Ingredients
24 fresh pasta lasagna sheets
For the bolognese sauce
- 400g organic tomato passata (pureed tomatoes)
- 400g celery
- 400g carrot
- 400g onion
- 300g minced beef
- 1 glass red wine
- mixed herbs (thyme, marjoram, cloves, etc.)
- extra virgin olive oil
- parmesan, to taste
- salt and pepper
For the bechamel sauce
- I litre whole fat milk
- 80g butter
- 80g flour
- grated nutmeg
- salt
Directions
For the bolognese sauce
Make a vegetable stock with the 100g each of the celery, carrot and onion.
Prepare a brunoise (fine dice) with the rest of the vegetables diced finely. Heat a wide saucepan, add extra virgin olive oil and sauté the chopped vegetables. When the vegetables are golden, add the minced beef, brown and then add the wine and let it reduce. Then add 2 or 3 ladles of the vegetable stock.
When the sauce is reduced add the organic tomato passata. Add the herbs and season with salt and pepper and finish cooking, simmering slowly for about an hour.
For the bechamel sauce
Melt the butter in a small saucepan and add the sieved flour. Mix very well and take off the heat. Heat the milk gently and add warm to the butter and flour mixture. Cook over a very low heat, stirring constantly so that it doesn’t form any lumps. Season with salt and a sprinkling of nutmeg.
To assemble the lasagna
Take an oven dish large enough for 4 portions of lasagna. Put a little meat sauce and a little bechamel on the bottom. Then add one layer of pasta. Add the meat sauce, bechamel and grated parmesan. Repeat for all the layers.
Bake in a preheated oven at 180°C for 30 minutes. Take from the oven, let it rest for a few minutes and serve.
