Lasagna from the K4 Dutch Oven

Ingredients for 4 servings:

• 250 g lasagna sheet(s)
• 80 g cheese, grated
• 400 g minced beef
• 200 ml red wine
• 250 ml beef broth
• 500 ml tomatoes, pureed
• 3 tbsp tomato paste
• 2 tsp oregano
• 1 carrot(s)
• 1 onion(s)
• 2 garlic cloves
• 50 g butter
• 70 g flour
• 500 ml milk
• Oil for frying
• salt and pepper
• Paprika powder
• nutmeg
• some sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rustic camping experience with beef and béchamel sauce

Finely dice the onion, garlic, and carrot. Sauté the cubes in a pan with a little oil and the tomato paste. Add the ground beef and fry. Deglaze with wine and reduce for two minutes. Add the stock, passata, and oregano and cook until the mixture thickens. Finally, season with pepper, salt, paprika, and a little sugar. Heat the butter in a saucepan. Gradually add the flour and stir in. Gradually add the milk and stir until the sauce thickens. Season with nutmeg, salt, and pepper. Grease the K4 loaf pan well. Alternate layers: starting with lasagna sheets, followed by Bolognese and béchamel sauce. Repeat until all ingredients are used up. The top layer should be béchamel sauce, followed by grated cheese. Heat 12 briquettes thoroughly. Place 4 briquettes under the loaf pan and 8 briquettes on the lid of the Dutch K4. Bake for about 40 minutes.