7. Lasagne
Ingredients:
Meat sauce:
–100g streaky bacon
–1 onion and 1 carrot
–50g celery knob
–2 tbsp olive oil
–400g mixed minced meats
–250 ml meat stock
–2 tbsp tomato purée
–Oregano, thyme, salt, pepper
–3 tbsp butter
–250g green Lasagne pasta sheets (ready cooked)
–100g Parmesan
Béchamel sauce:
–1 tbsp butter
–1 tbsp flour, heaped
–500 ml milk
–Salt, pepper, nutmeg
–1
Instructions:
1.Using a sharp knife, separate the bacon from the rind and fat, and dice finely. Peel the onion and the carrot, wash and prepare the celery, and dice them all very finely.
2.Heat the oil in a saucepan, add the bacon and diced vegetables, and stir while cooking. Add the mince bit by bit, crumble it as it browns, and deglaze with the meat stock. Season the meats with tomato purée, the herbs, salt and pepper, cover and simmer on a low heat for around 30 minutes.
3.Meanwhile, prepare the Béchamel sauce. Melt the butter in a pot, sprinkle in the flour, and stir till golden yellow. Stirring constantly, gradually pour in the milk. Season with salt, pepper, the bay leaf and nutmeg, and simmer for around 10 minutes in the open pot.
4.Grease a large, square soufflé tin with 1 tablespoon of butter. Arrange al- ternate layers of pasta, meat, Béchamel sauce and grated cheese in the tin. The final layer should be Béchamel sauce sprinkled with cheese. Add the rest of the butter on top, in little flakes.
5.Place the lasagne on the second shelf position from the bottom and bake for around 55 minutes. Sprinkle with some grated Parmesan to taste, and serve.
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