Herb Lasagna

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 2 stalks celery
• 1 tbsp Olive Oil
• 400 g mixed ground meat
• 1 tbsp Tomato Paste
• 50 ml red wine
• 400 g peeled tomatoes (canned)
• Salt
• pepper (ground)
• 20 g butter
• 1 tbsp flour
• 400 ml milk
• Salt
• white pepper
• 12 lasagna sheets
• 1 ball mozzarella (125 g)
• 2 tbsp freshly grated Parmesan
• 1 tbsp butter flakes
• basil (for garnish)

Instructions

1. 1.

   Wash, peel and finely dice the onion, garlic, carrot and celery. Sauté onions and garlic in hot oil until translucent. Add ground meat and brown it crumbling. Briefly cook remaining vegetables and stir in tomato paste. Deglaze with red wine and add tomatoes. Simmer for about 15 minutes, stirring occasionally, then season with salt and pepper.

2. 2.

   For the béchamel sauce melt butter in a small pot. Whisk in flour and gradually pour in milk while whisking. Let it thicken for a few minutes, seasoning with salt and pepper.

3. 3.

   Preheat oven to 200°C (400°F) fan‑forced.

4. 4.

   Spread a layer of meat sauce on the bottom of an 18x25 cm baking dish. Place three lasagna sheets over it and brush with béchamel. Repeat layers until all ingredients are used, finishing with remaining béchamel. Slice mozzarella and arrange on top. Sprinkle parmesan and scatter butter flakes. Bake for about 40 minutes until golden brown.

5. 5.

   Remove from oven, cut into portions, and serve garnished with fresh basil.