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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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
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Remove from the oven and let rest for 10 minutes before slicing. Serve hot and enjoy!
Nutrition Facts
| Serving size | (3285.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6182.3 |
| Total Fat 282.7g | 0% |
| Saturated Fat 134.7g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1022.6mg | 0% |
| Sodium 7333.3mg | 0% |
| Total Carbohydrate 579.0g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 83.6g | |
| Protein 315.8g | 0% |
| Vitamin D 558.6IU | 0% |
| Calcium 2955.6mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 5885.9mg | 0% |
Source of Calories