Lasagna recipe

For 4 people

Preparation time: 10 minutes

Cooking time: 10 minutes

Have you ever wondered, “where does this delicious dish come from?” As you are making lasagna or about to eat it. And immediately, your brain (because you are still a bit informed) gives you the answer: “but from Italy of course! Since it is common knowledge that lasagna Bolognese is Italian cuisine! And that pasta, in general, is the staple food of Italians! ” I admit that this is a little bit of a cartoonish answer. Come on 100 lashes for me in the public square and we don’t talk about it anymore! However, this is the correct answer! Indeed, lasagna is, indeed, part of the Italian culinary heritage. Moreover, the original recipe is fiercely defended by the Italian Academy of Cuisine. And for good reason, Italian cuisine was once again inducted into “best cuisine in the world” in 2016!

Ingredients:

• 200g Lasagna sheets
• 300g of ground beef
• 100g minced pork
• 200g tomato pulp
• 1 stalk of celery
• 50cl of milk
• 40g of Flour
• 40g butter
• Butter for the dish
• olive oil
• 10cl of red wine
• 1 onion
• 1 garlic clove
• 1 carrot
• 1 sprig of thyme
• 40g grated parmesan
• Salt
• Pepper

Preparation of the recipe

1. Peel and mince the onion and garlic. Peel the carrot, rinse it and cut it into slices. Rinse the stalk of celery and dice it. Heat the olive oil in a sauté pan and sauté the onion. Add the minced meat and brown it over medium heat while stirring.
2. Stir in the carrot slices, celery, garlic and thyme and cook 3 min, stirring. Pour in the wine, add the tomato pulp, salt and pepper and let simmer for 40 minutes over low heat.
3. Prepare the béchamel: melt the butter in a saucepan. Add the flour, mix well and cook for 2 min. Add the milk little by little while whisking, then thicken over low heat for a few minutes. Add salt and pepper.
4. Preheat the oven to 200 ° C. Dip the lasagna sheets for 2 min in a large pot of boiling water. Drain on a tea towel.
5. Place a layer of lasagna in a buttered baking dish then cover with a layer of meat and béchamel. Alternate the layers then sprinkle with Parmesan. Bake and cook for 30 min. Serve hot.