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My Favorite Lasagna Recipe


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     My Favorite Lasagna

Category   Entrees - Maindishes
Sub Category   None

5 Tablespoons olive oil
1 onion, finely chopped
1 large carrot, peeled and grated
1 celery stick finely chopped
1 lb ground beef
10 oz dry red wine
1 700ml bottle passata
1 tablespoon tomato puree
10 fresh basil leaves
Salt and pepper to taste
1 box lasagna noodles
50g freshly grated parmesan
50g cold butter cut into 1/2” cubes
100g salted butter
100g flour
1 liter milk
50g Parmesan cheese, freshly grated
1/4 tsp nutmeg

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.

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