Easy
4 people
210 min
Ingredients
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
Preparation
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.
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.
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.
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.
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