Lasagne al forno

Ingredientes

• 40 g butter
• 40 g flour
• 500 ml milk
• salt and ground pepper
• 2 pinches of nutmeg
• 0.5 tsp lemon juice
• 2 cans chopped tomatoes
• 150 g celeriac or 1 celeriac stalks
• 1 onion
• 1 medium carrots
• 1 clove garlic
• 500 g minced meat, I use beef
• 2 Tbsp tomato paste
• 75 ml red wine
• Olive Oil
• Spices :
• 1 tsp salt pepper, sugar, oregano
• 250 g Lasagne sheets

Modo de preparo

1. 1

   Cut all vegetables to small cubes- I use a food processor to do it to smuggle my veggies in it

2. 2

   Add a bit of olive oil to your pot and bring the pot to a high heat.

3. 3

   Add half of the minced meat and cook, stirring, until the meat is browned and crumbly. When it is cooked through, place it in a bowl to while you repeat it with the other half of minced meat and add to the other meat.

4. 4

   Place the onions and garlic to fry as well in the pot. Add the chopped celeriac and carrot and sauté them until everything has a nice colour. Add the cooked minced meat to the pot.

5. 5

   Add the tomato paste and stir

6. 6

   After around a minute, add half of the red wine and let it reduce. Wait a bit and add the rest of the wine.

7. 7

   Add the cans of chopped tomatoes. Do not throw them away, but instead add water in one of the cans, then swirl it, and pour the "tomatowater" gently in the other cans one by one to get all tomatoes out.

8. 8

   Add salt and pepper to taste and a pinch of sugar.

9. 9

   Let it simmer for 30 minutes and if you have time, then let it stand for another 2 hours on a very low heat.

10. 10

    At the end of your cooking time, add the Oregano.

11. 11

    Preheat the oven to 200 °C.

12. 12

    Melt the butter in a heavy-bottomed saucepan.

13. 13

    Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown.

14. 14

    Add 1/3 of the milk gradually, continuing to stir as the sauce thickens.

15. 15

    Add another third of the milk and keep stirring. Keep on stirring.

16. 16

    Add the last third of the milk and bring it to a boil.

17. 17

    Season with salt, pepper, lemon juice and nutmeg.

18. 18

    Get an ovenproof casserole dish and cover the base with the Béchamel sauce.

19. 19

    You should need around 4 Tablespoons.

20. 20

    Add a layer of pasta sheets.

21. 21

    Add Bolognese sauce

22. 22

    Add a layer of pasta sheets.

23. 23

    Repeat with the Bolognese sauce, pasta sheets, until the casserole dish is nearly full.

24. 24

    The top layer should be Sauce Bolognese.

25. 25

    Cover the Lasagne evenly with the Béchamel sauce on top and bake it in the oven for about 25- 30 minutes.

26. 26

    If you want to make the quick version, skip the Béchamel and add some sliced Mozzarella

27. 27

    Enjoy with a side salad