Lasagna with pancetta is, according to my son, the world's very best lasagna. The secret is the seasoning and that the meat sauce is allowed to cook leeenge.
The meat sauce:
500 g chop dough
100 g diced pancetta (Italian bacon, but you can use Norwegian)
Olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 carrots in tiny cubes
1 chopped onion
1 bottle (or 2 cans) of chopped tomatoes, preferably Mutti
2 bay leaves
1 bit cinnamon bark
Salt and pepper
Brown chop dough and pancetta in a little olive oil, add rosemary, thyme, onion and carrots. Bake for a few more minutes. Add chopped tomatoes, cinnamon bark and bay leaves and cook for a long time, preferably 1 hour or more. This makes the sauce sweet and tasty. Season with salt and pepper.
White sauce:
2 tablespoons butter
2 tablespoons wheat flour
4 dl milk
Salt and pepper
100 g grated cheese, preferably well-aged or parmesan
Melt butter in a saucepan, stir in flour and sprinkle with milk. Bring to a boil and simmer the sauce for about 5 minutes. Stir occasionally so it doesn't get stuck. Season with salt and pepper and add grated cheese.
Mounting:
Meat sauce
White sauce
Lasagne plates
100 g grated cheese, preferably well aged and preferably several types
Add meat sauce (pick out laurel and cinnamon), white sauce and lasagna plates layered in a baking dish and sprinkle grated cheese on top.
Bake in the oven at 175 degrees for approx. 45 minutes. Serve with a good salad.
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