Lasagna

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 400 g ground beef
• 500 g peeled tomatoes (canned)
• 100 ml red wine (non-alcoholic)
• Salt
• Pepper
• 0.5 bunch Basil
• 2 tbsp butter
• 2 tbsp Whole wheat flour
• 300 ml milk (3.5% fat)
• nutmeg
• 400 g whole wheat lasagna sheets (16 pieces)
• 150 g Gouda (or other cheese)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Warm olive oil in a pot and sauté the onions with garlic until translucent (about 4-6 minutes). Add the ground beef, cook until crumbly, then add the tomatoes. Pour in the red wine, season with salt and pepper, and simmer over medium heat for 20–25 minutes, stirring occasionally.

2. 2.

   Meanwhile wash the basil, shake off excess water, roughly chop the leaves, and stir into the meat sauce.

3. 3.

   For the béchamel sauce melt butter in a pot, sprinkle flour over it, and sauté while stirring. Gradually add milk, whisk vigorously with a whisk to prevent lumps. Let thicken for at least 5 minutes over low heat, season with salt, pepper, and nutmeg, then remove from heat.

4. 4.

   Spread 1–2 ladles of the meat mixture in a baking dish, cover with lasagna sheets, and brush with some béchamel sauce. Repeat this layering process until all ingredients are used, finishing with a layer of meat. Sprinkle grated cheese over the top.

5. 5.

   Bake the lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes until golden brown. Remove and serve portioned on plates.