Lasagna with Ground Beef Sauce
Try the Italian classic in a Spoonsparrow version. Here is the recipe.
Ingredients
- 1 onion
- 2 Garlic cloves
- 2 carrots
- 3 celery stalks
- 150 g mozzarella (40% fat in cream)
- 80 g parmesan (30% fat in cream)
- 2 tbsp olive oil
- 300 g Ground Beef
- 2 tbsp Tomato paste
- 50 ml red wine (or meat broth)
- 400 g canned diced tomatoes
- Salt
- Pepper
- 50 g butter
- 40 g wheat flour type 1050
- 500 ml milk (1.5% fat)
- 250 g whole grain lasagna sheets
Instructions
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1.
Peel and finely chop the onion and garlic. Peel the carrots, clean and wash the celery, then dice all vegetables finely.
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2.
Slice mozzarella into thin rounds. Grate parmesan.
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3.
Heat olive oil in a deep pan over medium heat. Sauté onion, garlic, and ground beef until browned. Add carrots and celery and cook briefly with them.
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4.
Stir in tomato paste, add wine and canned tomatoes with juice. Mash tomatoes slightly, season with salt and pepper, and simmer for about 20 minutes.
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5.
Melt butter in a pot. Stir in flour and sauté briefly. Gradually whisk in milk while seasoning with salt and pepper. Simmer béchamel sauce over low heat for about 5 minutes, stirring constantly.
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6.
Spread 2–3 tbsp of béchamel in a baking dish and layer lasagna sheets on top.
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7.
Alternate layers of ground beef sauce, béchamel, and noodles, finishing with a noodle layer brushed with béchamel.
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8.
Place mozzarella slices over the lasagna and sprinkle with parmesan.
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9.
Top the lasagna with butter flakes and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.
