Everything you’ll need to make this Lasagna
- 250 g lasagna sheets (14 pieces)
- 50 g cheese mix
- 50 g mozzarella cheese
For the sauce:
- 2 tbsp olive oil
- 25 g butter
- 650 g ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp sweet paprika
- 1 tbsp tomato paste
- A little oregano & thyme
- 1 bay leaf
- 250 ml red wine
- 400 g chopped tomatoes or tomatoes with their juices
- 350 ml beef stock or hot water
- Salt, pepper
For the cream
- 800 ml milk
- 50 g cornflour
- 25 g butter
- 50 g mixed grated cheese that melts well
- Salt
- A little nutmeg
Instructions
- Sauté the ground beef over high heat for about 5 minutes, until browned and dry.
- Add the butter, onion, and carrot, and sauté for 3 minutes.
- Add the garlic, tomato paste, paprika, oregano, and bay leaf, and sauté for 1 minute.
- Deglaze with the wine and let it evaporate by half, about 1 minute.
- Add the tomatoes, stock (or water), salt and pepper, cover, and cook for 15-20 minutes. The sauce should be juicy.
For the cream
- Preheat the convection oven to 180°C.
- In a small saucepan, add the cold milk, butter, cornflour, nutmeg, and a little salt.
- Stir until the cornflour dissolves, then place the pan over medium heat. Let the mixture thicken for a few minutes, stirring constantly.
- Remove from the heat once it boils.
- Stir in the cheese mix and blend until melted.
- In a buttered baking dish (22×34 cm), spread a few spoonfuls of the cream at the bottom.
- Break half the lasagna sheets and arrange them on the bottom of the dish.
- Add the beef on top.
- Break the remaining lasagna sheets and press them into the sauce. Sprinkle with the cheeses.
- Pour the remaining cream over the top and gently mix the two layers.
- Place the lasagna on the middle rack and bake for 25 minutes.
- Turn off the oven and leave the dish inside for 10 minutes.
- Serve warm.
Enjoy!
Source: Argiro Barbarigou
