al dente, remove and drain.
Brown the ground meat in butter until crumbly. Add the vegetables and bay leaf and cook for a few minutes. Pour in the wine. Stir in the canned tomatoes including the juice. Simmer on high heat to evaporate the liquid. Remove the bay leaf and season with salt and pepper.
Melt the butter in a saucepan. Stir in the flour and let cook. Stir 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 of Parmesan.
Line a greased baking dish with a layer of noodles and top with some sauce. Spread on the white sauce and top with noodles. Continue layering all ingredients alternately and top with a final layer of noodles and some white sauce. Sprinkle with the remaining cheese and bake in a preheated oven (200°C (approximately 400°F)) for about 35 minutes until the lasagna is golden brown.