Meat, sauce, pasta… lasagna is perfection. This is a recipe closer to the traditional way, it takes a bit longer, but it’s worth it. Trust me.
1 large Carrot, diced
1 Celery stalk, diced
2 Onions, diced
3 x Cans Whole Tomatoes
Red Wine, measured in an empty tomato can
Milk, half a can
1kg Beef mince
2 Egg yolks, whisked
2 cups White sauce (Butter, Milk, Flour)
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Pinch of ground cayenne pepper
2 cup grated Cheddar cheese
1 cups Mozzarella cheese
1 cup grated Parmesan cheese (fresh)
6 tablespoons Tomato Paste
In a large cast-iron or enamel pot, add olive oil over medium heat.
Add onions, and cook until they begin to soften, about 5 minutes. Add celery, carrot and origanum, and cook until the vegetables are tender, 8 to 10 minutes. Add mince, and cook, stirring occasionally, until the meat is no longer pink. Add milk, cans of tomato, tomato paste and cook at a gentle simmer, skimming fat from surface, until the liquid thickens, about 30 minutes. Add wine, salt and pepper, and simmer until liquid is thickened again, about 40 minutes.
In a large bowl, whisk together white sauce, cheddar, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
Preheat oven to 190 degrees. Bring a large pot of water to a boil. Add olive oil and 1 tablespoon of salt. Three at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer’s instructions. Remove noodles with tongs; drain in a colander.
Spread a layer of meat sauce on the bottom of the prepared baking dish. Place a single layer of lasagna sheets over the sauce, overlapping them slightly. Spread a layer of cheese sauce, grated Parmesan and then another layer of lasagna sheets. Add more meat sauce and continue with layering. Top with a final layer of lasagna noodles. Spread a layer of cheese sauce over the noodles, and finish with a layer of mozzarella.
Cover with aluminum foil. Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Let the lasagna stand 10 to 15 minutes before serving.