First make the meat sauce. Heat the olive oil in a large saucepan
over medium heat and sauté onion, carrot and celery for five
minutes.add the ground beef and continue to cook for another 5
minutes. Season with salt and pepper and cook an additional 5
minutes.
Pour in the wine, stir well and cook for 5 more minutes. Add the
passata, tomato purée and basil, then lower heat and cook
uncovered for 1 hour, stirring occasionally, taste and season after
1/2 hour.
Preheat oven to 350°
Mean while make Béchamel sauce. Melt butter in a large saucepan
over medium heat. Stir in the flour and cook for one minute till
light brown add milk stirring constantly. Lower heat and cook till
thickened. Stir in Grated Parmesan and nutmeg. Season with salt
and pepper.
Spread a quarter of the Béchamel sauce in bottom of lasagna pan.
Lay 4 sheets of lasagna in the pan. Cut to fit if necessary. Spread
half the meat sauce over the pasta, then top with a third of the
remaining Béchamel sauce. Lay 4 more lasagna sheets and cover
with remaining meat sauce. Spread 1/2 the remaining bechamel
and finish with 4 more lasagna sheets, the rest of the bechamel.
Sprinkle with Parmesan cheese and butter. Grind black pepper
over the top. Cook in the bottom of oven for 30 minutes then place
in the middle, raise the temperature to 400° for another 15
minutes
Serving
Suggestions
Rest 10 minutes before serving.
Originally Submitted
6/24/2024
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