Choosing cheese, piece of cake
Lasagne with Brugge prior
200 g Brugge prior grated
10 to 15 sheets of green lasagne
Flat-leaf parsley and rocket to garnish
100 g Brugge butter
350 g mixed mince (veal/pork)
350 g beef mince (steak tartare)
2 large smoked onions
150 ml white wine
4 tbsp tomato purée
600 g cubed tomatoes
1 small chilli pepper
Salt and pepper
600 ml full-fat milk
1 onion
2 bay leaves
50 g butter
50 g flour
½ tsp nutmeg
50 g prior grated
Salt and pepper
Heat 100 g butter in a large pan, fry the chopped chilli pepper and onions, add the mixed mince and the beef mince and briefly fry.
Add the wine, the cubed tomatoes, the salt and pepper and the tomato purée. Gently simmer for 20 min, without a lid. Occasionally stir and check the seasoning.
Boil the milk together with a chopped onion and the bay leaves and then strain.
Prepare a roux with the butter, the flour and the milk, add the cheese and the herbs and stir until you obtain a smooth sauce.
Butter an oven dish and start to layer your lasagne, alternating layers of lasagne sheets, meat sauce, lasagne sheets, béchamel sauce, grated cheese, lasagne sheets and so on. The top layer must be béchamel sauce, over which you sprinkle the grated cheese.
Bake in the oven at 180°C for 40 minutes.