Lasagna
Lasagna - Bolognese and bechamel sauces make this lasagna extra delicious
Ingredients
- Ingredients
- 250 grams Lasagne noodle
- 1 onion (finely chopped)
- 1 large carrot (peeled and finely diced)
- 1 stalk Celery (rinsed and finely diced)
- 50 grams streaky Smoked bacon (cut into small cubes)
- 6 Tbsps butter
- 350 grams Ground beef
- 200 milliliters Beef broth
- 1 can peeled whole Tomatoes (about 400 grams)
- salt (also, freshly ground pepper)
- Nutmeg
- 600 milliliters milk
- 3 Tbsps Pastry flour
- 250 grams Mozzarella
- 80 grams grated Parmesan
Preparation steps
Cook pasta in plenty of boiling salted water until al dente, then drain, rinse and drain again. Place in one layer on a damp kitchen towel.
Sauté the bacon, onion and remaining vegetables in 2 tablespoons butter. Add the ground beef and cook until browned and crumbly. Add the broth and pour the tomatoes along with the juice into the meat, chop the tomatoes in the pan and season with salt and pepper. Pour in 200 ml (approximately 3/4 cup) milk. Cover and cook over very low heat for about 1 1/2 hours. Simmer, stirring occasionally and adding additional liquid if necessary.
For the béchamel, melt remaining butter and stir in the flour. Whisk in the remaining milk and bring to a boil while stirring. Simmer until thickened, 3–5 minutes and season with salt, pepper and nutmeg. If sauce is too thick, stir in some milk.
Dice the mozzarella. Pour a little béchamel in a baking dish. Layer the noodles, meat sauce, bechamel and mozzarella in the dish. Sprinkle some Parmesan in between each layer. Top the baking dish with noodles and béchamel and sprinkle with Parmesan. Bake the lasagna in an oven preheated to 180°C (approximately 350°F) (conventional heat, center) about 40 minutes.
