Serves 1
Directions
- 1Put a pan with broth in the oven.
- 2Add celery, carrots, onions, and garlic to the broth.
- 3Pour some oil and add butter to the broth mixture.
- 4For the béchamel sauce, put flour and butter in a pan, toasting the flour in the butter.
- 5Heat milk in another pan, ensuring it does not boil.
- 6Add the minced meat to the pan for the meat sauce.
- 7Pour wine into the meat sauce.
- 8Season the béchamel sauce with nutmeg.
- 9Add tomato paste to the meat sauce for color and flavor.
- 10Pour the broth into the meat sauce and mix.
- 11Wait for the meat sauce to cook, even all night long if possible.
- 12Start assembling the lasagna by spreading butter on the bottom of a pan.
- 13Pour the béchamel sauce into the meat sauce and mix until creamy and slightly liquid.
- 14Add a layer of meat sauce, then the first lasagna layer.
- 15Add another layer of lasagna and more meat sauce, distributing it evenly.
- 16Sprinkle Parmesan cheese, but not on all layers to avoid making it too salty.
- 17Repeat layers, leaving some angles uncovered for crispiness.
- 18Finish with a Parmesan rain on the last layer.
- 19Put the lasagna in the oven at 200°C for 40 minutes.
Ingredients
- flour
- butter
- milk
- celery
- carrot
- onion
- garlic
- minced beef
- 1 glass wine
- tomato paste
- nutmeg
- fine salt
- coarse salt
- oil
- pepper
- broth
- lasagna sheets
- Parmesan
Equipment
ovenpanglass
Tips
- Toasting the flour in butter is very important for béchamel sauce.
- Do not make the milk boil for the béchamel; it only needs to be warm.
- Be patient when making the meat sauce as it needs to cook for hours.
- Leave some angles of the lasagna uncovered to create crispy edges.
- You can prepare the meat sauce during Christmas Eve to save time on Christmas day.
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