3 tablespoons Olive Oil
1 Carrot, chopped
1 Onion, chopped
2 3/4 cup Ground Beef
About 1/2 cup Dry White Wine
Generous 1 cup Diced tomatoes
2 tablespoons Butter, and extra for greasing
Lasagna/Pasta Noodles
About 1-2 cups Parmesan cheese
Salt and pepper
Béchamel sauce
Heat the olive oil in a pan add the carrots and onion and cook over low heat, stirring occasionally, for five minutes. Add the meat and cook until browned, then pour in wine and cook until it has evaporated. Season with salt, add the strained tomatoes and simmer for 30 minutes, then season with pepper. Preheat the oven to 400°F. Grease an oven proof dish with butter. Roll out the pasta dough onto a sheet. Cut into 4 inch squares and cook, a few at a time, and plenty of lightly salted, boiling water for a few minutes. Drain and place on a damp dish towel. Arrange a layer of lasagna on the base of prepared dish, spoon some of the meat sauce, then some of the béchamel sauce on top, sprinkle with some of the Parmesan and dot with some of the butter. Repeat the alternating layers until all the ingredients have been used, ending with a layer of béchamel sauce. Bake for 30 minutes.
Béchamel Sauce:
1/4 cup Butter
1/4 cup of all-purpose Flour
2 1/4 cup Milk
1 cup Half-and-Half
Salt and Pepper
Instructions:
Melt the butter in the pan over medium heat. Whisk in the flour. Pour in all the milk, whisking constantly until it starts to boil. Season with salt, lower the heat, cover and simmer gently stone occasionally, for at least 20 minutes.
Music: Night in Venice
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Musician: @iksonofficial