Lasanha natalina com ragù saboroso e molho béchamel cremoso

Ingredientes

• 1 white onion, finely diced
• 4 garlic cloves, minced
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 2 teaspoons dried sage
• 2 teaspoons paprika
• 1/2 teaspoon ground black pepper
• 180 g lardons or sliced smokey bacon
• 400 g sausages or ground pork
• 1 tablespoon all purpose flour
• 500 ml chicken stock
• 50 g salted butter
• 60 g all purpose flour
• 800 ml milk
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 50 g grated cheddar cheese
• 15 lasagna sheets (approximately 3 sheets per layer, adjust as needed)
• 150 g grated mozzarella
• 20 g grated parmesan

Modo de preparo

1. 1

   Prepare the Ragu: In a large pan, sauté the finely diced onion, minced garlic, carrot, and celery over medium heat until softened. Add the lardons or smoky bacon and cook until they start to crisp. Stir in the sausages or ground pork, breaking it up as it cooks until browned. Sprinkle the flour over the mixture and cook for another minute to remove the raw flour taste. Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add dried sage, paprika, and ground black pepper. Simmer gently until the sauce thickens and flavors meld, about 20-25 minutes. Adjust seasoning to taste and set aside.

2. 2

   Make the Béchamel Sauce: In a separate saucepan, melt the salted butter over medium heat. Once melted, whisk in the flour to form a roux and cook for 2-3 minutes to remove the raw flour taste, without browning it. Gradually whisk in the milk, continuing to stir to avoid lumps. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon. Season with ground black pepper and nutmeg. Remove from heat and stir in the grated cheddar cheese until melted and smooth.

3. 3

   Assemble the Lasagna: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the ragu to prevent sticking. Arrange 3 lasagna sheets evenly on top of the ragu. Spoon a portion of the ragu over the sheets, followed by a layer of béchamel sauce. Repeat the layering process (lasagna sheets, ragu, béchamel) two more times until you have 3 layers, finishing with a layer of béchamel sauce on top. Sprinkle the grated mozzarella and parmesan evenly over the final béchamel layer.

4. 4

   Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown on top. Let the lasagna rest for 10-15 minutes before serving to set the layers for easier slicing.