Lasagne

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!

https://atelierlalune.com/2018/07/lasagne/

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