Sekai no Shokutaku

Italy / Main

Wikibooks

Lasagne with Red and White Sauce

Original source ↗

Ingredients

ServingsServes 8Original: Serves 8
  • olive oil2–3 tbsp
  • onion, chopped1
  • garlic, minced2–3 clove
  • rosemary, leaves removed and minced1 sprig
  • oregano, dried1 tsp
  • carrot, medium; chopped small or shredded2–3
  • celery, chopped small1–2 stalk
  • minced beef, 450 g1 lb
  • tomato pulp or crushed tomatoes, incomplete metric equivalent in source3–4 cup
  • basil, finely chopped7–10 leaf
  • salt
  • black pepper
  • flour, 70 g; 2.5 oz1/2 cup
  • butter, 8 tbsp; 1 stick; 125 g1/2 cup
  • whole milk, 950 ml; cold1 quart
  • salt
  • pepper
  • thyme, fresh4–5 sprig
  • nutmeg
  • lasagne sheets, 1 lb; optionally cooked according to package directions1 box
  • mozzarella, 185 g; grated1 1/2 cup

Method 20 steps

  1. Heat olive oil in large pot on medium heat.

  2. Add the onion and garlic, and stir. Let fry for about 2–3 minutes. Do not let the garlic burn.

  3. Add rosemary oregano, carrots, and celery. Stir and cook for another 2 minutes.

  4. Stir in the ground beef. Cook until it is fully browned.

  5. Stir in the tomato pulp, basil, salt, and pepper.

  6. Cook everything for about 20 minutes, stirring occasionally. If it gets too thick, add some water.

  7. Melt the butter in a heavy-bottomed pot over medium-low heat.

  8. When the foam has subsided, add the flour and whisk until it is smooth and free of lumps. This is called a roux.

  9. Cook the roux for 5–6 minutes on low until the floury taste has disappeared. Do not let it brown.

  10. Gradually stir in the cold milk until fully incorporated, with no lumps.

  11. Cook over medium heat, stirring until the mixture comes to a simmer.

  12. Simmer, stirring, for a few more minutes.

  13. Stir in the salt, pepper, thyme, and nutmeg.

  14. Allow the bechamel to cool.

  15. Preheat oven to 390°F/200°C.

  16. Cover bottom of casserole dish with a bit of Bolognese sauce.

  17. Cover with a layer of lasagna noodles, breaking or cutting to fit if necessary.

  18. Layer on some Bolognese sauce and bechamel sauce. Keep on layering lasagna noodles, Bolognese sauce, and bechamel sauce until you reach the rim of the dish.

  19. Cover with mozzarella.

  20. Bake for about 30–40 minutes until the top is golden brown.

Ingredients in this dish

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