Lasagna
Ingredients
- For the noodles
- 400 grams Lasagne noodle (pre-cooked from the package)
- For the meat sauce
- 600 grams mixed Ground meat (pork and beef)
- 4 garlic cloves
- 1 Peperoncino (crumbled)
- 1 tsp Cumin (ground)
- 1 tsp cilantro (ground)
- 150 grams chickpeas (canned)
- 3 Tbsps Tomato paste
- 350 milliliters Beef stock
- For the bechamel sauce
- 500 milliliters milk
- 200 grams Pastry flour
- 200 grams butter
Preparation steps
Preheat oven to 200°C (approximately 400°F).
For the meat sauce: Peel garlic and chop finely. Heat 5 tablespoons olive oil in a Dutch oven and sauté peperoncino, cumin and coriander. Add ground meat and fry until crumbly. Stir in garlic and sauté. Pour in half of the broth and bring to a boil. Stir in tomato paste and simmer briefly. Pour in remaining stock and gently simmer while covered for 30 minutes.
Drain chickpeas well.
For the bechamel: Melt butter in a saucepan, dust flour over it, stir well and allow to brown slightly. While stirring gradually add milk and bring to a boil. Cook for about 1 minute then remove from heat and season with salt, pepper and nutmeg.
Stir chickpeas into the finished meat sauce and let stand for 5 minutes. Taste the sauce again and season to taste.
Grease a baking dish with butter. Layer pasta sheets alternately with meat sauce. Cover the last layer of pasta with bechamel sauce and sprinkle with butter flakes.
Bake in the hot oven for 30 minutes. Serve garnished with pecorino.
