Lasagna Al Forno

Heat oil in a frying pan, fry meat in portions, dust with flour, remove, set aside. Reduce the temperature, dab up any remaining fat with kitchen roll, add a little oil if necessary. Sauté onions and garlic, add celery, carrots and tomato puree.

Add red wine, bring to the boil and reduce by half. Add the soup, let it boil, reduce the temperature, add the meat again, cover and simmer at low temperature for about thirty minutes.

Add kitchen herbs, mix, season.

Béchamel: warm the butter, add the flour and cook over a medium heat, stirring with a whisk until soft, the flour must not take on color. Remove the pan from the heat. Add milk all at once and bring to a boil while stirring, reduce temperature, simmer over low heat for about TEN MINUTES while stirring occasionally. Season, set aside with lid closed.

Layering: place 1 piece of dough in the prepared pan, spread an eighth of meat sauce and bechamel sauce evenly on each, repeat process 7 times, finish with bechamel sauce, sprinkle with cheese.

Bake in the middle of the oven heated to 200 °C for about 35 minutes.

Serves with: mixed green leaf salad

Preparation Tip:

Cook bechamel sauce with only 5 dl milk and 3 dl water instead of 8 dl milk.

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