another week, another lasagne. this time i am going for a meaty version with loads of creamy bechamel sauce. i added some cinnamon to the meat-sauce, it makes it kinda oriental and the aroma just blends wonderful with the creamy bechamel sauce and the basil on top. i think it's just heaven on a plate - i could eat it all day...
if you are in pasta-mood, head over to ruth's blog once upon a feast, she is hosting another week of presto pasta night!
500g minced beef
a hand full of fresh oregano or thyme
1 teaspoon cinnamon
2 medium red onion, diced finely
1 carrot, diced finely
a hand full of mushrooms, sliced (if you got any...)
1 tablespoon of tomato purée
2 cans diced tomatoes
salt and freshly ground black pepper
loads of freshly grated parmesan cheese
fresh lasagne / pasta sheets
fresh herbs such as basil to serve
500ml / 1/2 a liter milk
salt, pepper and grated nutmeg
heat oven to 180 c°.
first make the easy-peasy tomato sugo. heat some olive oil in a depp sided pan, add onion, carrot and tomato purée - mix and let sauté for a bit until it softens and caramelises. now add the meat and cook until it starts to brown. add cinnamon & oregano (or thyme). then add canned tomatoes, increase heat. season with salt and pepper and let it cook and bubble until the mixture has thickened. season with salt and pepper and remove from heat.
to make the bechamel sauce melt butter in a saucepan, then add flour and roast (but dont let it brown), then add milk and whisk until the sauce starts to thicken. add some salt, pepper and freshly grated nutmeg (i alwas add a hand full of grated parmesan, too).
to assemble the lasagne, start with a layer of meat-sauce, topped with some of the bechamel sauce, then add a layer of fresh pasta sheets, continue - finishing with a layer of bechamel sauce. sprinkle generously with freshly grated parmesan cheese and season with some pepper.
bake in the oven for about 40-50 minutes until pasta is cooked and the top has nicely browned. sprinkle with fresh basil and serve.