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Lasagna with Bechamel Sauce Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Bechamel Sauce:
4 T. butter
1/3 c. flour
pinch of nutmeg
2 1/2 c. milk
1 bay leaf
Meat sauce:
2 T. butter
1 onion finely chopped
1 carrot chopped
1/2 stalk celery chopped
1 garlic clove crushed
4 oz. pancetta (Italian ham)
1 lb. ground beef
1/4 tsp. dried oregano
pinch nutmeg
1/4 c. dry vermouth or dry
white wine
1 1/3 c. beef stock
1 T. tomato paste
1/2 c.and 2 T. heavy cream
1 egg beaten
1 c. mozzarella shredded
2/3 c. Parmesan grated
Cooked Lasanga noodles
Directions:
Directions:
Bechamel Sauce:
Heat the butter in a saucepan over low heat. Add flour and nutmeg and cook while stirring 1 minute. Remove from heat and gradually stir in milk. Add bay leaf and bring back to a simmer, stirring often until it thickens. Season and cover with plastic wrap to prevent skin from forming. Cool and discard bay leaf.
Meat sauce:
In a skillet heat butter and add chopped vegetables, garlic and pancetta. Cook over low heat for 5-6 minutes or until softened and light golden. Add beef and increase heat cooking for 8 min. Add oregano and nutmeg and season well. Pour in vermouth and cook until evaporated. Add beef stock and tomato paste and simmer 2 hours. Add a little hot water, if necessary during cooking time to keep moist. Let it absorb at the end of the 2 hours. Stir in the 2 T. cream and remove from the heat and cool 15 minutes. Stir in the egg.
Put the Bechamel in a saucepan, heat gently and stir in the 1/2 c. cream. Remove from heat and cool slightly. Preheat the oven to 350º, and grease a 9x6x3 baking dish.
Spread some meat sauce in the dish. Scatter with mozzarella, then layer with lasagna noodles. Spread Bechamel sauce over top and sprinkle with Parmesan. Repeat the layers. Bake 40 minutes until golden brown and allow to rest for 20 minutes before serving.

 

 

 

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