This Italian recipe for lasagna will be the star of your Easter meal! Follow the directions for spectacular results. It’s from the “Greatest Tomatoes From Europe” campaign, funded by the Italian Association of Canned Tomato Producers and co-financed by the European Commission, to promote European preserved (canned) tomatoes. www.greatesttomatoesfromeurope.com
- 12 oz egg lasagne sheets
For the meat sauce:
- 1 lb mixed ground meat (beef, veal, pork)
- 1/2 cup chopped celery
- 1 carrot
- 1 onion
- 2 tablespoons of tomato paste
- 3.4 fl oz red wine
- 2 tablespoons extra-virgin olive oil
- 5 oz grated parmesan cheese
- 34 fl oz beef broth
- 1 bay leaf
- 1 sage leaf
- salt and pepper to taste
For the béchamel sauce:
- 3 1/3 cups milk
- 3/4 stick butter
- 3/4 cup plain “00” white flour
- nutmeg to taste
- salt to taste
Sauté gently the chopped vegetables in the oil, add the ground meat and brown it, stirring frequently. Add the red wine and let it evaporate, then add the tomato paste diluted in a little broth, 1 bay leaf and 1 sage leaf. Add salt and pepper and cook for about 25 minutes. Heat the milk in a saucepan; in another melt the butter, add the flour and lightly toast it.
Remove it from the heat and add the milk slowly, stirring with a whisk. Return it to the heat and stir over a low heat for about 10 minutes or until it begins to thicken. Season with salt and a pinch of nutmeg. Cook the sheets of egg pasta in boiling salted water, drain slightly al dente and dry them on a tea-towel.
Place a thin layer of béchamel on the bottom of an oven-dish, put a layer of pasta, cover with the béchamel and then add a layer of the meat sauce and grated Parmesan.
Repeat the layers until all the ingredients are used and finish the top with the meat sauce and grated parmesan. Cook in a pre-heated oven at 350°F for 25 minutes.
READ MORE: Whip up a bountiful weekend brunch