Pork and Beef Lasagna
Ingredients
- For the lasagna
- 400 grams Lasagne noodle (pre-cooked)
- 200 grams Ground beef
- 100 grams ground pork
- 50 grams Pancetta (finely chopped)
- 1 onion
- 2 garlic cloves
- 2 carrots
- 2 Celery
- 2 tsps dried oregano
- 300 milliliters Veal stock
- 2 Tbsps Tomato paste
- olive oil
- For the bechamel
- 500 milliliters milk
- 40 grams butter
- 40 grams Pastry flour
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the lasagna: Peel and chop the onion and garlic. Peel the carrot and chop. Rinse the celery and chop finely.
In a pan heat 2 tablespoons of oil and sauté the pancetta, onion, garlic, carrot, and celery over low heat. Add the ground pork and beef and brown. Add the tomato paste, oregano, and the veal stock. Season with salt and pepper. Cover and simmer for 20-30 minutes on low heat.
For the béchamel: Melt the butter. Add the flour and stir until lightly colored. Add the milk, stirring gradually and bring to a boil. Boil for approximately 1 minutes while stirring. Remove from heat and season with salt, pepper, and nutmeg.
To assemble: Grease a deep baking pan with a little butter. Line the bottom of the pan with the precooked noodles. Top with a layer of the tomato sauce. Spoon 2-3 tablespoons of béchamel on top of the tomato sauce and sprinkle with Parmesan. Continue to layer the noodles with the tomato sauce, béchamel, and cheese. The last layer should be the cheese. Bake in a hot oven for 30 minutes until golden brown. Serve immediately and garnish with the grated parmesan.
