Homemade Lasagna

Ingredients

• 2 tbsp butter
• 2 tbsp flour
• 400 ml lactose‑free milk (3.8% fat)
• Salt
• Pepper
• nutmeg
• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 500 g mixed ground meat
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 300 g chunky tomatoes (canned)
• 150 ml beef broth
• 1 tbsp freshly chopped oregano
• Salt
• Pepper (freshly ground)
• 50 g butter (for the dish and topping)
• 12 lasagna sheets
• 100 g grated lactose‑free Emmental

Instructions

1. 1.

   For the béchamel sauce, melt the butter in a small pot. Whisk in the flour and gradually stir in the milk while stirring continuously. Let it thicken for a few minutes, then season with salt, pepper, and nutmeg.

2. 2.

   Thinly grease a large square baking dish.

3. 3.

   For the Bolognese, wash, peel, and finely dice the onion, garlic, carrot, and celery. Brown the ground meat in hot olive oil until crumbly. Add the vegetables and cook briefly. Stir in tomato paste, then add tomatoes with broth. Simmer gently for about 30 minutes until thickened. Add oregano and season with salt and pepper.

4. 4.

   Preheat the oven to 200°C (400°F) with both top and bottom heat.

5. 5.

   Layer by spreading a thin layer of meat sauce on the baking dish floor. Place three lasagna sheets over it, then spread some béchamel sauce. Continue layering until all ingredients are used. Finish with remaining béchamel sauce. Sprinkle grated Emmental on top and dot with butter flakes. Bake for about 45 minutes until golden brown.