|Olive oil||1⁄4 Cup (4 tbs)|
|Ground beef||8 Ounce|
|White pepper||1⁄2 Teaspoon|
|Red wine||5 Tablespoon|
|Tomato paste||1 Tablespoon|
|Whipping cream||6 Tablespoon|
|Dried oregano||1 Pinch|
|Lasagna||1 1⁄4 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1 Pinch|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Peel and dice onion.
Heat the oil in a pan and fry the meat and onions for 5 minutes, until browned.
Add the salt, pepper, wine and tomato paste and cook until thick.
Stir in the cream and oregano.
Cook the lasagne in boiling salted water until just tender (al dente).
Drain and rinse under cold water.
Dry with paper towels.
Arrange the lasagne and meat sauce in layers in a greased ovenproof dish, ending with a layer of lasagne.
Dot with butter and sprinkle with nutmeg and grated cheese.
Bake in a moderate oven (350° F) for 10 minutes.