Lasagna with Fresh Tomatoes

Ingredients

• 1 onion
• 2 Garlic cloves
• 6 sage leaves
• 400 g whole wheat lasagna sheets
• 1 kg ripe tomatoes
• 200 g chanterelle mushrooms
• 2 tbsp olive oil
• 600 g ground beef
• 150 ml beef stock
• Salt
• Pepper
• 3 tbsp butter
• 3 tbsp wheat flour type 1050
• 750 ml milk (1.5% fat)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, dry shake, and finely chop the sage leaves. Wash the tomatoes, blanch them in hot water, peel, and cut into small pieces. Clean and finely chop the mushrooms.

2. 2.

   Heat olive oil in a pan and sauté the onion and garlic until translucent. Add the ground beef and cook until crumbly. Pour in the beef stock and reduce to half. Then add the tomatoes and half of the sage leaves. Cover and simmer over low heat for about 20 minutes.

3. 3.

   Stir in the mushrooms and let them cook for 10 minutes on very low heat. Stir in the remaining sage and season with salt and pepper.

4. 4.

   Melt butter in a pot. Sprinkle flour over it and sauté. Gradually whisk in milk, bringing to a boil. Cook while stirring for 5 minutes, then remove from heat and season with salt and pepper.

5. 5.

   If needed, grease a baking dish with butter, then layer lasagna sheets. Spread meat sauce and a bit of béchamel on top. Continue layering noodles and sauces until all ingredients are used. Finish with plenty of béchamel sauce.

6. 6.

   Bake the lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30–35 minutes until golden brown.

7. 7.

   Let it rest for 10 minutes, then cut into pieces and serve warm.