Bolognese and Aubergine Lasagne
&
Ventoux AOC Red Wine

A tasty dish with southern accents, this lasagne recipe is divinely melt-in-the-mouth. To accompany it, let's taste an elegant and classy red wine from the Rhône Valley.

Ventoux selection

Bolognese and aubergine lasagne recipe

PrEparation: 40 mins | CookING: 35 mins | serves: 6

Que boire avec des lasagnes ?

ingredients

20 pre-cooked lasagne sheets
4 aubergines
500g minced beef
1l tomato passata
2 onions
2 cloves of garlic
100g grated Parmesan
mixed herbs (thyme, bay leaf, oregano)
10 tbsp olive oil
fleur de sel, ground pepper

For the bechamel sauce:

40g flour
40g butter
500ml milk
2 tbsp tomato purée

preparation

Cut the aubergines into slices. Sprinkle with salt and let sweat in a colander.
Peel and thinly slice the onions, garlic and carrots. Fry them all gently in 3 tbsp olive oil in a casserole dish. After 10 mins, add the minced beef and stir for 5 mins.
Pour in the passata and season (mixed herbs, salt, pepper). Let simmer on a low heat for 20 mins.
Meanwhile, turn on the oven grill. Once the aubergine slices have rested, oil both sides. Put them on baking paper on the oven grill and put in the oven for 6 mins, turning half-way through.
Bechamel sauce: Melt the butter in a pot, sprinkle in the flour and cook for 2 mins, stirring quickly. Gradually stir in the milk and bring to a gentle boil. Add the tomato purée and cook for 6-8 mins.
Oil a gratin dish and line with the lasagne sheets followed by the aubergine slices, cover with the simmering sauce and sprinkle with parmesan. Repeat in successive layers.
Finish by covering with the bechamel sauce and sprinkle with Parmesan. Put in a pre-heated oven at 180°C (gas mark 4).

Suggestion: for a touch of freshness, finely chop some herbs (chives or fresh basil)

ventoux aoc

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Ventoux aoc

to enhance this dish: the rich and nuanced taste of a red ventoux aoc

With this tasty dish with southern accents, we need an elegant and classy red.

Appreciated for its bouquet of intense flavours and rich, nuanced taste, the red wines of the Ventoux appellation are deep and accomplished wines that support the creamy texture of our recipe.

Let's go to the Rhône Valley where the Domaine de Fondrèche produces a red wine among the best in Ventoux AOC.

cuvee domaine rouge - domaine de fondrèche

With a beautiful mineral structure on the palate, the Cuvée Rouge expresses all the intensity of the fruit from the blend of three grape varieties (50% Grenache, 40% Syrah, 10% Mourvèdre). This is a red wine balanced between fullness and freshness, power and elegance.

The aim of the estate is to produce "Identi-terres" wines, in other words, wines that are as close as possible to their terroir, while enhancing its value. The cuvée expresses all the character of its fruitiness through the enhancement of a terroir from a vineyard worked entirely naturally.

❝We don't force nature, but accompany it. We are not magicians but winegrowers: the vine makes the wine. My objective: to work in a natural way, creating harmony between the soil, the plant and its environment to produce great wines.❞ Sébastien Vincenti