Lasagne with Meat Sauce
Ingredients
- Ingredients
- 18 Lasagne noodle
- 400 grams ground pork
- 1 onion (finely chopped)
- 1 garlic clove
- 1 Tbsp vegetable oil
- 150 milliliters Red wine
- 2 small carrots (peeled and finely diced)
- ½ Fennel bulb (trimmed and finely diced)
- 4 Tomatoes (blanched, skinned, seeded and diced)
- 1 Tbsp Tomato paste
- 1 Tbsp parsley (finely chopped)
- 1 bay leaf
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Parmesan (freshly grated)
Preparation steps
Cook the lasagna noodles in plenty of boiling salted water until al dente, remove and drain.
Fry the ground meat in butter until crumbly. Add the vegetables and bay leaf and cook for a few minutes, then stir in the tomato paste. Pour in the wine, stir and allow all liquid to evaporate over high heat. Remove the bay leaf, stir in the parsley and season with salt and pepper.
Melt the butter in a saucepan, stir in the flour, cook briefly, then stir in the milk with a whisk. Season with salt, pepper and nutmeg and simmer over low heat, stirring occasionally for about 10 minutes. Stir in 1 tablespoon of Parmesan.
Line a buttered baking dish with a layer of pasta and some of the sauce, then spread some béchamel on top. Continue to make layers in this manner, ending with noodles and some béchamel. Sprinkle with remaining cheese and bake in a preheated convection oven at 180°C (approximately 350°F) for about 35-40 minutes, until the lasagna is lightly browned. Slice and serve on warmed plates.
