Lasagne Lasagne Milanese with No Tomato Sauce
Indulge in the comforting layers of **Lasagne Lasagne Milanese with No Tomato Sauce**, a unique twist on a classic Italian favorite. This rich and creamy lasagne skips the traditional tomato sauce in favor of a luscious béchamel and a velvety meat ragù made with ground veal, pancetta, and aromatic vegetables like carrot, celery, and onion. Featuring perfectly tender lasagne sheets, nutmeg-infused béchamel, and generously sprinkled Parmesan cheese, this dish delivers sophisticated flavors and hearty satisfaction in every bite. Ideal for those seeking an alternative to tomato-based recipes, this masterpiece showcases a delicate balance of creamy and savory notes, perfect for a comforting dinner or a special gathering. Serve it warm, and watch it become an instant crowd-pleaser!
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets
- 100 grams Unsalted butter
- 100 grams All-purpose flour
- 1 liters Whole milk
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Olive oil
- 500 grams Ground veal (or beef/veal mixture)
- 150 grams Diced pancetta
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 medium Onion, finely diced
- 100 ml White wine
- 200 ml Whole milk (for ragù)
- 100 grams Grated Parmesan cheese
Instructions
Preheat the oven to 180°C (350°F).
Make the béchamel sauce: In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually add the milk while whisking to avoid lumps. Cook until thickened, about 5-7 minutes. Stir in nutmeg, salt, and white pepper. Set aside.
Prepare the meat ragù: Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until browned and crisp, about 4 minutes. Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.
Add the ground veal to the skillet and cook until browned, breaking up any clumps with a wooden spoon. Pour in the white wine and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, pour in the milk, and season with a pinch of salt. Simmer gently for 20-25 minutes, stirring occasionally. The mixture should be creamy and not watery. Adjust seasoning as needed.
Prepare the lasagne layers: Bring a large pot of salted water to a boil. Cook the lasagne sheets for 2-3 minutes (if using fresh pasta) or per package instructions (if using dried pasta). Drain and set aside on a clean kitchen towel.
Assemble the lasagne: In a greased baking dish, spread a thin layer of béchamel sauce on the bottom. Cover with a layer of lasagne sheets. Spread a layer of ragù on top, followed by a drizzle of béchamel sauce, and sprinkle with Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel sauce and Parmesan cheese on top.
Bake the lasagne: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbling.
Remove from the oven and let rest for 10 minutes before slicing. Serve hot and enjoy!
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 469 mg | 36% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
