Lasagna

Ingredients

• 1 onion
• 1 Carrot
• 1 Garlic clove
• 1 stalk Celery
• 2 tbsp olive oil
• 250 g mixed ground meat
• 5 tbsp red wine
• 1 small can peeled tomatoes (240 g drained weight)
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• sugar
• 1 tbsp butter
• 1 tbsp flour
• 300 ml milk
• Salt
• Pepper (freshly ground)
• 200 g pasta dough (rolled out and cut into lasagna sheets) or 8–10 lasagna sheets
• 1 tbsp butter (for greasing and for flecks)
• 50 g Parmesan

Instructions

1. 1.

   For the Bolognese, peel the onion, carrot, and garlic clove. Clean and wash the celery stalk. Dice everything finely and sauté in hot olive oil in a pot over low to medium heat. Add the ground meat and cook until crumbly while stirring. Stir in the tomato paste and brown briefly. Deglaze with wine and simmer for a moment. Add the canned tomatoes, lightly crushing them, add the bay leaf, and let the sauce gently simmer on low heat for about 15 minutes. Season the Bolognese with salt, pepper, and a pinch of sugar, then remove from heat.

2. 2.

   For the béchamel sauce, melt butter in a pot, whisk in flour until it turns golden. Gradually stir in milk. Season with salt and pepper and let simmer gently for about 5 minutes while stirring constantly.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Grease an oven-safe dish (about 18 x 20 cm) with a little butter.

4. 4.

   Spread one quarter of the béchamel in the dish, lay two lasagna sheets on top, then spread another quarter of béchamel. Spoon half of the Bolognese ragout over it and cover with two more pasta sheets. Spread another quarter of béchamel and add the remaining Bolognese. Cover with the last set of pasta sheets and spread the remaining béchamel.

5. 5.

   Grate the parmesan finely and sprinkle over the lasagna. Distribute the remaining butter in flecks on top, then bake in the oven on the middle rack for about 30 minutes until golden brown.