Lasagne | Basil Carving Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 4 people : 

- 500 g minced meat 
- 15 lasagna sheets
- 2 carrots 
- 1 onion
- 1 clove of garlic
- 2 cans of tomato pulp
- Parsley, Provence herbs
- 90 g of flour
- 90 g of butter 
- Grated Comté 
- Grated parmesan  
- Ravioli dough
- 1 liter of milk 
    1. Chop the onion and garlic and sauté them.
    2. Finely dice the carrots and add to the onions.
    3. Add the minced meat, then the tomato pulp.
    4. Melt the butter, and add the flour.
    5. Leave this paste to cook for a few minutes, then pour in the milk little by little.
    6. Add salt, pepper and nutmeg, bring the mixture to a boil and stir at the same time.
    7. Once the mixture has thickened, remove from heat.
    8. In a buttered dish, place a first level of pasta at the bottom and cover with the béchamel sauce.
    9. Cover with a second layer of pasta then add meat and repeat the operation.
    10. For the last layer, pour the rest of the bechamel and sprinkle with Parmesan and Comté cheese.
    11. Bake in a preheated oven at 180°C for 20 minutes.
    12. Remove from the oven and let stand for 5 minutes and serve with a few shavings of the Basil Carving Seasoning.