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The following article was published in our article directory on July 15, 2014.
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Food and Wine at LeVinRouge

Article Category: Advice

Author Name: Julien Morelle

Homemade Lasagne with 2009 Bordeaux
It's the Family Favorite, Lasagne with Homemade Tomato and Basil Sauce. And in addition, homemade Béchamel Sauce. In an Italian Cooking series, as LeVinRouge are currently marketing with their YouTube Channel, "One simply can't forget about Lasagne". This specific meal is great for families or dinner parties and it's well worth making a large batch for you to keep pieces in the freezer for those occasions where one's cooking time is limited.
Pair with a 2009 Chateau Peyrou Cotes du Bordeaux that is a solid, medium red from a superb year.

Preparation Time: 25-30 mins
Cooking Time: 40 mins
Ingredients (Serves 8):
Homemade Tomato and Basil Sauce (From LVR Recipe)
300g Minced Beef
Lasagne Sheets
1 Finely Chopped Large Onion
150g Cheddar Cheese
50g Flour, 50g Butter & 60cl Milk (may add more) for Bechamel Sauce
1 Lemon
Olive Oil, Nutmeg, Salt & Pepper

Method:
Part 1: Bolognese
Add olive oil and finely chopped onions to the cooking pot on high gas. Cook for approximately 1 minute or until the onions are soft.
Add the minced beef and fry with the onions until all of the beef is coloured. This should take about 1-2 minutes. Tip: Cook a large amount of Bolognese and save the excess for pasta dishes later in the week. After the meat is ready, add the homemade tomato sauce to the beef and onions. Cover and cook on a medium heat for 10 minutes.
Part 2: Béchamel
Add the butter to a hot saucepan on high gas. Once the butter has largely melted, add the 50g of flour and begin to mix continuously and carefully. The trick is to keep your mix constantly moving so as to avoid burning the butter. Turn to a low-medium temperature for this process. We really do not want to turn the mix brown from cooking now. We are going to continue to mix as long as it stays yellow-colored, but as the mixture begins to darken in colour, begin to add your milk little by little, in stages, continuing to stir. The mixture should begin to become thick and you can increase the amount of milk should you prefer a greater amount of béchamel. Once the sauce is boiling, add a dust of salt, pepper and nutmeg. The béchamel is ready when it is a heavy liquid.
Building the Lasagne
First off, drop a small amount of béchamel into the oven dish in order to have the lasagne sheets stick to the base. Then start the build.
1. Cover with Lasagne sheets.
2. A coating of Bolognese.
3. A Level of béchamel
4. A sprinkle of chedder cheese
Repeat once.

The final layer is simply the lasagne sheets put on top and covered with béchamel sauce. Sprinkle lemon juice on top of the béchamel and a final layer of cheddar cheese.

Cook in the oven at 180° for 40 minutes
Enjoy!

Keywords: wine aerator, how to, food and wine, red wine, wine aerator set

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