Ingredients:
- 250g lasagna sheets
- 50g softened butter
- 150g grated parmesan
- Salt and freshly milled pepper
- 10 basil leaves
For the bolognaise sauce:
- 1 chopped onion
- 3 cloves garlic, crushed
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 40 parsley leaves, chopped
- 60ml olive oil
- 1 tbsp herbes de provence
- 250ml veal stock
- 1 small carton tomato concentrate
- 1kg tin of crushed tomatoes
- 300g veal minced meat
For the bechamel sauce:
- 125g softened butter
- 125g flour
- 1 litre hot milk
Instructions:
Pour hot water half- way up the sides of a dripping pan, or a tray with high sides. Place the lasagna sheets in this tray in order to pre-cook them.
Stir together olive oil, chopped onions, celery and carrot in a large frying pan. Cook for 5 minutes until the vegetables begin to colour. Add in the minced meat, herbs and crushed garlic, stirring well. Continue cooking and stirring for another 5 minutes, pouring in some of the 250ml of stock to keep from drying. Add the crushed tomatoes and tomato concentrate. Season with salt and freshly milled pepper. Leave to cook for a further 30 minutes, stirring frequently. Put to one side.
For the béchamel sauce (to be prepared whilst the bolognaise cooks):
Melt the better in a large saucepan, then tip in the flour all at once. Mix well using a wooden spoon. Cook it through and add the milk little by little whilst stirring continuously. Season with salt and freshly milled pepper. Keep to one side.
In the bottom of a buttered gratin dish, spread out a layer of pre-cooked lasagna sheets, then a layer of the bolognaise sauce. Sprinkle over a mixture of Emmental and mozzarella. Follow with a layer of béchamel sauce, and another sprinkle of cheese, before repeating the process until you reach the top of the dish. Finish with a layer of béchamel and a final sprinkle of cheese.
