Lasagne with Mozzarella

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 200 g mozzarella
• 400 g ground beef
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml meat broth
• 400 g peeled canned tomatoes
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 2 tbsp Whole wheat flour
• 400 ml milk (1.5% fat)
• 400 g whole wheat lasagna sheets
• 60 g Parmesan

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel, trim, and wash the carrot and celery; dice both finely. Slice the mozzarella into rounds.

2. 2.

   Brown the ground beef in a pan with hot olive oil over medium heat until crumbly. Add the onion, garlic, carrot, and celery and sauté briefly. Stir in tomato paste, add meat broth and tomatoes with juice, lightly crush the tomatoes, season with salt and pepper, then simmer gently for 30 minutes until the sauce thickens.

3. 3.

   Melt butter in a saucepan. Whisk in flour and cook briefly. Gradually pour in milk while stirring. Season with salt and pepper. Simmer the béchamel on low heat for about five minutes, stirring until creamy.

4. 4.

   Spread some béchamel in a baking dish, layer lasagna sheets. Alternate layers of meat sauce, béchamel, mozzarella slices, and noodles. Finish with a top layer of lasagna sheets brushed with béchamel. Sprinkle grated parmesan over the top.

5. 5.

   Bake the lasagna at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 45 minutes until golden brown. If it darkens too quickly, cover with foil.