Ground Meat Lasagna with Onions

Ingredients

• 400 g minced meat
• 1 small onion (finely chopped)
• 1 Garlic clove
• 1 Tbsp clarified butter
• 125 ml dry red wine
• Salt
• Pepper (freshly ground)
• 1 carrot (peeled, very finely grated)
• 1 stalk celery (cleaned, very finely grated)
• 150 ml beef broth
• 3 tbsp tomato paste
• 1 bay leaf
• 500 g onions
• 2 Garlic cloves
• 1.5 tsp herbs de Provence
• 2 tbsp butter
• 2 tbsp butter
• 2 tbsp flour
• 350 ml milk
• Salt
• Pepper (freshly ground)
• nutmeg
• 200 g Emmental cheese
• 100 g Parmesan (freshly grated)
• 400 g lasagna sheets
• 1 tomato (sliced)
• 0.5 onion (in rings)

Instructions

1. 1.

   Soak the lasagna sheets in a large bowl of plenty cold water, placing them crosswise to prevent sticking.

2. 2.

   For the meat sauce brown the minced meat in clarified butter until crumbly; add vegetables and bay leaf for several minutes, pour in wine, stir in beef broth and tomato paste, reduce most liquid over higher heat, remove bay leaf, season with salt and pepper, set aside.

3. 3.

   For the onion mixture peel and halve onions, dice finely. Add pressed garlic, cover, cook on low to medium heat in butter until translucent; add water if needed. Set aside and mix in herbs de Provence.

4. 4.

   For the béchamel melt butter in a pot, whisk in flour, sauté briefly, then whisk in milk with a whisk, season with salt, pepper and nutmeg, simmer gently for 15 minutes, stir in 1 tbsp Parmesan.

5. 5.

   Layer the lasagna: place a greased baking dish with a layer of noodles, add half the meat sauce, sprinkle 1 tbsp Parmesan and 2 tbsp Emmental, cover with noodles. Add half the onions, drizzle 1/3 béchamel, scatter some cheese, top with noodles. Repeat next two layers similarly, then cover with remaining béchamel, tomato slices and onion rings, sprinkle remaining cheese. Bake in preheated oven at 200°C for about 40 minutes until lightly browned.

6. 6.

   Serve hot with a mixed salad.