Lasagne al Forno

Classic Italian cuisine

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cut all vegetables to small cubes- I use a food processor to do it to smuggle my veggies in it
2. 2Add a bit of olive oil to your pot and bring the pot to a high heat.
3. 3Add 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. 4Place 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. 5Add the tomato paste and stir
6. 6After around a minute, add half of the red wine and let it reduce. Wait a bit and add the rest of the wine.
7. 7Add 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. 8Add salt and pepper to taste and a pinch of sugar.
9. 9Let it simmer for 30 minutes and if you have time, then let it stand for another 2 hours on a very low heat.
10. 10At the end of your cooking time, add the Oregano.
11. 11Preheat the oven to 200 °C.
12. 12Melt the butter in a heavy-bottomed saucepan.
13. 13Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown.
14. 14Add 1/3 of the milk gradually, continuing to stir as the sauce thickens.
15. 15Add another third of the milk and keep stirring. Keep on stirring.
16. 16Add the last third of the milk and bring it to a boil.
17. 17Season with salt, pepper, lemon juice and nutmeg.
18. 18Get an ovenproof casserole dish and cover the base with the Béchamel sauce.
19. 19You should need around 4 Tablespoons.
20. 20Add a layer of pasta sheets.
21. 21Add Bolognese sauce
22. 22Add a layer of pasta sheets.
23. 23Repeat with the Bolognese sauce, pasta sheets, until the casserole dish is nearly full.
24. 24The top layer should be Sauce Bolognese.
25. 25Cover the Lasagne evenly with the Béchamel sauce on top and bake it in the oven for about 25- 30 minutes.
26. 26If you want to make the quick version, skip the Béchamel and add some sliced Mozzarella
27. 27Enjoy with a side salad