Ingredients
300g egg lasagne sheets, cook in boiling salted water until slightly al dente, drain and dry them on a tea towel
For the meat sauce
- 500g mixed minced meat (beef, veal, pork)
- 100g celery, chopped finely
- 1 carrot, chopped finely
- 1 onion, chopped finely
- 2 tbsp organic tomato concentrate
- 100 ml red wine
- 30 ml extra virgin olive oil
- 150g grated parmesan cheese
- 1 litre beef stock
- 1 bay leaf
- 1 sage leaf
- salt and pepper
For the béchamel sauce
- 800 ml milk
- 80g butter
- 80g plain white flour
- a pinch of nutmeg
- salt
Directions
Step 1
Heat a saucepan over medium heat, drizzle with extra virgin olive oil, lightly sweat the chopped vegetables, then add the minced meat and brown it, stirring frequently. Deglaze with the red wine and let it evaporate, then add the organic tomato concentrate diluted in a little stock, the bay leaf and the sage leaf. Season with salt and pepper and simmer for about 25 minutes.
Step 2
Heat the milk in a saucepan, use another saucepan to melt the butter, add the flour and toast it lightly. Remove from the heat and slowly add the milk, stirring with a whisk. Bring it back to the stove and stir over low heat for about 10 minutes until it starts to thicken. Season to taste with salt and a pinch of nutmeg.
Step 3
Preheat the oven to 180°C. Prepare an ovenproof dish, put a thin layer of bechamel sauce on the bottom, then alternate layers of cooked lasagna sheets, cover with bechamel, then add a layer of meat sauce and grated Parmesan on top. Repeat the layers until all the ingredients are used up, finishing the top with the meat sauce and grated parmesan. Bake for 25 minutes.
