Refined lasagne with lamb and two different sauces

For 12 persons

Ingredients: 3 packets of lasagne noodles, 3 cloves of garlic, 4 onions, 3 sticks of celery, 3 carrots, ½ bunch of fresh rosemary, olive oil, 2 teaspoons of dried oregano, 3 cans of 400 g of tomatoes, 375 ml of red wine, 750 g of lamb
For the béchamel sauce: 1 l milk, 75 g butter, 75 g flour, 100 g Parmesan cheese, 125 g buffalo mozzarella, peppercorns, fresh basil

Peel the garlic and cut into fine slices. Then peel the onions, put one aside, chop the remaining three into fine pieces and cut the last onion into larger slices. Moreover, clean and chop the celery and carrots, wash the rosemary, shake dry and chop finely. Next, heat some olive oil in a large pot and fry the garlic over medium heat for one minute until golden brown. Add the three finely chopped onions with the carrot and celery and fry over low heat for 10 to 15 minutes. Add rosemary, oregano, tomatoes and wine and season with a good pinch of sea salt and black pepper and bring to the boil. Reduce the heat and let it simmer for one hour until the sauce has thickened. Cut the lamb into small pieces and add them to the pot 15 minutes before the cooking time ends. Stir regularly and add some boiling water if the consistency becomes too thick. Meanwhile, preheat the oven to 180°C and start the béchamel sauce. Pour the milk into a large saucepan over low heat. Add the peppercorns and the rest of the onion and warm it up carefully. Melt the butter in a second pot, add the flour and mix everything over medium heat until you get a kind of paste. Stir frequently and let it boil for one or two minutes. Separate the hot milk from the peppercorns and the onion and then stir by the spoonful. Bring to the boil gently, then reduce the heat and let it simmer for five minutes or until a thick, smooth sauce is formed. Grate most of the Parmesan cheese, stir in and season to taste.
Grease a large casserole dish with some olive oil. Place the first layer of the lasagne sheets on the bottom of the dish. Then spread the layer with the meat sauce. Another layer of lasagne follows this time spread with a thin layer of béchamel sauce. Repeat this process as often as possible (preferably 6 to 8 times) and finish with a layer of pasta covered with béchamel sauce. Finish by spreading mozzarella and the remaining grated Parmesan cheese on the lasagne. Add a dash of olive oil and freshly plucked basil leaves to refine it. Bake the lasagne in the oven for about 45 minutes or take it out when the cheese is golden. Leave to stand for five minutes before serving.

Our wine recommendation

A glass of red wine tastes best with the delicious lasagne with lamb. How about the Leopard's Leap Classic Collection Merlot 2019, for example? With its pleasantly spicy structure and fruity notes, the Merlot is perfect with tomato-based dishes and with pasta. The Leopard's Leap Family Collection Cabernet Sauvignon 2016 has a strong character and an elegant structure. Supported by delicious notes of blackcurrant, blueberry and cherry, the red wine is equally suitable for a delicious lamb lasagne. As a classic red wine with a complex interplay of aromas of tobacco, cedar, cassis and mulberry, the Leopard's Leap Culinaria Grand Vin 2019 is an elegant accompaniment to lamb lasagne. The ripe tannins give the wine an elegant structure and support meaty dishes. Our tip: Serve the same red wine with your meal as you use for the sauce, then the taste experience becomes even more harmonious.

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