Lasagne
készítette:
A recipe that has come up many times and has changed a lot over the years. This is how we make it now.
- 1
Chop the onion and garlic. Grate the carrot and half of the celeriac using a coarse grater (like a cheese grater). I usually freeze the other half for next time. Chop the tomatoes as well.
15 perc
- 2
Start sautéing the onion in olive oil, and after 1-2 minutes, add the garlic. Cook until translucent, then add the grated celeriac and carrot. Season with salt and pepper, mix well, then cover and simmer on low heat for 10 minutes.
15 perc
- 3
Add the ground pork. Cook until it turns white, then add the basil, thyme, oregano, and bay leaf.
15 perc
- 4
Add the chopped tomatoes, wine, and tomato purée. Mix well and let it simmer on medium heat for 30 minutes, covered. It’s a bit of a hassle, but at least the ragù is ready.
30 perc
- 5
While the ragù is cooking, start this step, otherwise, dinner will turn into lunch. Melt the butter in a pot, and once melted, add the flour. Cook on low heat, stirring constantly, for 2–3 minutes, then set aside.
15 perc
- 6
Bring the milk to a boil. Once ready, pour it into the pot with the cooked flour. Stir on medium heat until it starts to thicken noticeably. Then remove from heat. This will be the béchamel sauce.
15 perc
- 7
Season with salt, pepper, and nutmeg. Once it has cooled slightly, add most of the Parmesan and mix well (save a little for the top).
10 perc
- 8
Assemble the lasagne: grease a baking dish, then add a layer of lasagne sheets, followed by a thin layer of béchamel, then a layer of ragù. Repeat these steps (sheets, béchamel, ragù) until the ragù runs out, ending with a layer of sheets and a final layer of béchamel. Sprinkle the remaining cheese on top.
15 perc
- 9
Bake the lasagne in a preheated oven at 190°C (375°F) for about 45-50 minutes. Once the top is nicely browned, it’s done. I usually add grated Trappist cheese in the last 20 minutes, this is optional. Let it rest for 15-20 minutes after taking it out of the oven before slicing.
45 perc
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