Italian Lasagna with Meat Sauce

Ingredients

• 12 lasagne sheets
• 2 sprigs sage
• 40 g freshly grated Parmesan
• 2 tbsp butter flakes
• Pepper
• nutmeg
• 1 tbsp Olive Oil
• 2 tbsp Tomato paste
• 150 ml red wine
• 400 g diced tomatoes (canned)
• 1 tbsp fresh chopped oregano
• Salt
• Pepper

Instructions

1. 1.

   Wash, peel or trim the onion, garlic, carrot and celery; finely dice the onion and garlic, slice the celery, julienne the carrot. Wash, halve, clean and dice the bell pepper. Brown the ground meat in hot olive oil until crumbly. Add the vegetables briefly to sauté. Stir in tomato paste and deglaze with wine. Add tomatoes and simmer the ragù, stirring occasionally, for about 20 minutes until thickened. Season with oregano, salt and pepper.

2. 2.

   In a small pot melt butter for the béchamel sauce. Whisk in flour and gradually pour in milk while whisking. Simmer for a few minutes until creamy; season with salt, pepper and nutmeg.

3. 3.

   Preheat oven to 200 °C (392 °F) fan‑forced.

4. 4.

   Spread a layer of meat sauce on the bottom of a baking dish. Top with three lasagne sheets and brush with béchamel. Repeat layers until all ingredients are used, finishing with béchamel. Rinse sage leaves, shake dry, pick off stems and scatter over the lasagna. Sprinkle parmesan and top with butter flakes. Bake in the oven for about 45 minutes until golden brown.