Some people know “pasta alla Boudoni” with white wine; now you will know lasagna alla Boomboombecker with champagne.
Preparing the filling
Place the yellow peppers in the oven at 180° for 5 minutes, then peel and slice them. In a pan, brown the whole garlic, bay leaf, onions, carrots, and finely chopped celery in olive oil. Add the minced meat and cook for 5 minutes. Pour in 1 glass of dry white wine (see promotions at Cadeau Vin) or 1 glass of champagne, then cook until the wine has completely evaporated. Then, pour in the tomato paste, 20g of flour, and the stock that you have prepared separately. Cook everything over medium heat for 60 minutes, then add the peppers and the cherry tomatoes, cut in half, adding a little salt and pepper.
Ingredients for 4 people
Preparation and cooking time 80 minutes
- 10 Barilla lasagna sheets
- 450g of minced veal
- 200g cherry tomatoes
- 75g of yellow peppers
- 50g of butter
- 50g of onions
- 50g of carrots
- 50g grated Parmiggiano Reggiano
- 5 round mozzarella cheeses
- 1 large bag of grated Emmental cheese
- 40g of celery
- 25g of tomato paste
- 25g olive oil
- 20g of flour
- 15g of bay leaf
- 1.5 L of vegetable broth
- 1 clove of garlic
- 1 glass of dry white wine or 1 glass of champagne
- salt and pepper
- béchamel sauce (ready-made if you don’t know how to make it well like me!)
Preparation of the béchamel sauce
If, like me, you mess it up every other time, it’s best to buy the small bricks of ready-made béchamel sauce from your local supermarket.
If you are a béchamel fanatic or simply daring, do the following:
Boil 0.9L of milk in a saucepan, then melt 50g of butter in another saucepan, add the flour, and pour in the hot milk. Stir vigorously to avoid lumps. Once boiling, remove from heat and add a little nutmeg and salt. Taste and add more salt to taste.
Making the layers then putting them in the oven
First, you’ll need to grease the edges of the large dish that will hold your champagne lasagna. Pour a ladleful of béchamel sauce then place 2 sheets of lasagna on top. Cover with the filling then pour 2 ladles of béchamel sauce and sprinkle with Parmiggiano and here we come to the little Boomboombecker extra, sprinkle with more grated Emmental cheese then add 4 slices of mozzarella. Repeat the operation 5 times then bake for 20 minutes at 200°.
ENJOY YOUR MEAL!
Lasagna is a pasta dish shaped into large sheets. It is also a dish made with the same pasta and usually consists of alternating layers of pasta, cheese, and two sauces, one meat-based and one…
