Ground Beef Lasagna with Eggs

Ingredients

• 12 whole‑grain lasagna sheets
• 1 onion
• 1 Garlic clove
• 2 carrots
• 0.5 bulb fennel
• 4 tomatoes
• 2 sprigs parsley
• 1 tbsp Olive Oil
• 400 g ground beef
• 1 bay leaf
• 125 ml Vegetable broth
• Salt
• Pepper
• 1 tbsp butter
• 1 tbsp wheat flour type 1050
• 250 ml milk (1.5% fat)
• nutmeg
• 80 g Parmesan
• 2 hard‑boiled eggs

Instructions

1. 1.

   Cook lasagna sheets in plenty of boiling salted water until al dente, then drain.

2. 2.

   Peel and chop onion and garlic. Peel and finely dice carrots. Trim and cube fennel. Blanch tomatoes, peel, core, and dice them. Wash parsley, dry, and chop.

3. 3.

   Heat oil in a pan and crumble ground beef into it. Add prepared vegetables and bay leaf, sauté for a few minutes, pour in broth, stir, then let the liquid evaporate over higher heat. Remove bay leaf, mix in parsley, season with salt and pepper.

4. 4.

   Melt butter in a pot, whisk in flour, cook briefly, then whisk in milk using a whisk. Season with salt, pepper, and nutmeg. Simmer gently for 15 minutes while stirring occasionally. Grate Parmesan and stir in one tablespoon into the sauce.

5. 5.

   Peel eggs and slice them thinly.

6. 6.

   Layer lasagna: start with a layer of noodles, add a layer of egg slices, spoon some meat‑vegetable sauce, spread béchamel, repeat layers until ingredients are used up. Finish with a top layer of noodles, béchamel, and sprinkle remaining cheese.

7. 7.

   Bake in a preheated oven at 200 °C (180 °C fan) for about 35 minutes until the lasagna is lightly browned.