Lasagna Al Rico

Rating: 3.5385 / 5.00 (13 Votes)

Total time: 45 min


BÉChamel sauce:



These lasagnas have little to do with those in Italian restaurants, but taste all the better for it.

Ragout: Season the minced meat with paprika, salt, pepper and herbs de Provence and knead together with the diced onion. Then brown the meat, taking care not to create too large lumps. Roughly grate the carrots and celery and add to the frying pan. Cut garlic into fine slices and fold in. Cook for 5 to 10 minutes, then add the tomatoes. Season with paprika, salt, pepper, herbs of basil, oregano, Provence and cayenne pepper. Simmer for a few minutes on low heat (e.g. while you are making the béchamel sauce). Add the red wine just before the end and season again.

Béchamel sauce: Melt the butter in a saucepan. Gradually add the milk and stir thoroughly with a whisk (no lumps!). Season lightly with salt and nutmeg (freshly grated).

Pour the mixture into the buttered casserole dish as follows: Bottom layer: béchamel sauce, then béchamel, pasta, ragout, … Top layer: béchamel. Finally, sprinkle with cheese, a little bit of paprika powder on top and bake in the oven at 180 to 200 °C until the cheese starts to brown (about 20 to half an hour).

Our tip: Use high-quality red wine for a particularly fine taste!

Leave a Comment