5
Average: 5 (2 votes)
(2 votes)
Lasagne
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
For the meat sauce
1 ½ kilograms
1
size Onion
3
600 grams
mixed Ground meat (beef and pork)
250 milliliters
2 tablespoons
2 teaspoons
½ teaspoon
freshly ground Pepper
Nutmeg (freshly grated)
1 handful
Basil leaf (finely chopped)
For the béchamel
4 tablespoons
4 tablespoons
1 liter
6 tablespoons
freshly grated Parmesan
freshly ground Pepper
freshly grated Nutmeg
To build the lasagna
Butter (for greasing)
500 grams
Lasagne noodle (pre-cooked, from the pack)
150 grams
freshly grated Parmesan

Preparation steps

1.

Preheat the oven to 180°C (approximately 350ºF).

For the meat sauce, rinse the tomatoes, blanch in boiling water, peel and cut into small pieces. Peel and finely chop the onion and garlic. Heat some oil in a saucepan and fry the mince until crumbly. Add the onion and garlic to the pan and fry.

Deglaze with red wine. Allow to evaporate and then stir in the tomato paste. Cover and simmer for 2 minutes. Season with salt, sugar and chili powder. Add the tomato.

Cover and simmer for about 30 minutes over low heat. Season well with pepper and nutmeg. Add the basil and stir well. Set aside, covered.

2.

For the béchamel, melt the butter in a pot. Dust with the flour and sweat. While stirring, gradually pour in the milk and boil. Cook for approximately 1 minute and then remove from the heat. Stir in the Parmesan and season with salt, pepper and nutmeg.

3.

To build the lasagna, grease a baking dish with butter and cover with lasagna sheets. Spread the meat sauce over the top and drizzle with béchamel sauce. Repeat with the rest of the lasagna sheets and sauce, ensuring the béchamel sauce is the last layer. Shower with Parmesan and bake for about 30 minutes, until golden brown.

4.

Cut into pieces and serve immediately.