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Home Luxe lasagna met kalfsvlees en truffel

Italian Pasta Luxury Dinner Casserole Veal Truffle

Lasagna kan zo veel meer zijn dan een doordeweekse ovenschotel. Met kalfsvlees, een fluweelzachte truffelbechamel en verse lasagnebladen maak je een gerecht dat je tafelgenoten stil krijgt. Serveer dit op mooie pasta plates voor een presentatie die echt af is. Dit recept kost wat tijd, maar elke stap is de moeite waard.

x_ckl_recipe_markerLuxe lasagna met kalfsvlees en truffel Deze luxe lasagna combineert mals kalfsvlees, romige bechamelsaus met truffelolie en verse pasta voor een gerecht dat echt iets bijzonders is. Perfect voor een diner waarbij je wil laten zien dat je je best hebt gedaan. Hoe maak je een luxe lasagna met kalfsvlees en truffel? Hoofdgerecht Italiaans 4 servings 30 min 45 min 10 min 1 hour 25 min

Heat a splash of olive oil in a heavy-bottomed pan over medium heat. Sauté the onion and garlic until translucent, then add the minced veal and cook until crumbly and browned.
Add the tomato paste and cook for 2 minutes. Deglaze with the white wine and let it reduce briefly. Add the passata, thyme, salt and pepper. Let the sauce simmer over low heat for 30 minutes until nicely thickened.
Meanwhile, make the béchamel. Melt the butter in a saucepan, add the flour and stir for 1 minute over low heat. Gradually add the milk while stirring until you have a smooth, thick sauce. Season with nutmeg, salt and pepper. Finally stir in the truffle oil and remove the pan from the heat.
Preheat the oven to 190°C (conventional heat).
Butter a deep baking dish. Start with a layer of béchamel on the bottom, then place lasagne sheets on top. Spread a layer of meat sauce, then béchamel and a handful of grated Parmesan. Repeat until you have three or four layers. Finish with a generous layer of béchamel and the remaining Parmesan.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake the lasagna for another 15 minutes until the top is golden brown and crisp.
Remove the lasagna from the oven and let it rest for 10 minutes. Cut into neat portions, scatter with fresh basil leaves and grate some extra Parmesan over each serving for a chic finishing touch.

Italian Pasta Luxury Dinner Casserole Veal Truffle 500 g veal (minced or finely ground) 1 onion, finely chopped 3 garlic cloves, finely chopped 2 tbsp tomato paste 150 ml dry white wine 400 ml passata (strained tomatoes) 1 tsp dried thyme Salt and black pepper to taste Olive oil for frying 12 fresh lasagne sheets (or dried, oven-ready) 100 g finely grated Parmesan Fresh basil leaves for garnish For the truffle béchamel: 60 g butter 60 g flour 750 ml whole milk 1/4 tsp freshly grated nutmeg 2 tsp truffle oil Salt and pepper to taste Casserole pan Saucepan Whisk Deep baking dish Grater Wooden spoon Aluminum foil Cutting board Chef's knife Pasta plates pasta-bowls dinner plates dinner-plates Oven Gloves oven-gloves Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces Cosy & Trendy Diep bord Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm Cosy & Trendy ["Cutting board "] Pasta with roasted tomatoes and burrata foodies-pasta-met-geroosterde-tomaten-en-burrata Tortellini in creamy truffle sauce with pancetta and sage foodies-tortellini-in-romige-truffelsaus-met-pancetta-en-salie Tagliatelle with Lobster and Saffron Butter foodies-tagliatelle-met-kreeft-en-saffraanboter Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan

Recipe

Luxe lasagna met kalfsvlees en truffel

Deze luxe lasagna combineert mals kalfsvlees, romige bechamelsaus met truffelolie en verse pasta voor een gerecht dat echt iets bijzonders is. Perfect voor een diner waarbij je wil laten zien dat je je best hebt gedaan.

Course	Hoofdgerecht
Kitchen	Italiaans
Servings	4 servings

Preparation time

Preparation time	30 min
Time in oven	45 min
Stiffen up min.	10 min
Total	1 hour 25 min

Equipment

Casserole pan
Saucepan
Whisk
Deep baking dish
Grater
Wooden spoon
Aluminum foil
Cutting board
Chef's knife

Ingredients

500 g veal (minced or finely ground)
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp tomato paste
150 ml dry white wine
400 ml passata (strained tomatoes)
1 tsp dried thyme
Salt and black pepper to taste
Olive oil for frying
12 fresh lasagne sheets (or dried, oven-ready)
100 g finely grated Parmesan
Fresh basil leaves for garnish
For the truffle béchamel:
60 g butter
60 g flour
750 ml whole milk
1/4 tsp freshly grated nutmeg
2 tsp truffle oil
Salt and pepper to taste

Hoe maak je een luxe lasagna met kalfsvlees en truffel?

Heat a splash of olive oil in a heavy-bottomed pan over medium heat. Sauté the onion and garlic until translucent, then add the minced veal and cook until crumbly and browned.
Add the tomato paste and cook for 2 minutes. Deglaze with the white wine and let it reduce briefly. Add the passata, thyme, salt and pepper. Let the sauce simmer over low heat for 30 minutes until nicely thickened.
Meanwhile, make the béchamel. Melt the butter in a saucepan, add the flour and stir for 1 minute over low heat. Gradually add the milk while stirring until you have a smooth, thick sauce. Season with nutmeg, salt and pepper. Finally stir in the truffle oil and remove the pan from the heat.
Preheat the oven to 190°C (conventional heat).
Butter a deep baking dish. Start with a layer of béchamel on the bottom, then place lasagne sheets on top. Spread a layer of meat sauce, then béchamel and a handful of grated Parmesan. Repeat until you have three or four layers. Finish with a generous layer of béchamel and the remaining Parmesan.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake the lasagna for another 15 minutes until the top is golden brown and crisp.
Remove the lasagna from the oven and let it rest for 10 minutes. Cut into neat portions, scatter with fresh basil leaves and grate some extra Parmesan over each serving for a chic finishing touch.

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A nice deep plate makes a difference when you serve this lasagna. It keeps your portion warm, looks well presented and gives the dish the attention it deserves. Choose tableware that is as good as what you serve in it.

Have lasagna left over? Store portions in a sealed container in the refrigerator for up to 3 days. Reheating in the oven at 160°C (covered with foil) gives the best result. The flavors are actually even better the next day.

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