heart_likeLiked by 8


  • fb
  • print
  • twitter

    Meat lasagna with Grana Padano

    4 people
    T4210 min


    • 1 cup (300 g) egg lasagna
    • 1 ⅛ cups (250 g) Grana Padano
    • 2 ⅛ cups (500 g) minced beef
    • 2/3 cup (200 g) minced pork
    • 1 ⅛ cups (250 g) tomato purée
    • 4 cups (1 l) milk
    • ½ cup (100 g) butter
    • ½ cup (100 g) all-purpose flour
    • 1 cup white wine
    • 1 onion
    • 1 carrot
    • 1 stalk celery
    • extra virgin olive oil
    • nutmeg
    • salt
    • pepper



    STEP 1

    In a pan, lightly fry the chopped carrot, onion and celery in the olive oil.
    Add the mince and brown for a few minutes.
    Add the white wine, the tomato purée and 2 glasses of water, mix, adding salt to taste and cook on a medium to low heat for 2 hours.


    STEP 2

    In the meantime, make the bechamel sauce by melting the butter in a small saucepan on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the milk at room temperature, stirring well, then add a pinch of salt and some grated nutmeg. Cook over a low heat for 5-6 minutes until the mixture becomes creamy.

    STEP 3

    Spread a tablespoonful of bechamel sauce onto the bottom of the oven dish and begin making the lasagna, laying first a sheet of pasta, then a layer of bechamel, one of meat sauce and end with a sprinkle of grated Grana Padano.

    STEP 4

    Repeat, filling the oven dish until it contains 4 layers of pasta.
    Cook the lasagna in a preheated oven at 180 °C (255 °F) for 15-20 minutes.
    Serve the lasagna while still warm.