It’s one of the most delicious (and very filling) Italian cuisine dish.
Layers of the meat ragù, delicate béchamel and pasta I varied with young roasted zucchini.
1 package Lasagne sheets
25 oz (1 kg) minced beef meat
2 garlic cloves
¼ celery root
4 sage leaves
1 teaspoon dry rosemary
½ teaspoon ground coriander
salt, pepper, pinch sugar – to taste
20 oz (0,5l) thick tomato sauce (passata)
2 oz (50 g) butter
3 tbsp wheat flour
2 cups milk
salt, pepper, nutmeg
4 young zucchinis
2 mozzarella balls
oil to fry
Heat up 2 tbsp oil in a pan. Add coriander, sage and rosemary. Slightly fry, so the flavour of herbs gets strong, add onion, meat, grated carrots, celery and garlic. After 10 min. of simmering add tomato sauce. Season to taste.
In a pot heat up the butter, add flour. Continuing whisking pour in a warm milk. Boil until gets thick. Season to taste.
Thin slice zucchinis. Each slice rub with oil. Fry in a grill pan.
In a bottom of a baking dish place one layer of the lasagne sheets (dry or blanched), top with a portion of the meat ragù, béchamel sauce and slices of mozzarella and zucchini. Continue with the layers until you use all ingredients, ending with a top layer of pasta, béchamel and cheese ( I also put sage leaves). Bake for about 50 min. at 300 F/150 oC (until cheese gets golden brown).