- 350 gr ground beef (%10 fat)
- 20 sheets of lasagne
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1 cup bone broth, (cf. stocks)
- 3 cup canned chopped tomatoes
- 3 tablespoons tomato paste
- a bunch of fresh herbs; thyme, sage, rosemary (chopped)
- 1 pinch fresh ground black pepper
- 1 cup dry red wine
- 500 ml milk
- 1 onion
- 1 carrot
- 1 bay leaf
- 1 garlic
- 5-6 cloves
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup heavy cream (optional)
- 1 handful of parmesan cheese, grated (optional)
Preheat oven to 190°C. For bechamel sauce add milk in a saucepan, add halved onion, bay leaf, carrot, smashed garlic and cloves and heat the milk not to boil.
Some of the lasagna leaves will not need cooked, you can use them directly. But some of them needs to boil. Boil them in salted water for 2-3 minutes until the lasagna gets soft. Avoid overcooking, they just have to be soft. After pre-cooking (to avoid sticking) by transfer them into large bowl of iced water.
2. Cooking The Ground Beef
In a large pan add a little olive oil an heat up, add chopped onions and garlic and sauce for 3 minutes. Add the ground beef, first the meat leaves its liquid then pull back inside. Add the bone broth (stock) and stir. Then add tomatoes, tomato paste, chopped fresh herbs, fresh ground black pepper and dry wine. Bake for about 10-15 minutes with constant stirring.
3. Béchamel Sauce
Take the milk and strain. In a large pot melt the butter and 2 tablespoons of flour to make a roux. cook for 2-3 minutes until getting light brown color. Add the milk slowly and continuously stiring it. If clumping happends, use a hand blender to obtain a smooth dense sauce.
4. Composition and Service
Take a heat resistant container or oven vessel and lubricate well. Add an amount of bechamel sauce spreads to the base. Add all the materials 3 or four times layer by layer with the order starts lasagna leaf, ground beef mixture and bechamel sauce. At the top you can add a little béchamel and parmesan cheese. Cook in the oven for 30-40 minutes and then slice to serve.