Meat Lasagna Recipe


Meat Lasagna Recipe

Ingredients :
1½ cups whole milk
1 cup cream
60 g butter
57g all purpose flour
1 cup of cheese
Grated Nutmeg
Olive oil
1 large chopped onion
1 carrot (grated)
1 stalk of celery (grated)
1 kilo minced beef
1 tablespoon chopped oregano and rosemary


How To Make Meat Lasagna Recipe :
- Heat olive oil in pan, add onions and cook until soft. Add in the grated carrot and celery and cook on a medium-low heat for about 10 minutes until soft and caramelised.
- Add chopped rosemary and oregano and cook for a few minutes.
- Next add in the minced meat and garlic and cook through. When the meat has cooked through, add in the passata and bring to a boil, then reduce the heat and cook uncovered for about 45-60 minutes until the sauce has reduced. The meat sauce can be stored in the fridge for around 3 days.
- For the béchamel heat the cream and milk together in a pan over a medium heat and bring to a gentle simmer. In a separate pan add the butter and cook until melted, add in the flour and continuously whisk for a few minutes. Add some nutmeg to the cream and milk mixture, and gradually pour into the butter and flour mixture stirring constantly to get rid of any lumps. Reduce heat and simmer until sauce is thickened. When the mixture has thickened take it off the heat and add in the cheese.
- To assemble the lasagna start off by scooping a ladle of meat sauce and placing it in a baking dish, spread the sauce to cover the bottom of the dish. Then add a layer of lasagna sheets. Add a layer of béchamel and spread out evenly, then another layer of meat sauce. Carry on with this process until you have assembled the lasagna. Top final layer with grated cheese and place in a pre- heated oven.

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