Lasagna

28 mins
Serves 6
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Directions

  1. 1Finely chop the onion, carrots, and celery.
  2. 2In a large pan, sauté the chopped vegetables in olive oil until softened.
  3. 3Add salt to taste and stir well.
  4. 4Add the ground beef and pork, mix, and cook until browned.
  5. 5Deglaze the pan with white wine.
  6. 6Remove garlic. Add the canned tomatoes and simmer until the sauce thickens.
  7. 7Season with salt.
  8. 8Prepare the béchamel sauce by melting the butter, adding flour, then slowly whisking in the milk.
  9. 9Add a pinch of nutmeg and salt to béchamel sauce and whisk until smooth.
  10. 10Layer the lasagna in a baking pan, starting with a layer of meat sauce, followed by lasagna noodles, béchamel sauce, and grated Parmigiano-Reggiano cheese. Repeat the layers.
  11. 11Finish with meat sauce, béchamel sauce and a final layer of grated Parmigiano-Reggiano cheese.
  12. 12Bake until golden brown and bubbly.
  13. 13Serve and garnish with fresh basil leaves.

Ingredients

  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 1 handful basil
  • 500 g beef
  • 500 g ground pork
  • 1 glass white wine
  • 1 can tomatoes
  • 1 pinch salt
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 cups milk
  • 1 pinch nutmeg
  • 1 cup Parmigiano Reggiano
  • 9 placas de lasagna

Equipment

knifecutting boardlarge panwooden spoonsmall saucepanwhiskgraterbaking pan