This smoky pancetta lasagne features a rich meat ragù with lentils, layered with creamy béchamel sauce and a mix of cheddar, Parmesan, and smoked mozzarella cheeses. Slow-cooked to perfection, it's a hearty Italian classic with a flavorful twist.
Ingredients extracted via AI
smoked pancettabay leafgarliccarrotceleryred onionground pork shoulderground beefsaltblack pepper0.5 ks nutmeg2 pohár red winelentilstomatoeswater50 g butterleek4 PL flour1 l milkcheddar cheeseParmesan cheesesmoked mozzarella
Procedure generated via AI
Thinly slice the smoked pancetta and fry it in a pan until it becomes fragrant and smoky.
Add bay leaves and garlic to the pan to sauté briefly.
Stir in chopped carrot, celery, and red onion, cooking for about 5 minutes until softened.
Push the vegetables to one side of the pan and add the ground pork shoulder and ground beef.
Break up the meat, let the moisture evaporate, and cook until browned nicely.
After 10 minutes, season with salt, plenty of black pepper, and freshly grated nutmeg, about half a small nutmeg.
Pour in two small glasses of red wine and stir in the lentils.
Add finely chopped tomatoes, top up with a can of water, and let the mixture simmer gently for about an hour and a half.
To make the béchamel sauce, melt 50 grams of butter in a saucepan and add sliced leek, cooking until softened.
Stir in four tablespoons of flour and cook briefly, then gradually whisk in one liter of milk and bring to a boil.