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