Lasagna
Lasagna - Lasagna
Ingredients
- Ingredients
- 250 grams Lasagne noodle
- 400 grams Ground meat
- 1 onion (finely chopped)
- 1 garlic clove
- 1 Tbsp clarified butter
- 125 milliliters dry white wine
- salt
- peppers (from the mill)
- 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
- 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.
For meat sauce crumble minced meat and fry in a pan with butter. Add prepared vegetables and bay leaf and fry for a few minutes. Pour wine into pan, stir in canned tomatoes, including juice, and cook over high heat until all liquid evaporates. Remove bay leaf and season with salt and pepper.
For white sauce melt butter in a saucepan. Stir flour into butter and whisk in the milk. Season with salt, pepper and nutmeg and let simmer over low heat, stirring occasionally, for 15 minutes. Stir in 1 tablespoon Parmesan.
Grease a baking dish. Line dish with a lasagna noodle, add some meat sauce and white sauce, then layer with another noodle. Continue to layer ingredients until all are used and top with a noodle and white sauce. Sprinkle lasagna with remaining cheese and bake in preheated oven (200°C) (approximately 400°F) until lightly browned, about 35 minutes.
