Creamy Lasagna

Don’t be fooled by the belief that lasagna is a complicated or difficult dish to cook. It’s actually very easy. Let me show you how!

Ingredients

For the bolognese sauce:

ground meat (I mix chicken, pork and beef)
chopped onions, minced garlic, salt, white ground pepper, chopped fresh parsley, Foie gras, Tomato sauce

For the bechamel:

cornstarch, chopped onion, minced garlic and milk

Lasagna pasta

As topping: ried or fresh oregano, grated cheese for grilling

Instructions:

1. Heat olive oil in a skillet and sauté the chopped onions and minced garlic until onions are transparent and garlic is lightly golden in color.

2. Add the ground meat and mix well.

3. Add the chopped fresh parsley. Mix well.

4. When the meat has already changed in color, add the foie gras. Mix well. Add salt and pepper to taste.

5. Add tomato sauce, stir well. Set aside.

The bechamel sauce

1. Sauté chopped onions and minced garlic on olive oil. Add salt and pepper to taste.

2. Once the onions are transparent, add milk (desired amount depending on the quantity of canelones you’ll be making). For 1 tray of lasagna, I add 1 liter of milk (more or less). It’s better to start with less and just gradually add more until you get the desired consistency which is in between runny and thick.

3. Dissolve 3-4 tablespoons of cornstarch into a cup of water at room temperature.

4. Once the milk mixture boils, pour the cornstarch mixture and stir constantly so the mixture won’t stick to your pot. Reduce stove to low heat.

If your bechamel doesn’t have the right consistency, just add cornstarch or milk (if it’s too thick, add milk. if it’s too thin, more constarch). Set aside.

Assembly:

In a buttered dish, arrange the lasagna plates so it would fill the entire tray or plate. Top that with the lasagna filling. top your lasagna filling with bechamel sauce.