Best Lasagna in World
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 carrot (s)
- 1 stick / s celery
- 80 g bacon, mixed, smoked
- 300 g minced meat, mixed
- 40 g butter
- 100 ml wine, red, dry
- 150 ml meat stock
- 1 tablespoon tomato paste
- Salt and pepper, black from the mill
- 1 clove (s)
- 1 bay leaf
- 150 ml boiling milk
- 50 g butter
- 50 grams flour
- 500 ml milk
- Pepper, whiter, freshly ground
- 150 g mozzarella
- 400 g lasane plate (s)
- 120 g parmesan, freshly rated
- 50 g butter, cut into flakes
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Peel the onion. Wash and peel the carrot. Wash the celery and pat dry. Finely chop the vegetables with the bacon and mix well with the minced meat.
- Heat the butter in a saucepan and add the meat mixture. Fry, stirring constantly, until the meat is lightly browned. Pour the red wine and, when it has evaporated, two thirds of the broth and let it boil down again.
- Mix the tomato paste with the rest of the broth and add to the saucepan. Season with salt, pepper, the clove and the bay leaf. Pour in the milk. Cover and simmer over low heat until it has evaporated. This takes about 1 1/2 hours.
- For the bechamel sauce, prepare a roux from 50 g of butter and the flour and slowly pour in 500 ml of milk. Beat vigorously with the whisk. Season with salt and the white pepper and bring to the boil briefly. The sauce must not get too thick, otherwise pour in some milk.
- Take the mozzarella out of the package and drain. Then cut into small cubes. Fish the clove and bay leaf from the sauce.
- In a large saucepan, cook the lasagne sheets al dente in plenty of salted water. But you can also use lasagne sheets that do not have to be pre-cooked.
- Preheat the oven to 200 degrees and spread a rectangular baking dish with plenty of butter.
- Line the pan with a layer of lasagna. Spread the ragout on top and then the bechamel sauce. Pour the mozzarella in between and sprinkle a little parmesan on top. Fill in layers of lasagne sheets and the other ingredients. Finish with bechamel sauce, mozzarella and parmesan. Spread the flakes of butter evenly on top.
- Bake on the middle rack for about 30 minutes.
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