- Preparation time: 45 minutes
- Cooking time: 90 minutes
Ingredients (serves 8):
- 1 package of pasta lasagna- 3 yellow onions
- 2 cloves garlic
- 1 celery stalk
- 1 carrot
- 600 g ground beef
- 800 g tomato puree
- 1 glass of water
- 20 cl of red wine
- 2 bay leaves
- thyme
- basil
For the bechamel sauce:
- 100 g flour- 100 g unsalted butter
- 1 L of milk
- 3 pinches of grated nutmeg
For the topping:
- 70 g grated cheese- 125 g parmesan
- Soft butter
Preparation of the recipe :
Slice the onions. Crush the garlic cloves. Finely chop carrots and celery.
Saute garlic and onion in a little olive oil.
Add carrot and chopped celery branch and then the meat and sauté.
After a few minutes, add the red wine. Cook until evaporated.
Add the tomato puree, the glass of water and herbs. Add salt, pepper and simmer on low heat for 45 minutes.
Prepare the béchamel: Melt the butter, then remove from heat, add the flour all at once.
Return to heat and stir with a whisk until a smooth mixture.
Add milk gradually. Stir constantly until the mixture thickens.
Then, flavor with nutmeg, salt and pepper.
Cook for about 5 minutes over low heat, stirring. Book.
Preheat oven to 200 ° C (gas mark 6-7).
Oil the lasagna dish. Ask a thin layer of béchamel then: sheets of lasagne, bolognese, bechamel and parmesan, and this 3 times.
On the last layer of lasagne, put only béchamel and cover with grated cheese. Sprinkle a few knobs of butter.
Bake for about 25 minutes of cooking.
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