Lasagne
Persons
6
Ingredients
- 1 tbsp olive oil
- 3 to 4 garlic cloves - finely chopped
- 650g ground beef
- 2 onion - finely chopped
- 1 tomato - chopped
- - Ingredient A -
- 200g tomato puree
- 50ml cooking white wine or cooking sake
- 70g concentrated tomato paste
- 1 zucchini - thinly sliced
- a few lasagne sheets
- - Ingredient B -
- 1 tbsp bouillon beef powder
- 1 tsp kosher salt
- 1 tsp brown sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp worcestershire sauce
- 1 tsp honey
- 1 tbsp mirin
- 1/2 tbsp olive oil
For the white sauce
- 60g butter
- 50g plain flour / cake flour (T45)
- 1/4 tsp fine salt
- 1/2 tsp sugar
- 700ml milk
- 150g grated cheese
Instructions
- 1. In a skillet, heat 1 tbsp olive oil and fry the garlic until fragrant. Cook onion until soft and add beef, tomato. Stir-fry until meat is no more pink.
- 2. Add all ingredients A and bring to a boil. Reduce the heat to low. Cover and simmer for about 20min. Remove the lid and cook for about 10min more. Let it cool and set aside.
- 3. *Make white cream* Melt the butter over medium heat in a medium saucepan, then add the flour. Stir continuously until the mixture is smooth. Reduce the heat to medium-low and add the milk (a little at a time), stirring constantly. The mix will be a doughy paste at first. Keep adding milk gradually (avoid lumps). When all milk is added, reduce the heat to low to simmer, stirring constantly for a few more minutes until the sauce has thickened. Season with salt.
- 4. Spread a spoonful of the meat sauce and white sauce over the base of a baking dish. Arrange the zucchini, cover with pasta sheets. Repeat the layers : white sauce, meat, zucchini, pasta, twice more. Finish with meat sauce and then, last, white cream sauce.
- 5. Sprinkle grated cheese. Pre-heat the oven to 190℃.
- 6. Bake for about 45min.
- Serve hot!
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