Directions
- 1Place a frying pan on the stove and add oil.
- 2Add 500g of chopped onion.
- 3Add 7.5g of salt.
- 4Add 50g of chopped celery root.
- 5Mix everything together.
- 6Cook for 10 minutes.
- 7Add 700g of minced meat.
- 8Mix and cook for 15 minutes.
- 9Add 300ml of tomato passata.
- 10Mix and cook for 10 more minutes.
- 11Turn off the heat.
- 12In a pot, heat 1 liter of milk until lukewarm.
- 13In another pot, melt 40g of butter.
- 14Add 40g of all-purpose flour and mix for half a minute.
- 15Pour the lukewarm milk into the flour mixture.
- 16Add 7.5g of salt, white pepper and nutmeg.
- 17Mix well and cook for 2 minutes after boiling.
- 18Let the béchamel cool down for 10 minutes.
- 19Start layering the lasagna: lasagna sheet, béchamel, meat, cheese, repeat.
- 20Cover with aluminum foil and bake in the oven for 50 minutes at 392°F (200°C).
- 21Add more cheese on top and bake for another 15 minutes without the foil.
Ingredients
- 0 oil
- 500 g onion
- 7.5 g salt
- 50 g celery root
- 700 g minced meat
- 300 ml tomatoes passata
- 1 liter milk
- 40 g butter
- 40 g all-purpose flour
- 600 g cheese
- 500 g lasagna sheets
- 0 white pepper
- 0 nutmeg
Equipment
frying panbowlwooden spoongratertwo potsbaking panaluminum foilknifespatula
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner