Lasagne di Carnevale

Ingredients

• 9 lasagne sheets 9 lasagne sheets
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup red wine 1/4 cup red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 3 cups (710ml) whole milk 3 cups (710ml) whole milk
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• A pinch of nutmeg A pinch of nutmeg
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 cups (200g) grated mozzarella cheese 2 cups (200g) grated mozzarella cheese

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 30g (8g sugars)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon.
4. 4.
   Stir in the crushed tomatoes, tomato paste, red wine, dried oregano, dried basil, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute until it forms a paste.
6. 6.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the béchamel sauce until it thickens, then remove from heat and add a pinch of nutmeg.
7. 7.
   Spread a thin layer of the meat sauce on the bottom of a baking dish. Place three lasagne sheets on top, followed by a layer of meat sauce and a layer of béchamel sauce. Sprinkle with Parmesan and mozzarella cheese.
8. 8.
   Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce and a generous amount of cheese on top.
9. 9.
   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
10. 10.
    Allow the lasagne to rest for a few minutes before serving. Cut into portions and serve hot.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter version.
• Canned crushed tomatoes — Opt for high-quality canned tomatoes or use fresh tomatoes if they are in season for a fresher taste.
• Parmesan cheese — Grate the Parmesan cheese yourself for the best flavor. Avoid using pre-grated cheese as it may contain additives.

Tips & Tricks

• To save time, you can prepare the meat sauce and béchamel sauce in advance and assemble the lasagne just before baking.
• For a vegetarian version, replace the ground beef with a mixture of sautéed mushrooms, spinach, and ricotta cheese.
• Experiment with different types of cheese, such as fontina or pecorino, to add a unique twist to the dish.
• Allow the lasagne to cool slightly before cutting into portions to ensure clean and neat slices.
• Leftover lasagne can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Lasagne di Carnevale hot, accompanied by a fresh green salad and crusty garlic bread. Garnish with a sprinkle of freshly chopped basil for a pop of color and added freshness.

Presentation advice

When serving, use a spatula to carefully lift each portion onto a plate, ensuring the layers remain intact. The golden crust and melted cheese on top should be visible, enticing the diners with its deliciousness.