Ingredients

• 9 sheets parboiled lasagna
• 1/3 cup grated parmesan cheese
• -----
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, crushed
• 1 lbs ground beef
• 1 1/4 cups beef stock
• 3/4 cup canned chopped tomatoes
• 1 tbsp tomato paste
• 2 sprigs thyme
• 2 bay leaves
• 1 tbsp chopped fresh parsley
• salt and pepper to taste
• -----
• 3 tbsp butter
• 1/3 cup flour
• 1 3/4 cup milk
• pinch ground nutmeg
• 1/2 cup grated Gruyere cheese
• salt and pepper to taste

Directions

1. To make the meat sauce, heat olive oil in a large heavey saucepan, saute onion, carrot, and celery for 3-4 minutes. Add garlic and ground beef and cook until meat is browned.

2. You can transfer to a food processor and chop for a few seconds if you want a smoother texture for the little ones. Return to pan.

3. Add stock, bring to a boil and simmer for 3-4 minutes. Stir in canned chopped tomatoe, tomatoe paste, thyme, bay leaves, parsley, salt and pepper. Bring to boil, then reduce the heat and simmer, covered, for 20 minutes.

4. Remove the lid and cook for another 5 minutes, stirring occastionaly until most of the liquid has evaporated.

5. Adjust the seasoning, remove and discard the thyme and bay leaves, take off the heat and set aside to cool slightly.

6. To make the white sauce, melt the butter in a saucepan and stir in the flour. Cook over medium heat for 1 minute, stirring all the time, then gradually whisk in the milk. Bring to a boil, add the nutmeg, and simmer for 2 minutes. Remove from the heat, stir in the Gruyere cheese until melted, and seaon to taste.

7. Cover the bottom of 9×13 inch lasagna dish with a couple of tablespoons of each sauce. Cover with three sheets of lasagna. Spoon over half the meat sauce and cover with three more sheets of lasagna. Now cover with the remaining meat sauce and another third of the white sauce. Cover with the last three sheets of lasagna and finish off by spooning on the remaining white sauce and then sprinking on the Parmesan cheese.

8. Bake in the preheated over for about 30 minutes, until golden and bubbling.

Email to a friend | Print this recipe | Back