Veal lasagna

Veal lasagna

It's been a long time I'm saying I'm going to make lasagna, and today I finally did. It's not that much complicated just a bit long but the result is so goooood (and appreciated by everyone). 

For 6 persons, you need: 

- 400g of minced veal

- 1 onion

- 1 bouquet garni

- 500g of tomato pulp

- 50g of butter

- 50g of flour

- 75cl of milk

- lasagna dry ou fresh  

- 1 or 2 balls of mozzarella  

First step: The tomato-veal          

Cut the onion, and golden it with a drop of olive oil. Add the veal, and stir. Add salt, pepper, bouquet garni (or thyme). When the veal is cooked, add the tomato and wait until this mix sticks to a spoon. 


Second step: the béchamel  

There is no good and real lasagna without béchamel. Melt the butter. Add the flour and stir until like a mousse appears. Then add the milk and stir it again. When big bubbles appear, stir one more minute. The mix must thicken but not too much. A creamy texture is the best.

Last step (but not least): 

Spread  a slim layer of tomato-veal, spread the pasta, then a layer of tomato-veal, then the béchamel. Pasta again and tomato-veal, béchamel, pasta. End with a layer of béchamel and the mozzarella. 


Bake in the oven during 20 minutes at 180deg.

Bon appétit!


Gold obsession

Gold obsession

TPS renewal!

TPS renewal!