Whole Wheat Lasagna

Ingredients

• 1.5 kg ripe tomatoes
• 1 large onion
• 3 Garlic cloves
• 2 tbsp olive oil
• 600 g ground beef
• 10 ml balsamic vinegar
• 150 ml meat broth
• 2 tbsp Tomato paste
• Salt
• 2 tsp whole grain sugar
• 0.5 tsp chili powder
• Pepper
• Nutmeg (freshly grated)
• 1 handful basil
• 4 tbsp butter
• 4 tbsp whole wheat flour
• 1 l milk (1.5 % fat)
• 200 g parmesan
• 500 g pre-cooked whole wheat lasagna sheets

Instructions

1. 1.

   Wash tomatoes, blanch in boiling water, peel and cut into small pieces. Peel and finely chop onion and garlic. Heat oil in a pot and brown ground beef over medium heat until crumbly. Add onion and garlic and cook with them. Deglaze with balsamic vinegar. Stir in meat broth and tomato paste. Cover and simmer for 2 minutes. Mix in salt, sugar, chili, and tomatoes. Cover and let simmer on low heat for 30 minutes.

2. 2.

   Season the beef sauce with pepper and nutmeg. Wash basil, shake dry, finely chop, and stir in. Set sauce aside covered.

3. 3.

   For béchamel, melt butter in a pot over low heat. Add flour and sauté. Gradually whisk in milk. Bring to a boil and cook for 5 minutes while stirring, then remove from heat. Grate Parmesan and fold in about 5–6 tbsp. Season with salt, pepper, and nutmeg.

4. 4.

   Layer lasagna sheets in a baking dish. Spread noodles with beef sauce. Drizzle béchamel over it. Add another layer of sheets and repeat sauces until all are used. The final layer should be sheets topped with béchamel and sprinkled with remaining Parmesan.

5. 5.

   Bake the whole wheat lasagna in a preheated oven at 200°C (180°C fan, gas: level 3) for about 30 minutes until golden brown. Slice and serve.