Lasagna

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 1 green bell pepper
• 600 g Cherry Tomatoes
• 1 tbsp Olive Oil
• 400 g ground beef
• 1 tbsp Tomato Paste
• 150 ml meat broth
• 1 tbsp freshly chopped oregano
• Salt
• Pepper
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 400 ml warm milk (3.5 % fat)
• nutmeg
• 12 whole grain lasagna sheets
• 60 g Parmesan

Instructions

1. 1.

   Wash, peel and finely dice onion, garlic, carrot and celery. Wash bell pepper, halve it, clean and chop small pieces. Wash tomatoes, clean them, set some aside for garnish and cut the rest in halves.

2. 2.

   Heat olive oil in a pan and brown ground beef until crumbly. Add onion, garlic, carrot, bell pepper and celery and sauté briefly. Stir in tomato paste and add tomatoes with broth. Simmer gently for about 45 minutes until sauce is thick and creamy. Add oregano and season with salt and pepper.

3. 3.

   For the béchamel sauce melt butter in a small pot. Whisk in flour and gradually pour in milk while stirring. Cook for about 5 minutes until smooth, seasoning with salt, pepper and nutmeg.

4. 4.

   Spread some Bolognese on the bottom of a baking dish. Layer three sheets of pasta and brush with béchamel. Continue layering until all ingredients are used. Finish with remaining béchamel, top with leftover tomatoes and grate parmesan over it.

5. 5.

   Bake lasagna in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes until golden brown. Remove from oven and let rest lightly for a few minutes before cutting into servings.