Green Lasagna with Parmesan
Green lasagna with parmesan is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 2 Garlic cloves
- 1 Carrot
- 1 stalk Celery
- 2 tbsp olive oil
- 250 g mixed ground meat
- 1 tbsp Tomato Paste
- 50 ml red wine
- 300 g peeled canned tomatoes (with juice)
- Salt
- Pepper (freshly ground)
- 30 g Butter
- 20 g flour
- 200 ml beef broth
- 200 ml milk
- 250 g green lasagna sheets
- 50 g freshly grated Parmesan
Instructions
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1.
Peel and finely chop the onion and garlic. Peel the carrot, wash and trim the celery, then finely dice both.
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2.
Heat olive oil in a deep pan over medium heat; brown the onion, garlic, and ground meat. Add the carrot and celery and cook briefly. Stir in tomato paste, wine, and tomatoes with juice. Slightly crush the tomatoes, season with salt and pepper, and simmer for about 15 minutes.
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3.
Melt 20 g butter in a pot. Whisk in flour and sauté briefly. Gradually add broth and milk while stirring, season with salt and pepper, and let the béchamel sauce simmer gently for about 5 minutes.
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4.
Preheat the oven to 200 °C (392 °F) with both fan and top heat.
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5.
Spoon some béchamel into a baking dish and layer with lasagna sheets. Alternate layers of ground meat mixture, béchamel sauce, and pasta. Finish with a top layer of pasta brushed with béchamel. Sprinkle parmesan on top and bake in the preheated oven for about 40 minutes until golden brown. If it darkens too quickly, cover with foil.
