VEAL LASAGNE
Portions : 8 - Preparation time : 20 minutes - Cooking time : 2 hours
Ingredients
Veal sauce
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 pinch thyme
- 1 pinch rosemary
- 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- 454 g (1 lb) Québec veal, ground
- 90 ml (6 tbsp) tomato paste
- 1 l (2 cups) Roma tomatoes
- 190 ml (3/4 cup) red wine
- 250 ml (1 cup) vegetable stock
- 1 bay leaf
- 15 ml (1 tbsp) sugar
Béchamel sauce
- 30 ml (2 tablespoons) butter
- 60 ml (4 tablespoons) flour
- 500 ml (2 cups) milk
- 2 pinches nutmeg, grated
- 6 sheets fresh lasagne pasta
- 60 ml (4 tbsp.) grated Parmesan cheese
- 250 ml (1 cup) mozzarella, grated
- salt and pepper to taste
Preparation
Veal sauce
- In a hot skillet, sauté the onion, garlic and herbs in the fat of your choice for 5 minutes. Remove and set aside in a bowl.
- Still in the same pan, brown the veal until golden.
- Add the tomato paste and tomatoes and cook for 5 minutes.
- Add the red wine, vegetable stock, bay leaf, sugar and onion mixture and simmer over low heat for about 1 hour. Season with salt and pepper. Check seasoning.
- Preheat oven, rack in center, to 190° C (375° F).
- Meanwhile, heat the butter in a saucepan over low heat and whisk in the flour to create a roux. Add half the milk and whisk vigorously to prevent lumps forming. Still over low heat, whisking constantly, add the remaining milk, nutmeg and season to taste. Stirring constantly, bring the sauce to the boil and continue cooking until you obtain a thick, creamy texture. Check the seasoning. Set the béchamel aside.
- Add the prepared béchamel sauce to the veal sauce and stir. Check seasoning.
- In a lasagne dish, cover the bottom with a layer of sauce. Then place a layer of dough on top. Add a layer of sauce, then a layer of pasta. If the height of the dish and quantities allow, continue alternating layers of sauce and layers of pasta, finishing with a layer of sauce. Top with the Parmesan and mozzarella.
- Bake in the oven for 30 to 40 minutes.
