Make and share this Traditional Italian Lasagna recipe from Food.com.
Provided by davethespread
Categories Lunch/Snacks
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large pan; add the finely chopped onion, carrot, mushrooms, bacon, crushed garlic and celery (saving a couple of slices of onion, carrot and celery for bechamel sauce). Fry while stirring for 1-2 minutes; add the beef and cook over high heat for further 2 minutes.
- Stir in tomatoes and juices, tomato puree, wine, beef stock, 1 bay leaf, and seasoning. Bring to boil; reduce the heat to a simmer cover and cook for 35 minutes.
- meanwhile put the milk into a pan,add the saved slices of onion,carrot,celery,6 peppercorns and other bayleaf,bring slowly to the boil,then remove from the heat cover and leave to infuse for 15 minutes.
- Make the bechamel sauce.
- Strain infused milk into a jug. Melt butter in a saucepan; add the flour and cook over a low heat stirring with a wooden spoon for 2 minutes. Remove from heat and gradually blend in the milk to prevent lumps. Bring to boil slowly stirring all the time until it thickens; season.
- Brush baking dish with butter. Spoon 1/3 of meat sauce into dish, cover with 4 or so sheets of lasagne, then 1 third of bechamel sauce. Repeat twice more. Sprinkle top with parmesan.
- Bake in a preheated oven 180c for 45 minutes.
Nutrition Facts : Calories 832, Fat 58.1, SaturatedFat 28.9, Cholesterol 176.2, Sodium 668.6, Carbohydrate 35.3, Fiber 2.6, Sugar 4.6, Protein 37.4
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