Lasagna Bolognese

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 bunches mirepoix
• 2 tbsp olive oil
• 300 g Ground Beef
• 800 g tomatoes (1 large can)
• Salt
• Pepper
• 0.5 tsp thyme
• 0.5 tsp Oregano
• 4 tbsp butter
• 3 tbsp wheat flour type 1050
• 600 ml milk (1.5% fat)
• a pinch nutmeg
• 250 g mozzarella (40% fat in curd)
• 100 g Parmesan
• 350 g whole‑grain lasagna sheets

Instructions

1. 1.

   Peel and finely chop onion and garlic. Clean, wash, and finely dice mirepoix. Warm olive oil over medium heat in a pan and sauté onion, garlic, and mirepoix.

2. 2.

   Add ground beef and cook until crumbly. Add tomatoes with juice and simmer uncovered at low heat for 45 minutes, stirring occasionally; season with salt, pepper, thyme, and oregano at the end.

3. 3.

   For béchamel sauce, melt half the butter in a pot over medium heat, whisk in flour until lightly browned, then stir in milk and cook while stirring constantly for 5 minutes. Season with salt, pepper, and a pinch nutmeg.

4. 4.

   Slice mozzarella into thin rounds. Grate parmesan. Grease a baking dish with a little béchamel sauce; layer lasagna sheets, Bolognese sauce, béchamel, mozzarella slices, and grated parmesan until all ingredients are used. The final layer should consist of Bolognese sauce, béchamel, and cheese.

5. 5.

   Dot the remaining butter in small flakes on top and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes until golden brown.