This Spanish-inspired lasagna combines the rich, savory flavors of minced beef, dry red wine, and a creamy leek-infused béchamel sauce. Layered with tender pasta and topped with gooey mozzarella, this dish is bursting with flavor and comfort. It’s a dinner that your taste buds won’t forget!
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
- 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.
- Add garlic: Add the minced garlic and cook for another minute, stirring constantly.
Step 2: Cook the Beef
- 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.
- 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.
- 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
- 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.
- Thicken with flour: Sprinkle 2 tbsp of flour over the sautéed leeks and stir for 1 minute to form a roux.
- 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.
- Blend for smoothness (optional): If you prefer a smooth sauce, blend the leek béchamel using an immersion blender.
- Add Parmesan: Stir in 80g of grated Parmesan to give the sauce a rich, creamy flavor. Remove from heat.
Step 4: Cook the Pasta
- 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
- 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.
- Top with mozzarella: Sprinkle 150g of shredded mozzarella on top, covering the entire dish.
Step 6: Bake the Lasagna
- Preheat the oven: Preheat your oven to 180°C (360°F).
- 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
- Cool slightly: Allow the lasagna to cool for a few minutes before slicing it into portions.
- 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.
This Spanish-inspired lasagna is rich, comforting, and full of flavor—perfect for a special dinner or a cozy family meal! Enjoy the unique twist of red wine and leeks in this classic favorite.