*Ingredients
+meat sauce
°2.5 ml (1/2 tsp) fennel seeds
°1 ml (1/4 tsp) crushed pepper flakes
°340 g (3/4 lb) lean ground pork
°340 g (3/4 lb) lean ground beef
°45 ml (3 tbsp.) olive oil
°2 onions, chopped
°2 celery stalks, chopped
°3 garlic cloves, finely
°2 cans, 28 oz (796 ml) each, whole plum tomatoes
°5 ml (1 tsp) dried oregano
+Béchamel sauce
°40 g (3 tbsp.) butter
°40 g (1/4 cup) unbleached all-purpose flour
°625 ml (2 1/2 cups) milk
°35 g (1/2 cup) finely grated fresh parmesan cheese
+lasagna
°12 lasagna noodles
°400 g (4 cups) grated caciocavallo or mozzarella cheese
°15 ml (1 tbsp.) chopped flat-leaf parsley
°15 ml (1 tbsp.) chopped chives
*Preparation
meat sauce
In a mortar using a pestle or in a spice grinder, reduce the spices to powder.
In a large saucepan over high heat, cook the meat with the ground spices in the oil, breaking them up with a wooden spoon, until golden brown. Salt and pepper. Adding onions, celery and garlic. Continue cooking over medium heat for 5 minutes.
Add tomatoes and oregano. Using a potato masher, mash the tomatoes, pressing them into the pan. Bring to the boil and simmer gently for 1½ hours, stirring regularly, or until the sauce has reduced by a quarter. Adjust seasoning.
Béchamel sauce
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and continue cooking for 1 minute, stirring with a whisk. Add the milk while whisking. Bring to a boil and simmer gently for 2 minutes or until the mixture thickens. Stir in the parmesan. Salt and pepper. Cover and keep warm.
lasagna
Meanwhile, in a large pot of salted boiling water, cook the pasta very al dente. Drain. Oil the pasta and lay it out on a baking sheet. Cover with a damp cloth or plastic wrap.
Place the grill at the center of the oven. Preheat the oven to 190°C (375°F).
Assembly
In a 33 x 23 cm (13 x 9 in.) baking dish, spread 125 ml (1/2 cup) of the hot meat sauce. Cover with a layer of pasta. Spread 500 ml (2 cups) of the meat sauce then 150 ml (2/3 cup) of béchamel. Sprinkle with 65 g (2/3 cup) of the cheese. Continue with the rest of the pasta, meat sauce and béchamel, ending with the rest of the cheese (freeze at this stage without the cheese, if desired). Place the dish on a baking sheet.
Bake for 25 minutes.
Meanwhile, in a small bowl, combine the herbs. Sprinkle over the lasagna. Return to the oven and continue baking for 10 minutes or until the cheese is golden brown. Let stand 15 minutes before serving the lasagna.
Enjoy !
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