Lasagna with Fontina Cheese
Ingredients
- Ingredients
- 400 grams Lasagne noodle (precooked from the pack)
- 250 grams Fontina cheese
- butter
- Tomato sauce
- 2 cans Tomatoes (each about 400 g)
- 2 tsps sugar
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1 tsp Chili powder
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- Bechamel
- 500 milliliters milk
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 1 Tbsp Lemon peel (freshly zested)
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Peel and finely chop the carrots, onion, and garlic. Heat the oil in a saucepan, and sauté the onions, carrots, and garlic. Add the tomatoes and sugar, cover, and simmer over medium heat for 13 minutes. Mix in the chili powder, and season to taste with salt and pepper.
For the béchamel, melt the butter. Add the flour, stir to combine, and briefly cook. Gradually incorporate the milk, stirring constantly, then bring to a boil. Boil for 1 minute, then remove from the heat. Add the lemon zest, and season to taste with salt and pepper.
Grease a baking dish with the butter, and then line with the lasagna sheets. Top with the bechamel and the tomato sauce. Layer lasagna sheets over the top, and repeat the layers until all the ingredients have been used. Finish with a layer of the tomato sauce. Grate the fontina, and use it to top the lasagna. Bake for 30 minutes, or until golden brown. Garnish with basil, and serve with a green salad if you'd like.
