Lasagne al Forno

I was feeling so much under the weather yesterday, that I forgot to call in a raincheck. I didn’t manage to cook let alone blog about it either.
Today I am feeling better and I needed some feisty comfort food. What could be more feisty and comforting than a home made lasagne baked to perfection?
Nothing! Good thing I had made a big pot of bolognese sauce on Sunday so I only had to cook the béchamel sauce. For the bolognese I usually simply sweat onions and garlic and then brown the minced meat. To a kilo of meat I add 6-7 cans of pelati tomatoes, half a bottle of good red wine and some balsamic vinegar. I then leave it to bubble away for 2-3 hours and season it to taste with Italian herbs, salt and pepper.
I have never made béchamel before but it is surprisingly easy. The recipe I was using is from the Betty Bossi Lasagne al Forno recipe.
Melt 3 tablespoons of butter in a pan.

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Add 3 tablespoons of flour.

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Whisk and cook the butter/flour mix over low heat without browning the flour. Remove the pan from the stove and add 6dl of milk.

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Put the pan back on the stove and bring the sauce to the boil. Continue whisking until it has the right creamy consistency.

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Pour 1/4 of the béchamel into an oven proof dish. Add the lasagne pasta and the meat sauce and repeat until finishing off the top layer with béchamel sauce and grated parmesan cheese.

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Now put it al forno for 45 minutes at 200 degrees Celsius.

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Mmmmmnamnam!

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