Spanish-Inspired Lasagna with Red Wine and Leeks

Ingredients

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 600g (1.3 lbs) minced beef
• 100ml (⅓ cup + 1 tbsp) dry red wine
• 300g (10.5 oz) chopped tomatoes
• 40g (3 tbsp) butter
• 1 leek, sliced
• 2 tbsp (16g) flour
• 500ml (2 cups) milk
• 80g (2.8 oz) Parmesan, grated
• 300g (10.5 oz) pasta (your choice)
• 150g (5.3 oz) mozzarella, shredded
• Vegetable oil, for cooking
• 3 tsp (15g) salt
• 1 tsp (5g) black pepper
• 1 tsp (4g) sugar
• Pinch of nutmeg

Step-by-Step Instructions

Step 1: Sauté the Onion and Garlic

1. Sauté the onion: In a large pan, heat a little vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it softens.
2. Add garlic: Add the minced garlic and cook for another minute, stirring constantly.

Step 2: Cook the Beef

1. Brown the beef: Add 600g of minced beef to the pan with the onions and garlic. Cook for 10 minutes, stirring occasionally, until the beef is browned and cooked through.
2. Add red wine: Pour in 100ml of dry red wine, along with 1 tsp of salt and ½ tsp of black pepper. Let the beef simmer until most of the wine evaporates, leaving a rich flavor.
3. Add tomatoes: Stir in 300g of chopped tomatoes and 1 tsp of sugar. Let the mixture simmer for another 5 minutes, then remove it from the heat.

Step 3: Make the Leek Béchamel Sauce

1. Melt butter: In a separate pan, melt 40g of butter over medium heat. Add the sliced leek and sauté for about 8 minutes, or until the leek is tender and fragrant.
2. Thicken with flour: Sprinkle 2 tbsp of flour over the sautéed leeks and stir for 1 minute to form a roux.
3. Add milk and season: Gradually whisk in 500ml of milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Season with 1 tsp of salt, black pepper, and a pinch of nutmeg.
4. Blend for smoothness (optional): If you prefer a smooth sauce, blend the leek béchamel using an immersion blender.
5. Add Parmesan: Stir in 80g of grated Parmesan to give the sauce a rich, creamy flavor. Remove from heat.

Step 4: Cook the Pasta

1. Boil pasta: Cook 300g of pasta in a large pot of salted boiling water with 3 tbsp of vegetable oil until al dente. Drain the pasta and toss it in the leek béchamel sauce to coat evenly.

Step 5: Assemble the Lasagna

1. Layer the lasagna: In a greased baking dish, add a layer of the creamy pasta. Follow with a layer of the savory beef and tomato sauce. Repeat the process until all the layers are completed, finishing with a final layer of pasta.
2. Top with mozzarella: Sprinkle 150g of shredded mozzarella on top, covering the entire dish.

Step 6: Bake the Lasagna

1. Preheat the oven: Preheat your oven to 180°C (360°F).
2. Bake: Place the lasagna in the oven and bake for 40 minutes, or until the top is golden brown and the cheese is bubbly.

Step 7: Serve and Enjoy

1. Cool slightly: Allow the lasagna to cool for a few minutes before slicing it into portions.
2. Serve hot: Enjoy the lasagna warm, with the perfect blend of creamy pasta, rich beef sauce, and melted cheese.

Tips and Variations

• Vegetable additions: Add some spinach, zucchini, or mushrooms for extra flavor and nutrition.
• Wine alternatives: If you don’t have red wine, you can use beef broth or a splash of balsamic vinegar for a similar depth of flavor.
• Spice it up: Add a pinch of chili flakes or paprika to the beef sauce for a bit of heat.