“Lasagna with Bechamel”
READY IN:
8hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the oil and butter in a heavy based casserole dish on medium heat. Add the onion and gently fry for about 5 minutes until softened and translucent.
  2. Add celery, carrots and garlic. Cook for another couple of minutes, stirring to coat well.
  3. Stir in sausage with a large pinch of salt and several grindings of black pepper. Cook, stirring until the meat has lost its pinkness.
  4. Add the bay leaves and milk. Bring to a boil and then simmer gently for about 10 minutes until meat has absorbed the milk. season with a pinch of nutmeg.
  5. Pour in wine and let it simmer until it has evaporated.
  6. Add tomatoes with all of the juices and stir thoroughly.
  7. Cook uncovered at a lazy simmer with just an intermittent bubble breaking through the surface for about 3 hours. The fat will have separated but the sauce won’t be dry. Taste and correct seasoning if needed.
  8. About 45 minutes before meat is ready, prepare the béchamel sauce. Pour milk into a saucepan with bay leaves, onion and a pinch of nutmeg. Bring to just below boiling point., then remove from the heat and let infuse for 15-20 minutes.
  9. Preheat oven to 350 degrees F. Grease a shallow baking dish.
  10. Melt the butter in a saucepan. Stir in the flour and cook, stirring, for one minute.
  11. Strain the milk and gradually add it to the flour mixture to make a thick, smooth sauce. Season to taste.
  12. Pour some béchamel into the boing dish, just enough to cover the base. Place a layer of lasagna noodles on top. Then a layer of meat sauce, then a handful of parmesan. Repeat layers until both sauces are used up then finish with a large sprinkling of parmesan.
  13. Bake in the oven for about 30 minutes until bubbling all over and a knife slips easily through the layers of lasagna.

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