Ingredients FOR THE MEAT SAUCE 4 tbsp olive oil 1.250 gr ground beef or half beef, half pork 1 sl. bacon, finely chopped 2 onions, finely chopped 2 carrots, finely chopped 2 sprig celery, finely chopped 2 clov. garlic, finely chopped 1 tbsp tomato paste 2 pkg peeled and crushed tomatoes (800 g) 1 cup wine 2 bay leaves 1 sprig thyme 2 sprig parsley Salt Pepper 1 cup milk (optional) FOR THE CREAM 1½ lt milk 6 tbsp cornstarch 50 gr butter 2 pinches nutmeg Salt Pepper 1/4 cup kefalotyri or parmesan 1 egg FOR THE BAKING DISH 1 pkg lasagna noodles 200 gr finely grated parmesan 150 gr grated mozzarella A little olive oil Equipment Baking tray Pot TAGS MEAT BUTTER MAIN COURSES ITALIAN SUNDAY LUNCH BÉCHAMEL MOM-MADE FOODS Ingredients FOR THE MEAT SAUCE 4 tbsp olive oil 1.250 gr ground beef or half beef, half pork 1 sl. bacon, finely chopped 2 onions, finely chopped 2 carrots, finely chopped 2 sprig celery, finely chopped 2 clov. garlic, finely chopped 1 tbsp tomato paste 2 pkg peeled and crushed tomatoes (800 g) 1 cup wine 2 bay leaves 1 sprig thyme 2 sprig parsley Salt Pepper 1 cup milk (optional) FOR THE CREAM 1½ lt milk 6 tbsp cornstarch 50 gr butter 2 pinches nutmeg Salt Pepper 1/4 cup kefalotyri or parmesan 1 egg FOR THE BAKING DISH 1 pkg lasagna noodles 200 gr finely grated parmesan 150 gr grated mozzarella A little olive oil Video Instructions ΣΑΛΤΣΑ ΚΙΜΑ Heat the olive oil in a wide, shallow pot over medium-high heat. Sauté the ground meat with the bacon for about 7-8 minutes until browned and it changes color. When the liquids evaporate and the mixture is well dried, add the finely chopped vegetables (onion, carrot, celery). Sauté for 4-5 minutes, stirring frequently, until the onion softens and becomes translucent. Add the garlic and tomato paste, and continue sautéing for 1-2 minutes. With a spoon, scrape the bottom of the pot to release the flavorful residue and bring out the aromas of the paste. Deglaze with wine (red or white) and let half the volume evaporate. Add the bay leaves, thyme, parsley stems, and the finely chopped tomatoes. Cover the ingredients with a little water. When the sauce comes to a boil, lower the heat to medium-low, cover with a lid, and simmer for about 1 hour and 30 minutes until the meat is well cooked. Toward the end of cooking, optionally add the milk and let it simmer for a few more minutes. During cooking, stir 3-4 times so the meat doesn’t stick. Season with salt and pepper toward the end of cooking. CREAM SAUCE In a pot, add the milk, cornstarch, butter, and a little salt. Mix well with a hand whisk before turning on the heat, so the cornstarch dissolves completely. Place the pot over medium heat and let the cream thicken for 7-8 minutes, stirring frequently with the whisk. When it begins to set, add the nutmeg and stir. Once the cream has thickened, remove from heat. Let it cool slightly for 5 minutes, then add the egg and grated cheese, stirring quickly and continuously with a whisk to incorporate evenly. IN THE BAKING DISH Preheat the oven to 180°C (355°F) on fan setting. Use a deep ovenproof dish or rectangular baking pan measuring 24×35 cm (9.5×14 inches). Lightly grease the pan. We will make 6 layers with lasagna, meat sauce, cheeses, and cream. Start by spreading a heaping spoonful of cream on the bottom of the pan and spread it evenly with a spoon. Add a little meat sauce. Make the first layer with lasagna noodles. Continue with alternating layers: meat sauce, lasagna, grated parmesan and mozzarella. Repeat until the pan is full. At the end, pour the remaining cream and spread it carefully on the surface. Cover with the remaining meat sauce. Place thin slices of fresh mozzarella on top and sprinkle with the remaining grated cheeses. Cover the pan with parchment paper (lightly buttered), and on top with aluminum foil, sealing the edges well to retain moisture during baking and prevent the pasta from drying out. Bake on the middle rack for 40 minutes. Toward the end of baking, remove the aluminum foil and parchment paper and bake for an additional 10 minutes until the surface is golden. Let the lasagna rest for 15 minutes on the counter before cutting. Serve in portions while still hot and juicy. RELATED ARTICLE Μυστικά για εύκολα λαζάνια με κιμά Tips The meat sauce should be quite juicy, not dry. TAGS MEAT BUTTER MAIN COURSES ITALIAN SUNDAY LUNCH BÉCHAMEL MOM-MADE FOODS
