Meat Lasagna
Ingredients
- For the lasagna
- 400 grams Lasagne noodle (pre-cooked)
- 200 grams Ground beef
- 50 grams Bacon (finely chopped; smoked)
- 100 grams Calf's liver (finely chopped)
- 1 carrot
- 2 Celery
- 2 tsps dried oregano
- 300 milliliters Veal stock
- 2 Tbsps Tomato paste
- butter
- For the bechamel
- 500 milliliters milk
- 2 Tbsps butter
- 2 Tbsps Pastry flour
Preparation steps
Peel carrot and chop finely. Rinse celery and chop finely.
Heat 2 tablespoons of butter in a casserole and saute bacon and prepared vegetables. Add ground beef and saute, stirring, until crumbly. Add tomato paste, oregano and broth. Season with salt and pepper. Cover and simmer for about 20 minutes.
For the béchamel: melt butter in a pan and dust with flour and cook briefly, stirring. Add milk gradually, stirring constantly, and bring to a boil. Simmer for 1 minute, remove from heat and season with salt and pepper.
Add veal liver to ground beef. Season with salt and pepper, simmer for 2 minutes and remove from heat.
Butter baking dish. Layer pasta and meat filling alternatively, drizzling each meat layer with 2 tablespoons of bechamel sauce.
Last layer should be lasagna noodles, topped with remaining bechamel.
Bake in preheated oven at 200°C (approximately 400°F) for 30 minutes. Sprinkle with Parmesan and serve immediately.
