Bechamel sauce
To prepare the bechamel sauce, bring the milk to a boil in a large saucepan.
In another pan, heat the margarine over a low heat until melted, then remove from the heat and sieve in the flour. Whisk well to remove any lumps.
Place back over the heat and lightly brown the mixture.
When the milk is hot, add a pinch of salt, and then whisk it into the butter and flour mixture and allow to thicken over a low heat. Cook for 5-6 minutes until creamy. Remove from the heat and add 1 tablespoon of Skaj’s White Roux.
Lasagne sauce
To prepare the lasagne sauce, chop the carrot, celery, onion and brown in a large pan with a drizzle of extra virgin olive oil.
When browned, add the minced meat and cook over a medium heat for 2-3 minutes. Add the wine and leave to evaporate until the alcohol is completely absorbed.
At this point, add the tomato passata, salt and pepper and cook over a moderate heat for about 20 minutes.
While the sauce is cooking, bring a large pan of water to the boil and add two handfuls of coarse salt. When it reaches boiling point, place 2 sheets of lasagne in at a time and boil for a few seconds before draining them. Place next to each other on a tea towel.
Spread a layer of sauce in the bottom of a rectangular pan followed by sheets of lasagne, small pieces of smoked provola, grated Parmesan and a little bechamel. Repeat this until creating a final layer of bechamel sauce and parmesan to ensure a gratin topping.
Bake in a pre-heated oven at 200 degrees for 20/25 minutes or in a fan oven at 180 degrees for 15/20 minutes.
A slight golden crust will form on the top when ready.
From cookaround.com blog
for 4 servings
