|150 g||lasagna sheets|
|500 g||ground beef|
|800 g||tomatoes (crushed, canned)|
|2 tsp||oregano (dried)|
|60 g||Parmesan cheese (grated)|
|olive oil for frying|
Chianti Classico D.O.C.G.
This classic wine, with its full body and smooth tannins, is an ideal sparring partner for lasagna. The rich dish plays to the wine’s strengths: tomatoes pair wonderfully with its fruitiness and the pasta highlights its spice. Decant and serve this Chianti at 16 - 18°C / 60 – 65°F.
Finely chop garlic. Peel and dice onion and carrots.
Heat some olive oil in a large frying pan and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.
Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.
Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.
Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.
Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.