Lasagna with Ground Beef

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 1 tbsp Olive Oil
• 500 g ground beef
• 1 tbsp Tomato Paste
• 70 ml red grape juice
• 600 g peeled tomatoes (canned)
• Salt
• black pepper (freshly ground)
• 40 g Butter
• 2 tbsp spelt whole‑grain flour
• 400 ml milk (3.5% fat)
• 16 lasagna sheets

Instructions

1. 1.

   Wash, peel and finely dice the onion, garlic, carrot and celery. Sauté the onion and garlic in hot oil until translucent. Add the ground beef and cook until crumbly. Briefly add the remaining vegetables and stir in the tomato paste. Deglaze with grape juice and add the tomatoes. Simmer for about 15 minutes, stirring occasionally, then season with salt and pepper.

2. 2.

   In a small pot melt the butter for the béchamel sauce. Whisk in the flour and gradually pour in the milk while stirring. Let it thicken for a few minutes, then season with salt, pepper and nutmeg.

3. 3.

   Spread a layer of meat sauce on the bottom of a baking dish (about 18x25 cm). Place three lasagna sheets over it and brush with béchamel sauce. Repeat until all layers are assembled, finishing with the remaining Bolognese. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 35–40 minutes until golden brown.