Recipe for Lasagna & Basil
For 4 people:
- 500 g of ground meat
- 15 sheets of lasagna dough
- 2 carrots
- 1 onion
- 1 clove of garlic
- 2 cans of tomato pulp
- Parsley, herbes de Provence
- 90 g of flour
- 90 g of butter
- Grated comté
- Grated parmesan
- Ravioli dough
- 1 L of milk
- 1 seasoning pencil to carve Basil
- Slice the onion and garlic and sauté them.
- Cut the carrots into small dice and add to the onions.
- Add the ground meat, then the tomato pulp.
- Melt the butter, and add the flour.
- Let this dough cook for a few minutes, then gradually pour in the milk.
- Add salt, pepper, and nutmeg, bring the mixture to a boil and stir at the same time.
- Once the mixture has thickened, remove from heat.
- In a buttered dish, place a first layer of pasta at the bottom and cover with béchamel sauce.
- Cover with a second layer of pasta, then add the meat and repeat the process.
- For the last layer, pour the remaining béchamel and sprinkle with parmesan and comté.
- Cook in a preheated oven at 180 °C for 20 minutes.
- Remove from the oven and let rest for 5 minutes, then serve accompanied by some shavings of the Basil seasoning to be cut.
