Lasagne all’Amatriciana

After making Amatriciana the authentic way a bunch, one day I decided to do a little freestyle. This dish is by far one of the best things
I’ve ever eaten. It isn’t truly authentic I know, which may get some people upset, but this recipe has the same important qualities as the original. So here we go:

-cook guanciale in pan to render fat, take out guanciale, leave the fat in pan.

-add a little bit of chopped onion (I know, I know)

-splash of white wine 🤫

-add San Marzano tomatoes to pan

-add guanciale back into pan

-simmer sauce for 25 min

-make béchamel (butter, flour, whole milk, nutmeg, black pepper, little salt) set aside.

Assemble in baking dish

-red sauce

-lasagne

-red sauce

-béchamel

-pecorino cheese

-scamorza cheese (some really good stuff)

-lasagne

Repeat til everything is gone 🙂

I’m sorry for not giving specific measurements, I pretty much eyeball everything. Also forgot to take a pic of the entire thing the baking dish.