LASAGNA WITH MEAT SAUCE AND EGGPLANT
A classic Sunday dish of the Italians that no exceptions.
Difficulty:
Servings: 4
Category: Primo
Prep. Time: 20 min.
Cooking time:
Ingredients
- 2 large eggplants
- 100 grams of grated Parmesan cheese
- 150 grams of mozzarella
For the sauce
- 200 grams of ground beef
- 150 grams of minced pork
- 1 carrot
- 1 onion
- 1 stalk of celery
- 500 grams of tomato pulp
- 1 glass of red wine
- 5 spoon of extra virgin olive oil
- salt
- pepper
For the sauce:
- 80 grams of flour
- 80 grams of butter
- 1 L of milk
- salt
- Nutmeg
Preparation
Prepare the sauce: finely chop the onion, celery and carrot in a pan, sauté the chopped vegetables with the olive oil for about 3 minutes; add the minced meat and fry for 5 minutes, when the meat has browned, add the wine and let it evaporate. Add the chopped tomatoes, salt, pepper and simmer over low heat for about 35 minutes, uncovered, stirring occasionally.
Wash the eggplant, cut into cubes and fry, salt lightly, drain and put in a plate with paper towels.
Prepare the sauce: In a saucepan, heat the milk in another melt the butter and add the flour. Cook for a couple of minutes, stirring well. Pour the hot milk, a little at a time, stirring constantly and making sure that no lumps are formed. Cook over low heat for about 10 minutes. Finally add salt and a pinch of nutmeg.
Do blanch the lasagne in plenty of boiling salted water, after mash in cold water and salt, and then place them on a towel.
Grease a rectangular baking pan with high sides, spread on the bottom of the pan, a ladle of sauce and 4 tablespoons of sauce. Put above the sheet of pasta, then a layer of meat sauce, eggplant, mozzarella diced, Parmesan cheese and the sauce. Cover with another layer of pasta and keep it going to make 3 more layers. The last layer should be no mozzarella and eggplant.
Bake in preheated oven at 200 degrees for about 20 minutes, let stand for 10 minutes and serve.
Category: Cooking - Recipe - Primo
