Lasagna Alla Contessa

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Chop the carrot, a piece of celery and onion and fry briefly in a pan with a little butter. Add the meat and fry well. Then add the red wine and let it evaporate over medium heat. Gradually add the meat stock and let it evaporate (gives the ragout a very good taste). Puree the tomatoes and add to the meat ragout and season with salt and pepper. Pour about 250ml milk over it and simmer over low heat.
For the bechamel sauce, melt 50g butter in a saucepan, then add the flour. Gradually add the rest of the milk while stirring. Season with salt and fresh pepper, the sauce must not be too thick, if necessary dilute with milk.
Now cut the mozzarella into small cubes. Preheat the oven to 180 ° and brush a rectangular shape with butter.
Layer the lasagna as described:
- pasta
- ragout
- Béchamel
- mozzarella
- Pepper
The last layer of pasta is completely covered with bechamel sauce and sprinkled with parmesan, then season with pepper. Cover with flakes of butter as desired and bake in the oven.

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