Lasagna & Basil Recipe
For 4 people:
- 500 g minced meat
- 15 lasagna sheets
- 2 carrots
- 1 onion
- 1 clove of garlic
- 2 cans of tomato pulp
- Parsley, herbs de Provence
- 90 g flour
- 90 g butter
- Grated Comté cheese
- Grated Parmesan cheese
- Ravioli dough
- 1 L milk
- 1 Basil seasoning pencil to sharpen
- Mince the onion and garlic and sauté them.
- Dice the carrots and add them to the onions.
- Add the minced meat, then the tomato pulp.
- Melt the butter and add the flour.
- Let this roux cook for a few minutes, then pour in the milk bit by bit.
- Add salt, pepper, and nutmeg, bring the mixture to a boil while stirring constantly.
- Once the mixture has thickened, remove from heat.
- In a buttered dish, lay a first layer of pasta at the bottom and cover with the béchamel sauce.
- Cover with a second layer of pasta, then add meat and repeat the process.
- For the last layer, pour the rest of the béchamel and sprinkle with Parmesan and Comté.
- Bake in an oven preheated to 180°C for 20 minutes.
- Remove from the oven, let rest for 5 minutes, and serve accompanied by a few shavings of the Basil seasoning pencil.
