- 2 cups penne pasta
- 3 1/2 tablepoons butter, melted
- 1/4 cup parmesan, grated
- 1/4 teaspoon nutmeg, ground
- salt and pepper to taste
- 3 eggs, lightly beaten
- 1 tablespoon olive oil
- 1 large brown onion, diced
- 1 clove garlic, minced
- 2 bay leaves
- 1 1/2 lbs. ground beef
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1/2 cup stock
- 1/4 cup parsley, chopped
- 1/2 cup butter
- 1/2 cup flour
- 3 cups milk
- Salt and pepper to taste
- 1/2 cup cheese, grated
Preheat oven to 350°F and spray a 13×20 inches lasagna dish with cooking spray and leave to one side.
To prepare the pasta:
Cook the pasta half way through (per packet instructions), strain and put back in the pot.
Add butter, parmesan, nutmeg, salt and pepper. Stir to combine. When cool add eggs, fold through and leave until needed.
To prepare the meat sauce:
Heat oil in a large frying pan on high heat. When it’s hot add ground beef, using a spoon to break it up to separate, then add salt and pepper.
Brown the meat and continue cooking until all liquid is absorbed.
Add onions, garlic and bay leaves then saut’ for 3-4 minutes. Add tomato paste, stirring to coat meat- cook for 5 minutes.
Add wine, followed by stock then simmer further for 15 minutes.
Turn off heat, add parsley and set aside while you make the white sauce.
To prepare the white sauce:
In a small saucepan melt butter over medium heat. Add flour and cook for 2-3 minutes.
Slowly add milk, whisking to prevent lumps. Bring to the boil, season and simmer for 5 minutes. Remove from heat.
To assemble lasagna:
Place half the pasta into lasagna dish and spread out evenly. Add meat sauce, spreading to cover pasta.
Add remaining pasta followed by the white sauce. Sprinkle with cheese and bake for 50 minutes. Let sit for 5 minutes before serving.