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- Lasagna Bolognese with Ajvar
Lasagna Bolognese with Ajvar
Prep time:
Cook time:
Serves: 4
Traditionally, lasagna is an Italian dish, but we’ve decided to add a bit of our own tradition to it.
Lasagna bolognese with ajvar will take a little longer to make, but the result will be fabulous. Ideal for a family lunch, or a dinner party with friends. Delicate and savory, melting in your mouth, and very filling at the same time. Looking for more pasta recipes? Look no further.Share recipe
Ingredients
- 1 large onion, diced
- 1 medium carrot, cubed
- 1 tbsp olive oil
- 500g ground beef
- 4 tbsp Granny’s secret Ajvar
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 50ml dry white wine
- 500g tomato puree, or pelati
- 200ml chicken stock
- 250g fresh lasagne sheets
- 2 tbsp unsalted butter
- 1 tbsp flour
- 250ml whole milk, (or cream) warmed
Method
Step 1
Clean and chop onion and carrot. Heat oil in a large pan, then add meat, onion and carrot, and fry until the meat turns a nice brown color. Season with salt and pepper to taste.
Step 2
Add wine and let boil for a few minutes, then reduce heat and stew until the liquid evaporates. Add tomato puree, ajvar and half of the stock, and let simmer for 30-40 minutes gradually adding the rest of the stock, and stirring occasionally, until the sauce boils down and thickens.
Step 3
While Bolognese sauce is cooling, make béchamel. Melt butter on medium heat in a pot, add flour and fry for about 1 minute, stirring constantly. Add milk or cream, reduce heat and simmer, still stirring constantly, until the sauce turns thick and creamy. Add salt and season to taste.
Step 4
To build your lasagna, start with a layer of béchamel sauce at the bottom of the casserole. Then keep layering the pasta, Bolognese and béchamel in that order. Cover the top layer of pasta with the rest of béchamel, and add parmesan if desired.
Step 5
Bake lasagna in the oven at 200°C for around 20 minutes.
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