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Spinach and smoked bacon lasagna


Ingredients:4 people
  • spinach lasagna
    250 g
  • smoked bacon
    25 g
  • chopped onion
    1 tablespoon
  • carrot
    1/2
  • celery stalk
    1/2
  • butter
    120g
  • sausage meat
    125 g
  • beef
    125g
  • ham
    50 g
  • fresh tomato sauce
    1 tablespoon
  • chicken liver
    50 g
  • grated parmesan cheese
    50 g
  • flour
    40g
  • milk
    1/2 liter
  • cream
    3 tablespoons
  • salt, ground pepper


Preparation:
  • Preparation time:30 minutes
  • Cooking time:30 minutes


Difficulty:[usr 2]

Finely chop the smoked bacon, onion, carrot and celery.

Put 40 g of butter in a saucepan, then the sausage meat, the beef and the diced ham. Cook for about 3 minutes, add the tomato sauce dissolved in a glass of hot water. Add salt, cook for 40 minutes over low heat; add water if necessary.

For the béchamel sauce, put the rest of the butter and flour in a saucepan over low heat, mix with a wooden spoon and cook for about 3 minutes, stirring constantly. Then add the milk little by little, whisking constantly; cook for 10 minutes. Salt and pepper.

Cut the chicken livers into cubes, add them to the meat sauce; stir the cream into the bechamel sauce.

Arrange the lasagna in an ovenproof dish:a lasagna, a layer of meat sauce, a lasagna… until all the ingredients are used up. Then pour the béchamel sauce, pepper and cook in fout th. 6 for 30 minutes.

Spinach and smoked bacon lasagna

A recipe taken from the Pâte pour Panzani book by chef Hubert