Lasagne raffinate con vitello e tartufo

Ingredienti

• 500 g veal (minced or finely ground)
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 150 ml dry white wine
• 400 ml passata (strained tomatoes)
• 1 tsp dried thyme
• Salt and black pepper to taste
• Olive oil for frying
• 12 fresh lasagne sheets (or dried, oven-ready)
• 100 g finely grated Parmesan
• Fresh basil leaves for garnish
• For the truffle béchamel:
• 60 g butter
• 60 g flour
• 750 ml whole milk
• 1/4 tsp freshly grated nutmeg
• 2 tsp truffle oil
• Salt and pepper to taste

Preparazione

1. 1

   Heat a splash of olive oil in a heavy-bottomed pan over medium heat. Sauté the onion and garlic until translucent, then add the minced veal and cook until crumbly and browned.Add the tomato paste and cook for 2 minutes. Deglaze with the white wine and let it reduce briefly. Add the passata, thyme, salt and pepper. Let the sauce simmer over low heat for 30 minutes until nicely thickened.Meanwhile, make the béchamel. Melt the butter in a saucepan, add the flour and stir for 1 minute over low heat. Gradually add the milk while stirring until you have a smooth, thick sauce. Season with nutmeg, salt and pepper. Finally stir in the truffle oil and remove the pan from the heat.Preheat the oven to 190°C (conventional heat).Butter a deep baking dish. Start with a layer of béchamel on the bottom, then place lasagne sheets on top. Spread a layer of meat sauce, then béchamel and a handful of grated Parmesan. Repeat until you have three or four layers. Finish with a generous layer of béchamel and the remaining Parmesan.Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake the lasagna for another 15 minutes until the top is golden brown and crisp.Remove the lasagna from the oven and let it rest for 10 minutes. Cut into neat portions, scatter with fresh basil leaves and grate some extra Parmesan over each serving for a chic finishing touch.