Lasagna
Ingredients
- Ingredients
- 12 Lasagne noodle
- 400 grams Ground meat
- 1 onion (minced)
- 1 garlic clove
- 1 Tbsp clarified butter
- 125 milliliters dry white wine
- salt
- freshly ground peppers
- 2 carrots (peeled, minced)
- ½ Fennel bulb (trimmed, minced)
- 4 Tomatoes (blanched, peeled, seeded and diced)
- 1 Tbsp parsley (minced)
- 1 bay leaf
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Parmesan (freshly grated)
- 2 hardboiled eggs
Preparation steps
Cook lasagna noodles in plenty of boiling salted water until al dente, remove and drain.
Heat butter in a pan. Add meat, vegetables and bay leaf and cook for a few minutes. Deglaze with wine and reduce. Remove bay leaf, add parsley and season with salt and pepper.
Melt butter in another saucepan, stir in flour, whisk in milk, then season with salt, pepper and nutmeg. Cook over low heat, stirring occasionally for 15 minutes. Then stir in 1 tablespoon Parmesan.
Peel and slice eggs.
Line a buttered baking dish with a layer of noodles, a layer of egg, some meat and vegetable sauce, then top with some béchamel. Repeat until all ingredients are used, topping with remaining cheese. Bake in an oven preheated to 200°C (approximately 400°F) for about 35 minutes.
Remove, slice and serve.
